Instructions

• Prepare ingredients: finely dice the 1 small yellow onion and the 1 red bell pepper. Dice both roma tomatoes; set aside 1/4 cup of the finely diced roma tomato for the guacamole and use the remaining diced tomato in the filling. Finely dice 1–2 jalapeño peppers (remove seeds and ribs if you want less heat). Mince the 3 cloves garlic. Roughly chop the 1/4 cup fresh cilantro.
• Heat a large skillet over medium-high heat. Add the diced yellow onion and red bell pepper and cook, stirring occasionally, until the onion is softened and the pepper has begun to soften, about 8 minutes.
• Add the finely diced jalapeño(s), minced garlic, and 1 Tbsp taco seasoning to the skillet. Stir and cook for 1 minute to toast the seasoning.
• Meanwhile, drain and rinse the 30 oz canned black beans.
• Add the drained black beans, 1/3 cup salsa, and the remaining diced roma tomato (not the 1/4 cup reserved for guacamole) to the skillet. Stir to combine.
• Cover the skillet, reduce the heat to medium, and cook the bean mixture, stirring occasionally, for 10–15 minutes so flavors meld and the mixture heats through.
• During the last 1–2 minutes of cooking, stir in the roughly chopped 1/4 cup fresh cilantro. Remove from heat and keep warm until assembly.
• While the bean mixture cooks, make the guacamole: remove the peel and pit from the 1 large ripe avocado and place the flesh in a small bowl. Lightly mash with a fork.
• Add 2 Tbsp finely diced onion (red, white, or yellow), the reserved 1/4 cup finely diced roma tomato, 1 Tbsp fresh lime juice, and 1/8 tsp salt to the mashed avocado. Stir to combine, taste, and adjust if desired.
• Warm the 6 large burrito-sized tortillas briefly to make them pliable (for example, 10–15 seconds in the microwave) if you prefer.
• Assemble each burrito: down the center of a warmed tortilla, add a scoop of cooked rice if using, then a portion of the black bean mixture, and a dollop of guacamole. Tuck in the ends and roll tightly.
• Crispy option (optional): to crisp the outside, place a finished burrito seam-side down in a skillet or on a grill pan over medium heat. Cook until slightly browned and crispy, about 3–4 minutes per side.