Gardein Black Bean Veggie Burritos with Cilantro Rice

Black Bean Veggie Burritos:

• 1 pkg Gardein Chipotle Black Bean Burger, cooked and chopped
• 1 cup corn kernels, drained and warmed
• 1/2 medium yellow onion, diced
• 1/2 bell pepper, diced {or 3 multicolored small peppers}
• 2 garlic cloves, pressed
• 1 cup cheddar cheese, shredded
• 4 large flour tortillas
• olive oil, for saute
• cooking spray

• 1 avocado, peeled and sliced
• 1/4 cup sour cream
• 1 tbsp lime juice
• pinch of salt

• 3 cups rice, cooked  {I like Jasmine}
• 1/4 cup cilantro, diced
• 3 tbsp lime juice
• 1/8 tsp salt

1. In a large saute pan add a swirl of olive oil and heat over medium.
2. Add diced peppers, onions, and garlic and saute for 5 minutes, until softened.
3. Remove to a medium bowl and add in corn and chopped black bean burgers. Stir to combine.
4. Spoon filling equally into the middle of all four tortillas then top each filling with 1/4 cup of shredded cheese, leaving about 2 inches from the corners.
5. Starting from the bottom, fold up the middle of the tortilla and then fold in both sides and roll up, folding the ends. 
6. Heat a large skillet or grill pan over medium heat and coat generously with cooking spray.
7. Add one or two burritos to the pan {optional: you can add a burger press on top of the burritos} and cook for 2 minutes, until browned and heated through.
8. Spray the top of each burrito then flip and cook the other side for another 1-2 minutes.
9. Repeat with remaining burritos.
10. For the avocado creme: add slice avocado, sour cream, salt, and lime juice to a food processor and blend until smooth.
11. For the cilantro rice: remove hot cooked rice from pot and immediately stir in cilantro, salt, and lime juice.
12. Serve the burritos warm, topped with avocado creme along with a side of cilantro rice.