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This dish is filling, flavorful and you can also feel good about what’s in it. If you look over the ingredient list you will see a whole grain, tons of different colorful veggies, beans, and spices. It’s the epitome of a “well-rounded meal”.

White Bean Baked Burritos [Vegan]

This Recipe is :

Dairy Free Vegan

Calories

504

Serves

6

Ingredients

To Make the Burrito Filling:

  • 3/4 cup brown rice
  • 1 cup vegetable broth low sodium
  • 1/4 cup vegetable broth low sodium
  • 3 cloves garlic minced
  • 1 medium red onion
  • 1/2 teaspoon cumin
  • 4 cups mushrooms, chopped
  • 2 peppers, chopped any colors
  • 1 tablespoon red pepper flakes
  • 1 tablespoon cilantro flakes, dried
  • 1 15-ounce can great northern beans rinsed
  • 1/4 cup tomato sauce
  • 1/8 cup nutritional yeast
  • 3/4 cup corn

To Make the Sauce:

  • 1 1/2 cup tomato sauce
  • 1 teaspoon garlic powder
  • 2 tablespoons cilantro flakes, dried
  • 1/2 teaspoon cumin

To Make the Burrito:

  • 1 avocado diced
  • 6 large tortilla wraps

Preparation

To Make the Burrito Filling:

  1. Preheat oven to 350F. Coat casserole dish with oil to prevent burritos from sticking. (I don’t recommend using parchment paper as they will stick to it
  2.  Place the brown rice and 1 cup of veggie broth in a small sauce pan. Place on stovetop and bring to a boil. Reduce and let simmer, adding water as needed to prevent rice from drying out.
  3. Place 1/4 cup veggie broth, garlic, onions and cumin in a large pot over medium-high heat for 2 minutes.
  4. Add the mushrooms and pepper to the pot and saute for 6 minutes, or until veggies are lightly cooked. Add additional veggie broth as needed.
  5. Add 1 tablespoon of cilantro and great northern beans. Saute for about 2 minutes.
  6. Add 1/4 cup tomato sauce and nutritional yeast to pot and stir. Remove pot from heat.
  7. OPTIONAL: Remove about one third of contents from the pot and puree with a blender or hand-held immersion blender. Add pureed contents back to the pot.
  8. Add corn to the pot and stir.

To Make the Sauce:

  1. Combine 1 1/2 cup tomato sauce, garlic powder, cumin and cilantro together and mix well.

To Assemble the Burrito:

  1. Place 1 tortilla in the microwave for 10 to 15 seconds. Next, lay the tortilla on a plate and place ~1/2 cup burrito filling, ~1/4 cup rice, and ~1/8 cup diced avocados in the center of the tortilla.
  2. Roll the tortilla into a burrito tightly and place in the oiled casserole dish, seam down. Do the same with the next 5 burritos.
  3. Cover the 6 burritos with the tomato sauce and bake for 25 minutes.

Notes

If you're not a burrito fan, or would just prefer to forgo the tortilla, that's A-OK. The filling is amazing over a salad or just on its own. Or you can go taco-style with some corn tortillas. There's really no wrong way to enjoy this recipe.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


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Wholly Plants is co-authored by Registered Dietitians and sisters who are passionate about sharing the what, why, and how of a whole food, plant-based diet. Their professional credentials provide them with the tools to understand and incorporate the evidence that food influences health. Their background as farm girls gives them a unique, big-picture perspective about where food comes from and how it affects the planet. Their love of all things food motivates them to create delicious, beautiful dishes.


 

 

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0 comments on “White Bean Baked Burritos [Vegan]”

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natalie
5 Months Ago

my son hates vegetables. he loved these.


Reply
Ally
23 May 2018

Glad he enjoyed it! - Ally, recipe coordinator

Tara
5 Months Ago

Please leave the oil out of all your recipes. OIL is 100% fat, has no micronutirents, no fibre, and contains toxins resulting from the manufacturing process, including preservatives, and other monster ingredients we are not told about. So what if the burritos or tortillas stick to the pan, it is smothered in sauce anyway and the whole thing will be mushy, so eat it with a fork or spoon with brown rice. I alweays add Curcumin and black pepper together in all possible recipes. A ratio of about 5 units of Curcumin to 1 unit of black pepper will provide enhanced bioavailability of the Curcumin to the body.


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