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Export 14 ingredients for grocery delivery
Step 1
Start the Spanish Rice (aka Mexican Rice).
Step 2
Meanwhile, remove the stems from the mushroom caps and thinly slice them. Thinly slice the red onion. Thinly slice the bell pepper.
Step 3
In a large skillet, heat the olive oil over medium high heat. Saute the veggies for 6 to 7 minutes until tender. Add the black beans (drained and rinsed), garlic powder, cumin, onion powder, paprika, kosher salt, lime juice, and 2 tablespoons water. Cook for 2 minutes until heated through and the liquid evaporates.
Step 4
Pit the avocado. Mash it and sprinkle it with kosher salt.
Step 5
When the rice is done, finish it with the seasonings per that recipe. Then get ready to roll!
Step 6
Place the tortillas on individual plates. Spread 1/2 cup rice on each one, at the center. Top each with about a quarter of the vegetable and bean mixture, and a quarter of the avocado. (Add any optional sauce if desired.) Fold the tortillas in half over the filling, then tuck them around and underneath the filling, forming a tight roll. Fold in each side of the burritos, then roll them up. Cut in half and serve.
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