Start by washing and chopping all of your fresh vegetables. Dice the yellow onion, red bell pepper, roma tomatoes, and jalapeño peppers. Mince the garlic and chop the cilantro.
In a large skillet over medium heat, add a splash of water or a drizzle of olive oil. Add the diced yellow onion and red bell pepper. Sauté for about 5 minutes until they start to soften.
Stir in the minced garlic and diced jalapeño peppers. Cook for another 2 minutes until fragrant.
Add the drained black beans and salsa to the skillet. Sprinkle in the taco seasoning and stir everything together. Let it cook for about 5-7 minutes, allowing the flavors to meld.
While the filling is cooking, prepare your fresh toppings. In a small bowl, mix the finely diced onion, roma tomato, lime juice, and salt. Set aside.
Warm the tortillas in a dry skillet or microwave until pliable. Spoon a generous amount of the black bean mixture into the center of each tortilla. Top with avocado slices and the fresh onion-tomato mixture.
Fold in the sides of the tortilla and roll it up tightly from the bottom. Repeat with the remaining tortillas and filling.
Serve your Black Bean Burritos (Vegan!) warm, with extra salsa or a side of cooked rice if desired. Garnish with chopped cilantro for an extra pop of flavor.
