Chef's Notes
Suggested adult serving: 2 burritos
Store any leftover burritos wrapped in parchment paper in the refrigerator for up to 3 days.
Step 1: Make Burrito Fixings and Serve
- 1⁄3 yellow onion diced (≈1⁄3 cup)
- 1/3 cup low-sodium vegetable broth
- 1 1⁄4 teaspoons mild chili powder
- 3⁄4 teaspoon ground cumin
- 2 dashes ground turmeric
- 2 dashes cayenne pepper (optional)
- 1 can pinto beans, drained and rinsed
- 7 1⁄2 oz frozen corn (≈1 1⁄2 cups)
- 1 1⁄2 tablespoons nutritional yeast (optional)
- freshly ground black pepper
- sea salt
- 6 whole-grain tortillas
- 3 oz shredded lettuce (≈3 cups)
- 3/4 cup salsa
- 3/4 avocado (optional) diced
- hot sauce (optional)
SAUTÉ ONIONS
In a large saucepan over medium heat, sauté onions in vegetable broth, stirring, until translucent, about 5 minutes. Add chili powder, cumin, turmeric, and cayenne (if using), and sauté for 1 minute more.
ADD PINTO BEANS & CORN
Add pinto beans and corn to saucepan, and cook, stirring occasionally, until heated, about 5 minutes. Remove from heat and stir in nutritional yeast (if using). Season with salt and pepper to taste.
HEAT TORTILLAS
In a dry nonstick skillet over medium heat, warm tortillas one at a time until soft and pliable, about 20 seconds on each side. Cover with a damp cloth to keep soft until serving.
ASSEMBLE & SERVE
Place about ¾ cup of bean filling in the center of each tortilla. Top with lettuce, salsa, and a couple slices of avocado (if using).
Fold sides of tortilla over filling, then roll up to enclose. Serve burritos warm, with hot sauce, if desired.