Bean and Avacado Baked Burritos

Revised from http://www.cearaskitchen.com/white-bean-and-avocado-baked-burritos/

Brown rice

Burrito filling

½ cup vegetable broth for sautéing or 2-3 tbls olive oil

5 cloves garlic, diced

2 medium onions

1 tsp cumin

7 cups mushrooms, chopped

1 red pepper, 1 yellow pepper, 1 green pepper

1/2 bunch fresh cilantro, chopped

3 heaping cups white beans (or 2 cans black beans)

½ cup tomato sauce

¼ cup nutritional yeast (I didn't have any and it was delicious without)

Sea Salt and Pepper

1½ cups corn

 

Tomato Sauce

• 3 cups plain tomato sauce
• 1½ tsp garlic powder
• 1½ tbsp honey
• 1/2 bunch fresh cilantro, chopped
• ½ tsp cumin

For the Burritos

• Handful fresh cilantro, chopped
• 3 avocados, chopped
• 12 large tortilla wraps

Garnish (optional)

• 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).
2. Rice: Prepare the rice while making the burrito filling. Add a little salt and garlic powder if you want it a little flavored.
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. Saute for 5-7 minutes until the mushrooms 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 beans. Saute for 2 minutes. Stir in 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, small handful of chopped avocado and a spoonful of sauce. 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, if desired.