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.

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.
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get full recipes : cearaskitchen.com

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