This burrito recipe is filling, flavorful and you can also feel good about what's in it. With whole grains, veggies, beans, and spices, it's the epitome of a well-rounded meal.
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)
Burrito Filling
Place the brown rice and 1 cup of veggie broth in a small sauce pan. Place on stovetop and bring to a boil. Reduce, cover with a lid and let simmer for a half hour or until rice is soft, adding water as needed to prevent rice from drying out.
Place 1/4 cup veggie broth, garlic, onions and cumin in a large pot over medium-high heat for 2 minutes.
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.
Add 1 tablespoon of cilantro and great northern beans. Saute for about 2 minutes.
Add 1/4 cup tomato sauce and nutritional yeast to pot and stir. Remove pot from heat.
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.
Add corn to the pot and stir.
Sauce
Combine 1 1/2 cup tomato sauce, garlic powder, cumin and cilantro together and mix well.
Burrito Assembly
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.
Roll the tortilla into a burrito tightly and place in the oiled casserole dish, seam down. Do the same with the next 5 burritos.
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. Freezer meal instructions: Prepare like usual up until the baking step, but instead of baking them, cover tightly in foil and put in the freezer for a quick and easy freezer meal. They can stay in the freezer for up to 2 weeks. When you’re ready to bake them, remove the foil, place in the oven, but add 10 or 15 minutes to the bake time.