Black Bean Burritos with Creamy Chipotle Sauce

Black Bean Burritos with Creamy Chipotle Sauce Gluten-Free and Vegetarian Serves 2 Ingredients 4 corn tortillas 1/2 cup Greek yogurt or dairy-free yogurt 1/2 cup pureed pumpkin 1/2 tsp. chili powder 1 cup Lima beans 1/4 cup fresh curly parsley, chopped 1 1/2 cups black beans, cooked 1 cup wild 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 Directions 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 Lima beans, parsley, beans, 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. Serve warm. Enjoy.

Amie Valpone The Healthy Apple

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