In a mixing bowl, combine the cooked black beans, fresh lime juice, taco seasoning, olive oil, and sea salt. Use a fork to mash the beans slightly, creating a chunky mixture that’s full of flavor.
In a large skillet, heat 2 teaspoons of extra-virgin olive oil over medium heat. Add the sliced red bell peppers and season with sea salt and freshly ground black pepper. Sauté for about 5-7 minutes, or until the peppers are tender and slightly caramelized.
While the bell peppers are cooking, warm the flour tortillas in a separate dry skillet over low heat for about 30 seconds on each side. This will make them pliable and easier to wrap.
On each tortilla, layer a generous scoop of the black bean mixture, sautéed bell peppers, a handful of spinach or lettuce, and a scoop of your choice of rice. Add guacamole, pickled red onions, fresh cilantro leaves, and sliced jalapeños for an extra kick.
To wrap the burrito, fold in the sides and roll tightly from the bottom up. If desired, you can wrap each burrito in aluminum foil to hold everything together and keep it warm.
Serve your Vegan Burrito with a side of homemade salsa, tomatillo salsa, or corn salsa for dipping. Enjoy your delicious creation!
