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Spicy Chipotle Lime Burrito

Sauté the peppers and onion in a pan over medium heat with oil, 2 tbsp lime juice, salt, and garlic powder until cooked, about 10 minutes. Put the cooked rice, beans, cilantro, lime juice, salt, and chipotle powder in a bowl and stir well. Once everything is ready, build the burritos by filling the tortillas with the rice and beans, sautéed veggies, shredded cabbage and avocado. Driz. . .

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Servings: 4

Prep Time: 00:15

Cook Time: 00:10

Main Ingredients

1 cup chopped organic red, yellow, and green bell peppers

1/2 cup chopped jalapeño

1/2 cup chopped organic red onion

1/2 cup oil

3 tablespoon fresh lime juice

2 teaspoon sea salt

1 teaspoon garlic powder

1 1/2 cups cooked brown rice

1 cup low sodium canned black beans, drained and rinsed

1/4 cup chopped fresh cilantro

1/2 teaspoon chipotle powder

4 whole wheat tortilla (choose gf tortilla if on a gf diet)

handful of shredded cabbage

1 avocado, cubed

salsa (optional)

Preparation

1Sauté the peppers and onion in a pan over medium heat with oil, 2 tbsp lime juice, salt, and garlic powder until cooked, about 10 minutes.

2Put the cooked rice, beans, cilantro, lime juice, salt, and chipotle powder in a bowl and stir well.

3Once everything is ready, build the burritos by filling the tortillas with the rice and beans, sautéed veggies, shredded cabbage and avocado.

4Drizzle the salsa over the filling ingredients.

5To fold the burrito, fold the sides over toward the center, then roll upward to create a burrito.

6You can grill the burrito to make it crispy!

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