Veggie Burrito

For the beans, heat 1 Tbs. olive oil in a medium saucepan and add 1/4 cup finely chopped onion and 1/4 tsp. kosher salt. Cook, stirring occasionally, until softened and starting to turn golden, 8 to 10 minutes. Add 1 garlic clove, finely chopped, and cook, stirring, 1 minute. Add one 15-oz. can no-salt-added pinto beans, drained and rinsed, and 1/4 cup water and cook, stirring, for 5 minutes. Remove from heat and lightly mash beans with a fork. Let cool. Makes about 1 cup. To make the burrito, cut small letters and numbers from center of a burrito-size (10-in.) flour tortilla using sandwich cutters. Place 1 slice cheddar or Colby cheese down center. Evenly spread 1/4 cup refried beans (refrigerate the rest in an airtight container) over cheese, then top with 1/4 cup cooked rice. Top with 1/2 cup raw vegetables (such as bell peppers, carrots, and beets) cut into matchsticks and 1/4 avocado, thinly sliced. Fold tortilla into a burrito, turning seam side down to see cutouts. Burrito can be assembled the night before and stored in an airtight container or wrapped loosely in a damp paper towel in a zip-top bag.