Veggie Burritos with Spicy Avocado Cream

In a blender or food processor, blend all ingredients until smooth.

In small saucepan, combine salt, water, and rice.

Bring to a boil, reduce to a simmer, and let simmer covered for 15 minutes (or until all water is absorbed).

Remove from heat, add cilantro and lime juice, and cover until ready to add to tortillas.

Heat oil in large pan over medium-high heat.

Once oil is hot, add both bell and jalapeno peppers and onion. Cook until the onions are translucent.

In a medium-sized bowl, mix black beans, salt, and cumin.

Only do one burrito at a time.

Spread a tablespoon of the avocado cream across the center of the tortilla, leaving an inch at the edges.

Lay 1/3 cup rice, 1/3 cup beans, and 2 tablespoons fajita veggies across the middle of the tortilla.

Fold the shorted left and right sides towards the outer edge of the filling and then fold the bottom up and over the filling. Keeping it tight, roll the tortilla up and away from you.

Place the securely wrapped burrito with the seam down in a tall container.

Stack the burritos in the container to allow the steam to seal the seams of each burrito.

Once all burritos are done, take the burritos out of the container and spread the out on a clean surface to allow them to cool and slight dry the seal.

Let them sit for ~10 minutes before stacking them back into the container and storing in the fridge for meal prep.