Vegan Black Bean Burrito with Papaya and Tomato Pico de Gallo Recipe

Instructions

Heat a large saute pan with oil over medium-high heat. Add the peppers, red onion, ginger, cumin, chili powder, smoked paprika, and salt and begin to sweat down. After a few minutes of cooking the aromatics, add the black beans and toss to combine. In a medium bowl, mix together the scallions, white onion, tomatoes, papaya, lime juice, and salt to taste. Add the cilantro and mix to combine, tasting the papaya and tomato pico de gallo for any adjustments. Heat a griddle or large saute pan over high heat and brush with oil. It helps to warm the tortillas, so they are more pliable. Spoon the black bean filling toward one edge of the tortilla. Add the papaya and tomato pico de gallo on top, sprinkle with cheese, and place a piece of Bibb lettuce on top. Fold the end of the tortilla facing you over the filling. Then fold the two sides in and roll the burrito forward. Place the burrito seam side down on the griddle or pan and sear until the tortilla is golden brown on each side and warmed through so the cheese melts. Serve the tortilla whole or cut it in half.