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white bean burritos
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White Bean Burritos

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.
Servings 6

Ingredients

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 tsp cumin
  • 4 cups mushrooms, chopped
  • 2 peppers, chopped any colors
  • 1 Tbsp red pepper flakes
  • 1 Tbsp cilantro flakes, dried
  • 1 15oz can great northern beans rinsed
  • 1/4 cup tomato sauce
  • 1/8 cup nutritional yeast
  • 3/4 cup corn

Sauce

  • 1 1/2 cup tomato sauce
  • 1 tsp garlic powder
  • 2 Tbsp cilantro flakes, dried
  • 1/2 tsp cumin

Burrito

  • 1 avocado diced
  • 6 large tortilla wraps

Instructions

  • 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.