Ingredients
- 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
Make it step by step
- Preheat oven to 350 degrees F.
- Prepare a baking sheet with non-stick baking spray.
- Lay corn tortillas flat on baking sheet.
- 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.
- Sprinkle with nutritional yeast, sea salt and pepper.
- Transfer to the oven; bake for 1-15 minutes or until golden brown and bubbling.
- Remove from oven; transfer to serving dishes.
- Serve warm.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Amie Valpone, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.