2Tbsp., plus 2 tsp.extra-virgin olive oil, divided
3Tbsp.finely chopped fresh cilantro
1/2tsp.lime zest, plus 1 Tbsp. lime juice
2bell peppers (colors of choice), finely sliced(I use orange and red)
1poblano pepper, seeds and ribs removed, finely sliced
1/2red onion, finely sliced
1Tbsp.taco seasoning (homemade or store-bought)I use Siete brand
1(15-oz.) canblack beans, drained and lightly rinsed
2tsp.adobo sauce (from a can of chipotle peppers)
6burrito-size flour tortillas, warmed
Zesty Avocado Cream Sauce
3Tbsp.sour cream or Greek yogurt
1small jalapeño (or 1/2 large), seed and ribs removed
2Tbsp.fresh lime juice
Prepare Zesty Avocado Cream Sauce: To a food processor, add avocado, cilantro, sour cream (or Greek yogurt), jalapeño, garlic, lime juice, and salt. Blend mixture, stopping to scrap down the sides as needed, until mostly smooth. Set aside.
Prepare Cilantro-Lime Rice: In a small saucepan, combine dry rice with 2 cups of water and 1/2 tsp. salt. Bring mixture to a boil, reduce heat to medium-low, cover, and gently simmer for 15 to 18 minutes, or until the liquid is absorbed and rice is tender.Remove from heat and stir in 2 tsp of the olive oil, chopped fresh cilantro, lime zest, and lime juice. Keep covered while you prepare remaining components.
Sauté Fajita Veggies: While the rice cooks, heat remaining 2 Tbsp. olive oil in a large skillet over medium-high. Once hot, add bell peppers, poblano pepper, and red onion. Cook 7 to 9 minutes, stirring only occasionally, until tender. Stir in 1 Tbsp. taco seasoning and remove from heat.
Prepare Chipotle Black Beans: Drain and lightly rinse black beans. Shake off excess water and transfer to a bowl. Stir in adobo sauce, ground cumin, and remaining 1/4 tsp. salt. Cover with a damp paper towel and microwave for 2 minutes, stopping at 1 minute to stir through, until warm.
Assemble and Roll Burritos:Working with one burrito at a time, spread 1 to 2 Tbsp. of avocado cream sauce in a strip (running parallel to you) across the bottom third of the tortilla, leaving a 1-inch edge on the left and right sides so the fillings don't spill out when you roll it.Top with a heaping 1/3 cup rice, 1/3 cup black beans, and a heaping 1/3 cup fajita veggies.To wrap the burritos, fold the short left and right edges in towards the filling. Keeping the sides folded, fold the bottom of the tortilla (closest to you) up and over the filling. Tightly roll away from you until the entire burrito is secure. If you'd like to crisp the outside of the burrito, heat in a lightly greased skillet over medium-high heat for 2 minutes per side.
Enjoy immediately or follow storage instructions in notes below.
To Store: Wrap each individual burrito tightly in foil. Place in the refrigerator for up to 3 days.To Freeze: Store wrapped burritos in a freezer-safe container or storage bag, and freeze for up to 3 months.To Reheat Frozen Burritos:
Unwrap the burrito and place it on a microwave-safe plate.
Microwave on the DEFROST setting for 7 minutes. Flip the burrito over, and repeat for another 7 minutes. (Since all microwaves are different, defrosting time may vary. After the two 7-minute increments, you may need another 5 minutes. Just be sure to keep it on the DEFROST setting for every round.)
After defrosting, place the burrito in a nonstick skillet over medium heat, and cook for about 3 minutes per side, or until it starts to slightly crisp up. (Optional, but recommended!)