Remove core and slice peppers in small strips. (I used three peppers to get three colors but only cooked the equivalent of two, snacked on the rest)
Add the peppers in with the onions and cook until the onions are translucent and the peppers are soft, about 10 minutes on medium/medium-high heat, add a pinch of salt and turn/toss with a spatula or tongs occasionally.
Clean the mushrooms by rinsing and drying or wiping with a damp paper towel. Cut off the tough end of the stem then slice each mushroom in 3 – 4 slices depending on size.
Add to cooked onions and peppers and cook an additional 5 – 10 minutes, until the moisture has released from the cooked mushrooms tossing with a spatula or tongs occasionally. Once all the veggies have cooked, stir in the chopped garlic and cook for an additional 2 minutes. Remove from heat.
Meanwhile, place rinsed and drained beans in a microwave-safe dish or small saucepan. Add cumin, smoked paprika, a pinch of salt and pepper and stir until combined. Heat in the microwave or on the stove until hot. Set aside.
Prepare your avocado by removing the pit, slicing the flesh crosswise, and scooping out with a spoon into a small bowl. Gently, stir in a pinch of salt and the lime juice.
Chop the baby spinach, place it in a bowl, and put out all the ingredients and optional toppings for easy assembly.
Heat tortillas on the stove or in the microwave so they’re nice and warm.
Step aside and let everyone build their perfect burrito.
“The secret of change is to focus all of your energy, not on fighting the old, but on building the new.”