Loaded Pinto Bean and Rice Burritos

Ingredients

• Pinto beans (2 cups, cooked and drained)
• Cooked rice (2 cups)
• Onion (1 medium, diced)
• Garlic (3 cloves, minced)
• Cumin (1 teaspoon)
• Chili powder (1 teaspoon)
• Salt (1/2 teaspoon (or to taste))
• Tortillas (4 large (10-inch))
• Avocado (1, sliced)
• Salsa (1 cup)
• Cilantro (1/4 cup, chopped)
• Lime (1, juiced)
• Olive oil (1 tablespoon)

Instructions

1. In a large skillet, heat olive oil over medium heat.
2. Add the diced onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
3. Stir in the cooked pinto beans, cooked rice, cumin, chili powder, and salt. Mix well and let it cook for another 5 minutes, allowing the flavors to meld.
4. Meanwhile, warm the tortillas in a separate skillet or in the microwave until they are pliable.
5. To assemble, place a generous scoop of the bean and rice mixture onto the center of each tortilla.
6. Top with sliced avocado, a hearty spoonful of salsa, chopped cilantro, and a squeeze of fresh lime juice.
7. Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to create a burrito.
8. Serve the burritos warm, with extra salsa and lime wedges on the side for dipping.