If cooking lentils, cook to the package direction, but if using canned lentils, drain and rinse.
Cook the rice of your choice to the package direction.
Clean and dice the onion and the peppers.
In a medium sized skillet, heat the oil, peppers, and onion at a medium heat, saute until golden brown.
Note: I sauteed my onion and peppers separate, this is optional.
Once everything is sauteed, remove from the heat and set aside (keep the skillet for toasting the burritos before serving).
Grab a burrito shell and spread the smashed avocado onto the shell.
Top the avocado with the sauteed onion and peppers.
Place a scoop or two of the cooked lentils on top of the sauteed vegetables.
Drop a few kernels of corn on top of the lentils.
Scoop the rice on to the lentils.
Add a spoonful or two of your favorite salsa on top of the rice.
Drizzle a little hot sauce or sriracha on the burrito.
Finish it off with a sprinkle of your favorite vegan shredded cheese.
Next, fold the burrito, making sure to close the burrito so that nothing escapes when flipping the burrito while warming on the stove.
Add the folded burrito to the skillet that was used earlier to saute the vegetables..
Heat the burrito on a medium heat, covered, (make sure to keep a close eye on the burrito, the burritos will burn fast).
Toast the burrito for about 1 to 2 minutes, then flip the burrito, and continue to cook for another 1 to 2 minutes.
Remove from heat, cut in half, and serve.
