Serves 1

• 1 fairly large whole wheat tortilla
• 1/2 cup black beans, drained and rinsed
• 1/2 cup canned whole kernel corn
• 2 tbsp hot salsa
• 1 tbsp hot sauce
• 2 tsp ketchup
• 1/2 oz lime juice
• 1 tsp taco seasoning
• pinch of sea salt
• 1/4 cup sliced red onion
• 1/2 cup sliced red bell pepper
• 2 tbsp chopped jalapeno pepper
• 2 tsp olive oil
• pinch of sea salt
• 1/2 cup spicy pasta sauce (or add cayenne, chili powder, paprika, and cumin to your sauce)
• 2 tbsp hot salsa
• 1 oz vegan cheese (I use mozzarella veganrella cheese, it melts great!)
• 1/2 avocado, cubed

1. In a small bowl, mix black beans, corn, salsa, ketchup, lime juice, and taco seasoning together until well incorporated.

2. Slice and chop the red onion, jalapeno, and red bell pepper. In another small bowl, pour in the 2 tsp of oil. Place the onions and peppers in the bowl and toss until veggies are coated in the oil. In a preheated non-stick skillet, throw veggies in, and turn heat down to medium. Let cook until peppers and onions are soft, about 5-7 minutes.

3. In the bowl where the oiled veggies were, pour in the black bean mixture and stir. Throw the mixture into the pan with the onions and peppers and heat through.

4. Heat the tortilla in the microwave for about 7-10 seconds. Turn off the heat on the veggie mixture, and spoon it in the center of the tortilla along with the cubbed avocado. Fold the tortilla on the bottom and top, and roll it up from the left side to the right. If any of the mixture is coming out, either push it in, or take some out and take a taste!

5. Once the burrito is formed, place in a microwave safe plate. Pour the sauce/salsa mixture over the burrito. Then, place the cheese on top of the sauce. Pop into the microwave, and on high, let it go for about 1:15 minutes. If cheese is still not completely melted, give it another 20-30 seconds.

6. Pull out of the microwave, and enjoy!! I had mine with some spicy black bean tortilla chips.. Delicious!