Cooking Instructions:

• Start by dicing the small yellow onion, red bell pepper, roma tomatoes, and jalapeños. Mince the garlic cloves. Rinse and drain the canned black beans.
• In a large skillet over medium heat, add a splash of water (or a little olive oil if preferred) and toss in the diced onion, bell pepper, and jalapeños. Sauté for about 5 minutes, or until the onions become translucent and the bell pepper softens.
• Add the minced garlic to the skillet and stir for about 30 seconds until fragrant. Then, add the drained black beans and taco seasoning. Mix well to combine.
• Pour in the salsa and add the diced roma tomatoes. Stir everything together, allowing the mixture to cook for another 2-3 minutes until heated through.
• Remove the skillet from heat and fold in the fresh cilantro. This adds a vibrant flavor and freshness to your filling.
• Lay out the large tortillas on a clean surface. Spoon a generous amount of the black bean mixture onto the center of each tortilla. If desired, add a scoop of cooked rice for extra heartiness.
• To roll the burritos, fold in the sides of the tortilla over the filling, then roll from the bottom up, tucking in the sides as you go. Ensure they are tightly rolled to keep the filling secure.
• Slice the burritos in half and serve with your desired toppings such as diced avocado, finely diced onion, fresh roma tomato, lime juice, and a sprinkle of salt for extra flavor.