California Burritos 

Source: https://www.forksoverknives.com/recipes/california-burritos/#gs.ancCLzM

Ingredients

• ½ cup chopped onion
• ¼ cup low-sodium vegetable broth
• ¾ teaspoon chili powder
• ½ teaspoon ground cumin
• ⅛ teaspoon ground turmeric
• ⅛ teaspoon cayenne pepper (optional)
• 1 cup frozen corn
• ¾ cup canned pinto beans, rinsed and drained
• 1 tablespoon nutritional yeast (optional)
• Sea salt, to taste
• 4 7- to 8-inch whole grain tortillas
• 2 cups shredded lettuce or kale
• ½ avocado, seeded, peeled, and sliced
• ¼ to ½ cup salsa
• Bottled hot pepper sauce (optional)

Instructions

1. In a large saucepan cook onion in vegetable broth over medium heat 5 minutes or until tender, stirring occasionally. Add chili powder, cumin, turmeric, and cayenne pepper (if using); cook and stir 1 minute more.
2. Stir in corn and beans; cook 5 minutes or until heated through, stirring occasionally. Remove from heat. If desired, stir in nutritional yeast. Season with salt.
3. In a dry nonstick skillet over medium heat, warm tortillas one at a time 40 seconds or until warm and pliable, turning once. Cover with a damp cloth to keep warm.
4. Spread ¼th of bean mixture onto each tortilla just below the center. Top with ½ cup of lettuce, 2 or 3 slices avocado, and 1 to 2 tablespoons salsa. Fold bottom edge of each tortilla over filling. Fold in opposite sides; roll up tortilla. Place burritos, seam sides down, on a platter. Serve warm. If desired, pass hot pepper sauce.