Description

Healthy, filling, and easy, these Vegan Smothered Bean Burritos are loaded with seasoned beans and rice, bathed in an aromatic red sauce, and topped with all your favorites.

Ingredients

Scale

Filling Ingredients:

1 – [ 15 oz. can ] black beans, drained and rinsed *
1 – [ 15 oz. can ] pinto beans, drained and rinsed *
2 ½ cups cooked and refrigerated brown rice *
1 – [ 4 oz. can ] chopped green chiles, undrained (mild or hot)

Filling Spice/Herb Ingredients:

½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon regular chili powder *
pinch to ½ teaspoon sea salt (+/-) *

Sauce Ingredients:

3 cups Enchilada Sauce *
¼ cup nutritional yeast
½ cup low-sodium vegetable broth
1 Tablespoon tahini *

Sauce Spice/Herb Ingredients:

½ teaspoon garlic powder
½ teaspoon onion powder
1 ½ teaspoons chili powder

Other Ingredients:

6 – 8 ½ to 9 inch tortillas *

Serving Ideas:

Vegan Sour Cream
Shredded lettuce
Chopped tomatoes
Chopped red or green onions
Jalapeños (fresh or pickled)
Avocado chunks
Salsa
Guacamole

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Instructions

Preheat the oven to 350 F.
In a medium-sized stock pot, add all the Filling Ingredients and Filling Spice/Herb Ingredients, mix well and heat over medium heat until heated through, about 3 to 5 minutes. Remove from the stove, set aside.
Take a potato masher (or fork) and mash until the bean/rice mixture is somewhat cohesive, about 10 mashes with a twisting motion. Do not create mush. (See notes)
In another medium-sized stock pot, add all the Sauce Ingredients and Sauce Spice/Herb Ingredients, mix well and heat over medium heat until heated through. Remove from the stove, set aside.
Place a small amount of enchilada sauce on the bottom of the baking pan, spread it over the bottom. This will help prevent the burritos from sticking to the bottom of the baking pan.
Place a burrito-sized tortilla on a cutting board (or flat surface) and place 2/3 cup of the bean/rice filling in the center. Create a log with the filling with your fingers. Fold in the right side and left side over top of the filling. Then using your fingers to hold the filling inside, roll up the tortilla and place the burrito seam side down in a baking pan. Repeat until all the tortillas and filling are rolled into burritos and placed in the baking pan.
Pour all the remaining enchilada sauce evenly over top of the burritos. Place in a preheated 350 F oven uncovered and bake for 20 minutes.
Top with your favorites accompaniments. Some ideas: shredded lettuce, chopped tomatoes, chopped red/green onions, jalapenos (fresh or pickled), vegan sour cream, avocadoes and/or salsa.

Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings: 6 (6 burritos)