Chipotle + Lime Burritos + Smoky Tangy Cream

• 1 red, yellow and green bell pepper, diced
• 1 small jalapeno, diced
• 1 small red onion, diced
• 2 tbs olive oil
• 1 tsp sea salt
• 1 tsp garlic powder
• 2 tbsp fresh lime juice
• 8 oz seitan, crumbed*
• 1 tbs taco seasoning
• 1 tsp paprika
• 1 1/2 cups shredded purple cabbage
• 4-5 tortillas
• 1 lg avocado, chopped
• smoky tangy cream

Rice & Beans:

• 1 ½ cups cooked brown rice*
• 1 15-oz can black beans, drained and rinsed
• ¼ cup fresh cilantro, chopped
• 1 tbsp fresh lime juice
• ¾ tsp sea salt
• ½ tsp chipotle powder

*I use Sprouts’ organic frozen steamed brown rice by Grain Trust.

Directions:

1. Heat olive oil in a medium sauce pan and sauté the peppers and onion, along with the salt, garlic powder and lime juice until cooked and fragrant, about 10 to 12 minutes.  The mixture is ready when the veggies are soft and almost sticky looking.
2. To make the rice and beans, put the cooked rice, beans, cilantro, lime juice, salt and chipotle powder in a bowl and mix well.
3. For the seitan, add the seitan crumbles, taco seasoning, and paprika to a small bowl and stir until combined.
4. Once everything is ready, build the burritos by filling the tortillas with the rice and beans, sautéed veggies, seitan, avocado, shredded cabbage.
5. Drizzle the sauce over the filling ingredients.
6. Fold the burrito.