- 1/2 cup vegetarian refried beans
- 1 large whole-wheat tortilla
- 2 romaine lettuce leaves
- 1/2 avocado, peeled and sliced
- 1/4 cup fresh pico de gallo
Stir refried beans in a saucepan over medium-low heat until hot, 2 to 4 minutes.
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Warm tortilla in a skillet over low heat until softened, 1 to 2 minutes. Transfer tortilla to a plate.
Layer lettuce onto tortilla. Spread warmed refried beans, avocado slices, and pico de gallo on top of lettuce. Roll tortilla around the fillings into a burrito shape.