Creamy Chipotle 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.