Who doesn’t love a good burrito?
This recipe gives the everyday burrito a major upgrade by baking it and smothering it in avocado tomatillo salsa (my new favorite!)
This recipe can easily become #buzzword #Vegan if you use gluten free tortilla wraps (of course we didn’t.) You could also go the opposite route and kick it up a notch with some cheese, but this recipe has plenty going on flavor-wise and worked out perfectly for us. Hunter was anticipating the baked burrito situation for weeks.
The original recipe can be found over at Ceara’s Kitchen. When I saw it, I knew it would be a perfect way to work in a not-so-terrible-for-you Mexican weeknight dinner. Note that I’ve switched the recipe up just a bit, but kept the serving sizes the same (12 burritos!) because this would be such an awesome addition to any and every party you will ever go to.
Okay, here we go.
For the burrito filling…
- 1½ cups brown rice
- ½ cup vegetable broth
- 4 cloves garlic, diced
- 1½ cups white onion, diced
- 1 tsp cumin
- 1 red pepper, diced
- 1 green pepper, diced
- 1-2 jalapeño peppers (two if you like the spice!)
- 1 sprig of fresh cilantro, chopped
- 3 cups white beans
- ½ cup tomato sauce
- Salt and pepper
- 1 cup corn
- 3 cups tomato sauce
- 1½ tsp garlic powder
- 1½ tbsp sugar
- 2 sprigs fresh cilantro, chopped
- ½ tsp cumin
- A handful of fresh cilantro, chopped
- 3 avocados, chopped
- 12 large tortillas (we used wheat)
- Preheat your oven to 350 degrees. Lightly spray one or two casserole dishes with spray oil. You can easily cut the recipe in half if you aren’t making these for a party or large family, in which case you’ll probably only need one dish.
- Prepare the rice according to package directions.
- While the rice cooks, prep the burrito filling. In a large pot, sauté the garlic, onions and cumin in olive oil over medium-high heat. Add a splash of veggie broth.
- Add the bell and jalapeño peppers (seeds in the jalapeños for even more spice!) Sauté for five to seven minutes or until peppers are lightly cooked.
- Add the cilantro and white beans. Sauté for two minutes. Stir in the tomato sauce. Salt and pepper to taste.
- Remove from heat, stir in the corn and rice.
- Time for the red sauce. Stir together the additional tomato sauce, garlic powder, sugar, cumin and cilantro.
- Assemble the Burritos! Lay your tortilla wrap on a plate and stuff with desired amount of burrito filling, a small handful of chopped avocado and a few pieces of cilantro. Roll the tortillas and place them in your casserole dish(es) seam down.
- Continue filling, rolling and placing the tortillas in the dish until you use all of the tortillas. Cover with the tomato sauce mixture.
- Bake for 25 minutes uncovered. Garnish with the tomatillo avocado salsa, fresh cilantro and green onion!