I don't intend to boast or anything other than these White Bean and Avocado Baked Burritos are darn great.
I as a rule eat avocado cold (like in guacamole) yet warm avocado is the place it is AT you all. These Vegan Baked Burritos are loaded down with a healthy bean, mushroom and corn filling PLUS hacked avocado and cilantro.
They are then wrapped firmly, cuddled up next to one another in the meal dish and covered in tomato sauce.
Ingredients :
Rice
- 1½ cups brown rice
- ½ tsp vegetable bouillon
- 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
Directions :
- 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.
- 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).
- 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.