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+ servings

Savor classic burrito flavors accented with creamy avocado goodness.
Servings 16 bites


  • 1 small gluten-free corn tortilla
  • 1 teaspoon canola oil
  • 8 baby bell peppers halved lengthwise, seeds and ribs removed
  • 1 15-ounce can refried beans
  • 2⁄3 cup shredded cheddar cheese
  • 1⁄3 cup Avocado Crema (below) or guacamole
  • 2 tablespoons Quick-Pickled Onions (below)


  1. Preheat the oven to 350°F. Brush the tortilla with the oil, slice into 1⁄4-inch-wide strips, then cut crosswise into 2-inch-long strips. Arrange in one layer on a baking sheet and bake until crisp, about 10 minutes. Set aside.
  2. Turn on the broiler. Fill each pepper half with beans and a sprinkle of cheese. Arrange on a baking sheet, cut sides up, and broil 12 inches from the heat source until the peppers soften, 4 to 5 minutes. Top with a dollop of Avocado Crema, a few tortilla strips, and a sprinkle of the pickled onions and serve.