Creamy Chipotle White Bean Burritos

January 5, 2012

Looking for a gluten-free, vegan and healthy burrito recipe? Look no further; I've got a fun and tasty recipe that will knock your socks off.  Go ahead, dig in n' discover this delicious and easy to prepare burrito recipe that will please a crowd or your family on a rushed weeknight.  I like to create these burritos on a chilly Friday night, when my family is yearning for some healthy comfort food.

Why not whip up these fun, fiber-filled burritos for a tasty dish tonight? Your taste buds will thank you. And the left-over (if there are any) will be perfect the next day for breakfast.

That's for sure.


Creamy Chipotle White Bean Burritos
Gluten-Free and Vegan
Serves 2


  • 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


  1. Preheat oven to 350 degrees F.
  2. Prepare a baking sheet with non-stick baking spray.
  3. Lay corn tortillas flat on baking sheet.
  4. 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.
  5. Sprinkle with nutritional yeast, sea salt and pepper.
  6. Transfer to the oven; bake for 1-15 minutes or until golden brown and bubbling.
  7. Remove from oven; transfer to serving dishes.
  8. Serve warm.

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