Ingredients:

  • 2 cans (15 oz each) low-sodium black beans, drained and rinsed
  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chipotle powder
  • 1/2 cup vegetable broth
  • 1 tbsp fresh lime juice
  • 4 large (10-inch) whole-wheat tortillas
  • 1 ripe avocado, sliced or mashed
  • 1/2 cup shredded carrots, grated
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup red cabbage, thinly shredded
  • 1/2 cup Greek yogurt

Instructions:

  1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper, sautéing for 5–7 minutes until onions are translucent and peppers have softened.
  2. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Add the ground cumin, smoked paprika, and chipotle powder, tossing the vegetables to coat them in the spices.
  4. Stir in the rinsed black beans and vegetable broth. Reduce heat to medium-low and simmer for 8–10 minutes until the broth has reduced by half and the filling is thick.
  5. Stir in the fresh lime juice and remove the filling from heat.
  6. Warm each whole-wheat tortilla in a dry pan for 15 seconds per side.
  7. Assemble each burrito by layering the bean filling, avocado, shredded carrots, cilantro, red cabbage, and Greek yogurt inside the tortilla, then fold and seal.