Fully Loaded Vegan Burritos

Ingredients

• For the beans and vegetables:
• 1 cup dry pinto beans, picked over (or 2 cans pinto beans, rinsed and drained of liquid)
• 1 tablespoon olive oil
• 1 large white onion, thinly sliced
• 1 poblano or jalapeño chili, stem and seeds removed, finely chopped
• 1 red bell pepper, sliced into thin strips
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground chili powder
• 1 teaspoon ground cumin
• 1 1/2 tablespoons lime juice
• 1 dash red pepper flakes
• 4 to 6 9- or 10-inch flour or corn tortillas
• For the rice:
• 1 tablespoon olive oil
• 1 white or yellow onion, diced
• 1 cup white or brown basmati or long-grain rice, rinsed
• 1/4 teaspoon salt
• 2 1/4 cups low-sodium vegetable broth or water
• 2 teaspoons lime juice
• 1/4 cup tightly packed, chopped cilantro

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