Black Bean Burritos

Black Bean Filling 

1. Heat the olive oil on medium-high heat in a large, deep frying pan. Add the onion, garlic and capsicum. Cook, stirring for 1-2 minutes until softened. 
2. Add the black beans, sweet paprika, cumin, oregano, garlic powder, onion powder, salt and pepper. Cook for 1 minute. 
3. Stir through the tomato paste and the water. Bring to a simmer, then reduce heat to low and simmer for 4-6 minutes until the sauce has thickened. Set aside to cool slightly. 

Tomato Salsa

1. To make the tomato salsa, add the ingredients to a medium-sized bowl and toss with a spoon until well combined.

Avocado Dip

1. To make the avocado dip, place all the ingredients in a food processor except for the water and blend for 2 minutes until smooth. Add the water 1 tablespoon at a time, blending in between, until you have reached your desired consistency.

To Assemble

1. Place the flour tortillas on a flat work surface and place ½ cup of the cooked rice just below the centre. Top with ¼ of the shredded cheese. Top with ¼ of the black bean mixture and ¼ of the tomato salsa. 
2. Fold up the bottom to cover the filling, fold the sides in, and roll tightly. 
3. Preheat a frying pan on medium heat. Add the burritos to the pan, seam side facing down. Cook for 1-2 minutes until golden, then flip and cook for another 1-2 minutes until golden on the other side. 
4. Serve with avocado dip and extra lime wedges.