Chipotle Bean Burritos

Instructions

1. Prepare the bean mixture
   Heat olive oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant. Stir in the drained black beans, chopped chipotles in adobo, and ground cumin. Season with salt and pepper. Cook for about 5 minutes, partially mashing the beans with a potato masher or wooden spoon for a creamy texture while leaving some beans whole.
2. Make the lime-cilantro rice
   In a bowl, combine the cooked rice with 1 tablespoon of lime juice and half of the chopped cilantro. Mix well and season with a pinch of salt to taste. This adds a bright, zesty flavor that complements the smoky beans.
3. Prepare the garnishes
   Mix the sour cream or Greek yogurt with the remaining lime juice and a pinch of salt. Slice the avocado just before assembly to prevent browning. Have the cheese, remaining cilantro, and any other toppings ready for assembly.
4. Warm the tortillas
   Heat the flour tortillas one at a time in a dry skillet over medium heat for about 30 seconds per side, or wrap them in damp paper towels and microwave for 30 seconds. Warming the tortillas makes them more pliable and easier to fold without tearing.
5. Assemble the burritos
   Lay a warm tortilla flat on a clean work surface. Spread about 1/4 cup of the lime-cilantro rice in the center, leaving about 2 inches of space around the edges. Top with a generous 1/4 portion of the bean mixture, followed by cheese, avocado slices, a dollop of the lime-infused sour cream, and a sprinkle of fresh cilantro.
6. Fold and wrap
   Fold the sides of the tortilla in toward the center, then fold the bottom edge up and over the filling. Continue rolling tightly away from you, tucking in the sides as you go, until the burrito is fully wrapped. The key is to keep everything tight without tearing the tortilla.