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We have been back from our Mexican vacation for just over a week, but I am still inspired by all we saw on vacation. Tonight I made my version of a vegetarian burrito.
Heat the black beans in a pot over medium-low heat, stirring periodically so they do not stick the bottom of the pot.
The second step is to prepare the guacamole. On a trip to California we purchased a molcajete and tejolete, or mortal and pestle made out of volcanic rock. It is the best guacamole bowl you can find. Scoop out the avocado into the bowl. Add the juice of half a lime and season with salt. Use the pestle to mash the avocado into guacamole. Add the sliced grape tomatoes and mix with a spoon. Place the pit of the avocado in the middle of the bowl to stop the guacamole from turning brown (YES, this really works).
In a non-stick skillet over medium heat, sauté the sliced onion for 3-5 minutes, seasoning with salt. Add the peppers, cumin and chipotle powder. Continue cooking for 5-10 minutes, until vegetables are soft. Add the shredded carrots and cilantro, cook for another 3 minutes.
Now it is time to wrap the burritos. To the whole wheat wrap, add the black beans and top with the vegetables. Add guacamole and drained black beans. Top with freshly shredded cheese. Wrap the burrito.
In a cast iron skillet over medium heat, add the burrito and cover with a pot lid. Cook for 3-5 minutes, then flip. Cook another 2-4 minutes, until a nice crust is formed on the wrap. Slice the burrito and half, and enjoy!