Avocado Burritos

Avocado Burritos
- 4 large flour tortillas
- 2 cups cooked rice (white or brown)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 bell pepper, diced
- 1 onion, diced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 ripe avocados, sliced
- 1/2 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Salsa, sour cream, or guacamole for serving

Prepare the Filling:
1. In a skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, and cook until softened, about 5 minutes.
2. Add the cooked rice, black beans, corn kernels, ground cumin, chili powder, salt, and pepper to the skillet. Stir well to combine and cook for another 2-3 minutes until heated through. Remove from heat.

Assemble the Burritos:
1. Warm the flour tortillas in the microwave or on a skillet for a few seconds to make them pliable.
2. Divide the rice and bean mixture evenly among the tortillas, placing it in the center of each one.
3. Top each portion with sliced avocado and shredded cheese.

Fold the Burritos:
1. Fold the sides of each tortilla towards the center, then roll it up tightly from the bottom to form a burrito.

- Serve the avocado burritos immediately, with salsa, sour cream, or guacamole on the side for dipping or drizzling.

Enjoy your flavorful and satisfying avocado burritos!


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