May 2, 2012
These chipotle and white bean burritos are a vegan and gluten-free dish. Pureed pumpkin is paired with both white beans and black bean for flavor and texture. Chipotle peppers (smoked jalapenos) usually come canned in adobo sauce and add spice and smokiness to the dish (they can be pretty hot!). You can find them in the Latin food section of your grocery store or at a Latin market. Creamy avocado and fresh chopped tomatoes complete the burritos. These chipotle and white bean burritos have big flavor and are absolutely delicious.
Chipotle and White Bean Burritos
4 corn tortillas
1/2 cup dairy-free yogurt
1/2 cup pureed pumpkin
1/2 tsp. chili powder
1 cup white beans, cooked
1/4 cup fresh curly parsley, chopped
1 1/2 cups black beans, cooked
1 cup black rice, cooked
1 ripe avocado, peeled, pitted and mashed
1 plum tomato, finely chopped
2 Tbsp. nutritional yeast
1/3 tsp. sea salt
1/4 tsp. freshly ground white pepper
Preheat oven to 350 degrees F.
Prepare a baking sheet with non-stick baking spray.
Lay corn tortillas flat on baking sheet.
In a medium bowl, combine yogurt, pumpkin and chili powder; mix well to combine. Spread mixture atop tortillas. Add mashed avocado and smooth together in a circular motion. Add white beans, parsley, black beans, black rice and tomatoes.
Sprinkle with nutritional yeast, sea salt and pepper.
Transfer to the oven; bake for 1-15 minutes or until golden brown and bubbling.
Remove from oven; transfer to serving dishes.