Food By Maria

0 Warm pinto beans over medium heat with 2 tbsp olive oil, salt and pepper, garlic powder, onion powder, paprika and cumin in a pan over medium heat for 5 minutes or until slightly softened so they can be crushed with a fork (add 1-2 tbsp water if needed to help soften).
1 Lay down a rectangular piece of parchment paper, make sure its larger than the romaine lettuce leaves.
2 Lay down romaine leaves, slightly overlapping, on the parchment paper, creating almost one large lettuce leaf wrap - about two rows lettuce leaves, 3 leaves each.
3 Then, layer rice, ¼-½ cup smashed beans, tomato slices, avocado slices, sour cream and hot sauce.
4 Roll from the short end of the lettuce up and over to create a lettuce wrap that looks like a burrito. Then, bring the parchment paper up to roll around the entire wrap, folding in the ends as you go. Slice in half and enjoy.