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And if there wasn’t enough avocado stuffed inside these Baked Burritos, I smothered them with my Creamy Zesty Avocado Lime Dressing. If you are using the dressing on top (which I’d definitively recommend), make sure to add a couple extra tablespoons of water to the dressing so you can easily pour it over freshly baked burritos straight out of the oven.
This recipe is a bit more involved than let’s say my typical dinner recipes (you know how I love my One Pot Meals) but the results are worth it. This recipe makes 12 baked burritos. You could half the recipe to make less but I love making enough so we have some leftovers as well for during the week. I love making these Baked Burritos on a Sunday and enjoying the leftovers for lunch
White Bean and Avocado Baked Burritos
Prep time 30 mins
Cook time 25 mins
Total time 55 mins
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
- 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.
- Add the mushrooms and peppers (seeds in the jalapenos if you like it spicy!). Saute for 5-7 minutes until the mushrooms and peppers are lightly cooked. Add splashes of vegetable broth when necessary so the vegetables don't stick to the pan.
- Add the fresh cilantro and white beans. Saute for 2 minutes. Stir in the tomato sauce and nutritional yeast. Add sea salt and pepper to taste.
Full Recipes>>White Bean and Avocado Baked Burritos