California Burritos

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(92)
| | Makes 4 burritos

INGREDIENTS

  • ½ cup chopped onion
  • ¼ cup low-sodium vegetable broth
  • ¾ teaspoon chili powder
  • ½ teaspoon ground cumin
  • ⅛ teaspoon ground turmeric
  • ⅛ teaspoon cayenne pepper (optional)
  • 1 cup frozen corn
  • ¾ cup canned pinto beans, rinsed and drained
  • 1 tablespoon nutritional yeast (optional)
  • Sea salt, to taste
  • 4 7- to 8-inch whole grain tortillas
  • 2 cups shredded lettuce or kale
  • ½ avocado, seeded, peeled, and sliced
  • ¼ to ½ cup salsa
  • Bottled hot pepper sauce (optional)

Filled with deliciously seasoned pinto beans, plus corn, lettuce, avocado, and salsa, this California-style vegan burrito recipe makes an easy, satisfying lunch or dinner. Use the optional nutritional yeast for a hit of cheesy flavor!

Recipe from forksmealplanner.com

Photo by Evi Oravecz

Instructions:

1. In a large saucepan cook onion in vegetable broth over medium heat 5 minutes or until tender, stirring occasionally. Add chili powder, cumin, turmeric, and cayenne pepper (if using); cook and stir 1 minute more.

2. Stir in corn and beans; cook 5 minutes or until heated through, stirring occasionally. Remove from heat. If desired, stir in nutritional yeast. Season with salt.

3. In a dry nonstick skillet over medium heat, warm tortillas one at a time 40 seconds or until warm and pliable, turning once. Cover with a damp cloth to keep warm.

4. Spread ¼th of bean mixture onto each tortilla just below the center. Top with ½ cup of lettuce, 2 or 3 slices avocado, and 1 to 2 tablespoons salsa. Fold bottom edge of each tortilla over filling. Fold in opposite sides; roll up tortilla. Place burritos, seam sides down, on a platter. Serve warm. If desired, pass hot pepper sauce.