| 1 tsp | Extra-virgin olive oil |
| 1 | Large red bell pepper, cut into think strips |
| 1 | Medium onion sliced |
| 1/4 tsp | Salt |
| 1 tsp | Lime juice |
| 4 | Whole wheat tortillas |
| 1 can | (16 oz.) fat-free refired beans, warmed |
| 1 cup | Cooked brown rice |
| 1/2 | Avocado, sliced |
| 3 cups | Shredded fresh spinach |
| 2 tbs | Chopped fresh cilantro |
| 1 cup | Salsa |
Heat the oil in a large skillet over medum-high heat. Add the bell peppers, onion, and salt and cook, stirring frequently, for 8 minuntes. Drizzle with the lime juice.
Onto each tortilla spread 1/3 cup refried beans and 1/4 cup rice. Evenly divide the pepper-onion mixture, avocado, spiniach and cilantro among the tortillas. Tightly roll each up into a burrito. Serve each burrito with a 1/4 cup salsa.