White Bean And Avocado Baked Burritos

I usually eat aguacate acold (similar in guacamole) but warm aguacate is where it is AT y'all. These Vegan Burned Burritos are stuffed with a warm bean, cloud and whisky fill Positive cut aguacate and herb. They are then enwrapped tightly, close up beside apiece new in the casserole provide and strangled in herb sauce.

And if there wasn't sufficiency avocado stuffed part these Treated Burritos, I stifled them with my Creamy Zesty Avocado Lime Bandaging. If you are using the mixture on top (which I'd definitively urge), play reliable to add a dyad actor tablespoons of food to the concoction so you can easily pour it over freshly hardened burritos continuous out of the oven.

This instruction is a bit much encumbered than let's say my regular dinner recipes (you bonk how I eff my One Pot Meals) but the results are designer it. This instruction makes 12 dry burritos.

You could half the instruction to urinate little but I object making enough so we hold many leftovers as recovered for during the week. I sex making these Scorched Burritos on a Dominicus and enjoying the leftovers for luncheon on Monday. I may or may not human devoured these cold for tiffin over the succeeding two days. Soooooooo beneficent.

  • 1½ cups brown rice
  • ½ tsp vegetable bouillon
Burrito Filling
  • ½ cup vegetable broth for sauteing
  • 5 cloves garlic, diced
  • 1½ cups white onion, chopped (2 medium)
  • 1 tsp cumin
  • 7 cups mushrooms, chopped
  • 1 red pepper, 1 yellow pepper, 1 green pepper
  • 1-2 jalapeno peppers
  • 1 sprig fresh cilantro, chopped
  • 3 heaping cups white beans
  • ½ cup tomato sauce
  • ¼ cup nutritional yeast*
  • Sea Salt and Pepper
  • 1½ cups corn
Tomato Sauce
  • 3 cups plain tomato sauce
  • 1½ tsp garlic powder
  • 1½ tbsp cane sugar
  • 2 sprigs fresh cilantro, chopped
  • ½ tsp cumin
For the Burritos
  • Handful fresh cilantro, chopped
  • 3 avocados, chopped
  • 12 large tortilla wraps
  • Garnish
  • Fresh Cilantro
  • Green Onion
  • Zesty Avocado Lime Dressing

  1. Preheat: Oven to 350F/180C. Lightly spray two casserole dishes (9x13 and 8x8 - or whatever large casserole dishes you have on hand) with a bit of oil (so the burritos don't stick to the pan when baking) OR line the casserole dishes with parchment paper.
  2. Rice: Prepare the rice while making the burrito filling. Boil and simmer the brown rice and vegetable bouillon in water 1¾ cup water (you might need to use a bit more or less water depending on the brown rice you use).
  3. Burrito Filling: In a large pot, over medium-high heat, saute the garlic and onions with cumin in a couple splashes of vegetable broth for a couple of minutes.
  4. Add the mushrooms and peppers (seeds in the jalapenos if you like it spicy!). Saute for 5-7 minutes until the mushrooms and peppers are lightly cooked. Add splashes of vegetable broth when necessary so the vegetables don't stick to the pan.
  5. Add the fresh cilantro and white beans. Saute for 2 minutes. Stir in the tomato sauce and nutritional yeast. Add sea salt and pepper to taste.
  6. Turn off the heat and blend ⅓ of the mixture. Stir in the corn.
  7. Tomato Sauce: Stir together tomato sauce, garlic powder, cane sugar, cumin and fresh cilantro.
  8. Assemble the Burritos: Lay the tortilla wrap on a plate. Stuff with ½ cup of the Burrito Filling, ¼ heaping cup of brown rice, a small handful of chopped avocado and a few pieces of cilantro. Roll the tortillas and place them in the casserole dish seam down. Continue filling, rolling and placing the tortillas in the pan until all the tortilla wraps are used up. They can be tightly squeezed together in the pan (see photo). Use any additional rice and bean mixture for a salad the next day. Cover with the tomato sauce mixture.
  9. Bake: Bake for 25 minutes uncovered. Garnish with Creamy Zesty Avocado Lime Dressing, fresh cilantro and green onion.

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