Because I’m pretty sure  all you’ve been seein’ lately are candy canes and sugar cookies.

And you fee like a 5 year old on a sugar rush in the play ground – running around buying gifts, cooking n’ baking and preparing for your holiday gatherings.

You’re probably even dreaming of sugar plums at night.

Am I right?

I thought so.

Well, to take away some of that crazy sugar rush, I’m here to calm ya’ll down with a nice dose of comfort food.  But what’s a comfort food without a vegetable?

I mean, I figured we needed a vegetable in there somewhere, right?

I’ve veered away from the sweets to offer you a hearty, wholesome dish that’s perfect to snack on before you get your holiday bake on or before you start your 2 hours of wrapping gifts.

Either way it’s an easy burrito recipe that not only tastes amazing on it’s own but when paired with my chipotle sauce, is knock your ‘Christmas Stockings’ off fabulous.

Wanna know a little secret?

I think I might like burritos more than Christmas dinner.

It’s true.  And you’ll feel so healthy eating it because it’s well, a veggie packed burrito minus the whole Taco Bell thing.

And guess what?

You’ll get a nice dose of the ol’ fiber with these here beans and rice.  Double the fiber, double the love.

These fixins’ aren’t only great on corn tortillas though.  No, definitely don’t stop there. I recommend smothering these ingredients onto a piece of nori seaweed, gluten-free wraps or gluten-free toast.

It’s great for our vegetarian friends and can easily be made vegan without the Greek yogurt.

Not that I recommend making it without the Greek yogurt though.  Greek yogurt is delish.

Black Bean Burritos with Creamy Chipotle Sauce

Gluten-Free and Vegetarian

Serves 2


  • 4 corn tortillas
  • 1/2 cup Greek yogurt or dairy-free yogurt
  • 1/2 cup pureed pumpkin
  • 1/2 tsp. chili powder
  • 1 cup Lima beans
  • 1/4 cup fresh curly parsley, chopped
  • 1 1/2 cups black beans, cooked
  • 1 cup wild 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 Lima beans, parsley, beans, rice and tomatoes.
  5. Sprinkle with nutritional yeast, sea salt and pepper.
  6. Transfer to the oven; bake for 10-15 minutes or until golden brown and bubbling.
  7. Remove from oven; transfer to serving dishes.
  8. Serve warm.
  9. Enjoy.

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  1. Hey Amie! I just had to come and tell you that I just made these tonight after reading the recipe today. I had all of the ingredients and had to try them since they sounded (and looked) amazing. Oh. my. These were unbelievable!! The family cleaned me out. I should have made twice as many. Great recipe and a total keeper!!

    1. Thank you so much, Kim; so great to hear from you! Glad your family enjoyed these burritos as much as I did. Have a lovely New Year and keep up the beautiful work; your blog is amazing and I truly love your allergy-friendly recipes.
      Thanks again Kim.
      Hope we get to meet in person soon!

  2. yum!! I was just planning meals with my mother-in-law over Christmas so that we can stock up our cupboards while the stores are closed, but I think one of our meals needs to be changed to make room for this!! love the pumpkin in there, a very nice touch 🙂

    1. Thank you, Heather; enjoy darling! The pumpkin adds the perfect touch. Have a lovely holiday season and thank you again for your comment.

  3. I have to say this recipe is refreshing. It is a nice change from all the sweets clogging the blogging world. I feel like all I have been eating, thinking and cooking is dessert! I love baking but my belly and eyes need a break. This was the prrrrrrfect fix!