• Let’s get started on crafting this masterpiece. As I dive into the preparation, I can already smell the vibrant flavors blending together. Let’s break this down into actionable steps.

Step 1: Prepare the Cilantro-Lime Rice

• Begin by rinsing the white Jasmine rice in cold water until the water runs clear. This helps remove excess starch for fluffier rice.
• In a medium pot, combine the rinsed rice, a bay leaf, 1 ½ cups of water, and ½ teaspoon of kosher salt. Bring to a boil over high heat.
• Once boiling, reduce the heat to low, cover, and allow the rice to simmer for 15-20 minutes or until all the water is absorbed.
• Remove from the heat, discard the bay leaf, and let it sit covered for another 5 minutes. Fluff with a fork and mix in 1 tablespoon of olive oil, lime zest, lime juice, lemon juice, and chopped cilantro. Set aside.

Step 2: Cook the Fajita Veggies

• In a large skillet, heat 1 ½ tablespoons of avocado oil over medium heat. Add the sliced red onion and green bell pepper.
• Cook for about 5-7 minutes, stirring occasionally, until the veggies become tender. Season with fresh oregano, kosher salt, cracked black pepper, and smoked paprika. Allow these to caramelize slightly, releasing all those wonderful flavors.

Step 3: Prepare the Protein

• If you’re going for Sofritas, crumble firm tofu into the skillet with the fajita mix and cook for an additional 5-6 minutes.
• If you prefer Mexican Black Beans, simply warm them in a pot or microwave until hot. You can use either or even a combination based on your preference.

Step 4: Assemble the Burrito

• Once your rice, fajita veggies, and protein are ready, it’s time to assemble. Take a large flour tortilla and begin layering. Start with a generous scoop of cilantro-lime rice, followed by fajita veggies, and then your choice of protein.
• Add toppings such as charred corn salsa, chopped cilantro, and a dollop of lazy guacamole.

Step 5: Roll it Up

• To wrap the burrito, fold in the sides, then roll from the bottom up, tucking the fillings in tightly. Practice makes perfect! Once rolled, you can toast it in a hot skillet for a couple of minutes on each side, creating a crispy exterior.