Preheat: Oven to 350F. Spread a thin layer of enchilada sauce in bottom of 13 x 9 baking dish.
Rice: Prepare the rice while making the burrito filling.
Burrito Filling: In a large pot, over medium-high heat, saute the garlic and onions with cumin in oil.
Add the mushrooms and peppers. Saute for 5-7 minutes until the mushrooms and peppers are lightly cooked.
Add the white beans. Saute for 2 minutes. Stir in the tomato sauce and nutritional yeast. Add sea salt and pepper to taste.
Assemble the Burritos: Lay the tortilla wrap on a plate. Stuff with 1/4 cup of the Burrito Filling, ¼ 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. Cover with the enchilada sauce.