White Bean and Avocado Baked Burritos

I loved the burritos, but was not a fan of the tomato sauce. I’m honestly not sure what purpose it served but to make the burritos soggy. Also it did not taste very Mexican to me, even after I increased the cumin levels in it. I will definitely make these burritos again!!



White Bean and Avocado Baked Burritos

These White Bean and Avocado Baked Burritos make the perfect dinner - stuffed with white beans, mushrooms, corn + lots of avocado! This recipe makes enough for a family of 4 and for lunch the next day. Feel free to half the recipe if you are serving this to a smaller crowd.

Prep time 30 mins
Cook time 25 mins
Total time 55 mins
Serves 12 tortilla wraps.

Ingredients

Rice
  • 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


Directions
  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. Get full directions & recipes @ cearaskitchen.com

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