Vegetarian Burrito of Guiltless Gluttony Recipe

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low cover and simmer until rice is tender and liquid has been absorbed 20 to 25 minutes. Cover to keep warm.

Combine olive oil and garlic in a large skillet over medium-low heat; cook and stir until fragrant about 1 minute. Add red bell pepper; cook and stir until softened about 5 minutes.

Stir refried beans chili powder cumin 1/2 teaspoon salt and pepper into the skillet. Increase heat to medium and cook until beans are heated through about 5 minutes. Reduce heat to low; stir in 1/4 cup cilantro and a splash of lime juice. Cover and keep warm.

Set out black olives tomato onion and jalapeno pepper in small bowls buffet style. Squeeze a little lime juice over each bowl; season with salt. Place yogurt Cheddar cheese and 1/4 cup cilantro in bowls alongside.

Heat a large skillet over high heat. Cook each tortilla until lightly charred about 30 seconds per side.

Spread a spoonful of the refried bean mixture over each tortilla. Sprinkle Cheddar cheese on top to melt over the beans. Spread a spoonful of rice over the cheese. Layer yogurt black olives tomato onion jalapeno pepper and cilantro on top. Fold in opposing edges of the tortilla and roll up to cover the filling.