Source: http://www.cearaskitchen.com/
INGREDIENTS
Rice
- 1 cup brown rice, uncooked
Burrito Filling
- oil for sauteing
- 3 cloves garlic, diced
- 3/4 cups white onion, chopped
- 1/2 tsp cumin
- 2 cups veggies (i.e. spinach, zucchini, corn)
- 1 red bell pepper, chopped
- 1 jalapeno pepper, diced
- 3 TB nutritional yeast
- 15 oz. can white beans, drained & rinsed
- 28 oz. can enchilada sauce
For the Burritos
- 1/2 cup fresh cilantro, chopped
- 2 avocados, chopped
- 6 large tortilla wraps
Garnish
- (optional, or top with enchilada sauce & shredded cheese)
- Fresh Cilantro
- Green Onion
- Avocado Lime Dressing: http://veggieaimee.blogspot.com/2016/12/spicy-avocado-lime-dressing.html
- DIRECTIONS
- Preheat: Oven to 350F. Spread a thin layer of enchilada sauce in bottom of 13 x 9 baking dish.
- Rice: Cook 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 remaining veggies. Saute for 5-7 minutes lightly cooked.
- Add the white beans. Saute for 2 minutes. Stir in 1/4 cup enchilada 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.
- Bake: Bake for 25 minutes (covered). Garnish with Creamy Zesty Avocado Lime Dressing, fresh cilantro and green onion.
