The Ultimate Vegetarian Burrito

dishingouthealth.com

Adam cooks things

subheading: Burrito Fillings:

1 cup uncooked white rice

¾ tsp. kosher salt, divided

2 Tbsp., plus 2 tsp. extra-virgin olive oil, divided

3 Tbsp. finely chopped fresh cilantro

½ tsp. lime zest, plus 1 Tbsp. lime juice

2 bell peppers (colors of choice), thinly sliced (I use orange and red)

1 poblano pepper, seeds and ribs removed, thinly sliced

½ red onion, thinly sliced

1 to 2 Tbsp. taco seasoning (homemade or store-bought)* I use Siete brand

1 (15-oz.) can black beans, drained and lightly rinsed

2 tsp. adobo sauce (from a can of chipotle peppers)

½ tsp. ground cumin

6 burrito-size flour tortillas, warmed

subheading: Zesty Avocado Cream Sauce:

½ ripe avocado

1 cup cilantro leaves

¼ cup sour cream or Greek yogurt

1 small jalapeño (or ½ large), seed and ribs removed

1 garlic clove

2 Tbsp. fresh lime juice

½ tsp. kosher salt

Directions at dishingouthealth.com

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