These baked avocado burritos are an amazing healthy Mexican Dish that the whole family will love.


Ingredients (serves 6)

  • 6 Large Tomatoes
  • 5 Slices Jalapeno Peppers
  • 3 Garlic Cloves
  • 1/2 Onion - Finely Diced
  • 1 cup Brown Rice
  • 2 teaspoons Vegetable Stock
  • 2 Garlic Cloves - crushed
  • 1 teaspoon ground cumin
  • 1 capsicum Capsicum - diced
  • 1 cup Mushrooms - chopped
  • 5 Slices Jalapeno Peppers
  • 1 Cob Corn
  • Handful Freshly chopped coriander
  • 400 gram tin Kidney Beans
  • 1 Teaspoon Cayenne Pepper
  • To taste Salt and Pepper
  • 1 Avocado
  • 1/4 cup Lemon Juice
  • 1/4 cup Lime Juice
  • 1 small Chopped onion
  • Up to 1 cup Water
  • To taste Salt and Pepper
  • 1 cup Raw Cashews - soaked in water for 2 hours
  • 1 teaspoon Apple Cider Vinegar
  • Up to 1 cup Water
  • 12 Tortillas
  • 425 gram tin Refried Beans
  • 3 Avocadoes - sliced

Method

  1. For the Tomato Sauce: Place whole tomatoes in boiling water for 1 minute. Drain and peel tomatoes and place in blender. Add garlic and jalapeno peppers and blend. Add garlic and blend until smooth. Add water if too thick. Lightly saute onion in some water in a saucepan, add tomato sauce and cook on high heat for 5 minutes. Remove from heat, add some olive oil, salt and pepper.
  2. For the Rice: Cook one cup of brown rice in water with 2 teaspoons of vegetable stock.
  3. For the Burrito Filling: Salt and Pepper In a large saucepan saute the garlic, onions and cumin in some water. Add mushrooms, Jalapeno Peppers, Capsicum and Corn and saute for about 5 minutes until vegetables are lightly cooked. Add coriander, kidney beans and cayenne pepper. Stir in tomato sauce. Add salt and pepper to taste.
  4. For the Zesty Avocado Dressing: Place Avocado, Lemon Juice, Lime Juice, Onion and salt and pepper into blender. Add water until until dressing is of desired consistency.
  5. Add cashews and vinegar to blender and add water gradually and blend until the consistency of cream
  6. To assemble the burritos: On each tortilla place a tablespoon of re fried beans and spread down the length of the tortilla. Top with rice and then add 1/2 cup of the Burrito Filling. Top with some slices of Avocado and some coriander. Roll the tortillas tightly and place in a oven proof container seam side down. Complete with all tortillas and top with tomato sauce and bake for 30 minutes.
  7. To serve: Serve two tortillas per person, garnish with the Tomato Sauce, Zesty Avocado Dressing, the Sour Cashew Cream and coriander

Notes... There are a few components to this dish, but they all work on their own as well. The ingredients are listed in terms of the different items that need to be cooked. The tomato sauce I use for a lot of things - even a simple dip for baked tortilla chips. The Avocado dressing is amazing as a creamy salad dressing, over vegetables, as a dip. The sour cream is the same. If you have any leftover Burrito filling just have with rice for dinner. So it is a recipe with quite a few uses.

  • Nice ingredients and looks lovely !

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  • Might be a little too spicy for us but thanks.

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  • This would be perfect for dinner

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  • Yum! How delicious!

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  • Looks scrumptious

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  • Ooh, I love this — minus the jalapeno chillies. I don’t like heat but could definitely enjoy this without it.

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  • omg my mouth is watering just from the picture

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  • Now this I’d love to try, though I might find it an exciting challenge as I’m not the best cook. Sounds too yummy though. Thanks for sharing!


    • Just take it slow – don’t have to be an expert cook – each component is quite simple!

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  • Lots of luscious ingredients in this burrito!

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  • Oh my goodness, so many ingredients, but looks amazing! (-:

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  • A great recipe and thanks for the notes. hate cooking then finding out can not be saved because something turns up. Glad to know each element can be used in another way if needed.


    • Looks like a hugely long recipe at first glance – but when you break it down very doable and also the individual components all have great uses of their own

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  • MAY leave out the Jalapeno Peppers but all the rest sounds delicious. Thanks for sharing.


    • Pleasure. A lot of people don’t like Jalapenos – so definitely leave them out if not your cup of tea. Still delicious.

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  • I love the variety that this recipe offers and its different uses. Initially, it seems a lot of ingredients and a lot to do, but I think I can take a few things from this recipe.


    • There are a few different parts that you can use on their own. So a few recipes in one.

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  • Lots of ingredients, but all good ones ! Sounds yummie :)


    • Very yummy – and once you break down the various parts of the dish – they all have separate uses !!! It’s a few recipes in one!

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  • Thanks for sharing this – it looks and sounds scrumptious. Pity avocados are hard to get at the moment.


    • I know – they are getting expensive – so disappointing!

    Reply

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