Vegetarian Black Bean Burritos

In a large sautè pan, warm the oil over medium high heat. Add the onion, bell peppers and sautè a few minutes until softened. Sprinkle on the taco seasoning, sautè again, turn off the heat and set aside.Warm the beans. Stir in the cumin and grate in the garlic clove so they have a bit of flavor. Salt if necessary, you generally don’t need to with canned beans which are salted unless noted. Add a splash of broth or water and mash some with a potato masher to create a half refried sort of texture. This helps them stay in the burritos better.Smash up the avocado flesh with a pinch of salt and the lime juice. Set out your cilantro and cheese.Warm the tortillas over the flame on your stove or in a pan. Spread a portion of sour cream, if using, a sprinkle of cheese, a scoop of beans, fajita vegetables, avocado, cabbage, if using, and a good portion of the cilantro. Tuck in the ends and roll it tightly.