Title: « Vegan Peruvian Burritos: A Flavorful Fusion of Plant-Based Goodness »

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (15 oz) black beans or pinto beans, drained and rinsed
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• ½ teaspoon turmeric
• ¼ teaspoon chili powder (optional, for spice)
• Salt and black pepper, to taste

For the Cilantro-Lime Rice:

• 1 cup cooked white or brown rice
• 2 tablespoons fresh cilantro, chopped
• Juice of ½ lime
• Salt, to taste

For the Burrito Assembly:

• 4 large flour tortillas (use gluten-free if needed)
• 1 avocado, sliced
• 1 cup salsa criolla (Peruvian red onion and lime salsa, recipe below)
• 1 cup shredded lettuce
• ½ cup vegan sour cream or yogurt (optional)
• Hot sauce (optional)

For the Salsa Criolla (Peruvian Onion Salsa):

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