Mexicali Burritos

• one 15-ounce can oil-free refried pinto beans
• 2 cups frozen corn kernels
• 1 cup salsa 1 small onion, chopped
• 1/2 cup vegetable broth or water
• 1 teaspoon chili powder
• 1/3 teaspoon ground cumin
• 1/3 teaspoon turmeric
• 1/8 teaspoon cayenne pepper
• 1 cup nutritional yeast (optional)
• 4 large or 8 small whole grain tortillas (brown rice, corn, or sprouted wheat)
• 1 cup shredded spinach or kale
• Guacamole, optional
• Tofu-based sour cream or yogurt, optional

1. 1. In a large bowl, mash the beans, corn, and salsa with a potato masher.
2. 2. In a large saucepan over medium heat, saute the onion in the vegetable broth for 5 minutes or until translucent. Add the chili powder, cumin,turmeric, and cayenne and saute for 1 additional minute.
3. 3. Add the bean mixture and cook, stirring, until heated and smooth, about 5 minutes. Remove from the heat and stir in the nutritional yeast.
4. 4. Meanwhile, heat the tortillas on the stove, flipping every few seconds, until warm. You can also use an oven or toaster oven.
5. 5. Spoon the mixture onto half of one tortilla and top with shredded lettuce. If desired, add guacamole and/or tofu-based sour cream. Fold the tortilla in half, or fold one side over the mixture and then roll to the other side so that the filling is enclosed. Repeat with the remaining tortillas. Serve warm. Store leftovers in an airtight container in the refrigerator.
6. VARIATION: You can turn these into tostadas by leaving the tortillas flat, adding extra lettuce or kale and other salad vegetables (tomatoes, cucumbers, bell peppers), and topping with salsa and/or guacamole.

pinto beans, corn, salsa, vegetable broth, chili powder, ground cumin, turmeric, cayenne pepper, nutritional yeast, grain tortillas, shredded spinach, sour cream

Taken from www.epicurious.com/recipes/member/views/mexicali-burritos-50169618 (may not work)