Roasted Portabella and Chickpea Burritos with Chimichurri Sauce

ingredients:

• 1 (14-ounce) can chickpeas, drained and rinsed
• 3 tablespoons + 2 teaspoons olive oil, divided
• 1 teaspoon chili powder
• 2 teaspoons ground cumin, divided
• 3/4 teaspoon kosher salt + additional to taste, divided
• 4 medium-sized portabella mushrooms, stems removed
• 1 1/2 tablespoons balsamic vinegar
• 1 cup chopped yellow onion
• 5 cloves garlic, minced
• 1 large head cauliflower
• 1/4 cup chopped cilantro leaves (optional)
• 4-6 medium tortillas, heated according to package directions
• Chimichurri sauce (see recipe below), cheese, avocado, tomatoes, sour cream and other toppings

instructions:

1. Preheat the oven to 400ºF.
2. Spread chickpeas over a parchment-lined baking sheet. Drizzle with 2 teaspoons of olive oil, and sprinkle with chili powder, 1/2 teaspoon of cumin, and 1/4 teaspoon of salt. Mix everything together using your hands. Set aside.
3. In a small bowl, whisk together 1 tablespoon of oil, vinegar, 1/2 teaspoon of cumin, and 1/2 teaspoon of salt. Brush each mushroom cap with the oil/vinegar mixture and place them cap-side down on a second parchment-lined baking sheet.
4. Place both the chickpeas and mushrooms in the oven. Roast for 10 minutes then stir the chickpeas and flip the mushrooms. Roast an additional 10 minutes, or until there are juices seeping out of the mushrooms and the chickpeas are browned and crispy. Set aside.
5. While the chickpeas and mushrooms are cooking, start the cauliflower rice. Wash the cauliflower and remove the stems. Chop the head into quarters and grate each quarter using a box grater into a large bowl. You can also use a food processor and pulse the cauliflower in batches until rice-size grains are formed.
6. In a large skillet, heat oil over medium heat and add the onion. Sauté until fragrant and beginning to turn translucent, 5 to 8 minutes. Add the garlic and sauté another 3 minutes. Stir in the cauliflower and 1 teaspoon of cumin. Allow the cauliflower to cook, stirring often, until it cooks down and turns golden-brown, about 10 minutes. Season with salt to taste and stir in cilantro, if using.
7. Slice the mushrooms into strips. To assemble the burritos, add desired amount of portabella mushroom, chickpeas, cauliflower rice, chimichurri sauce, and other toppings to each tortilla. Roll the burritos and serve.

notes:

Feel free to use cooked brown rice instead of cauliflower rice to save a little time. The yield on this recipe will vary depending on whether you use additional toppings in your burritos.

ingredients:

For the Chimichurri Sauce

• 2 cups loosely packed fresh Italian parsley leaves
• 5 cloves garlic, minced
• 3 tablespoons yellow onion, chopped
• 2 tablespoons lime juice
• 1 tablespoon white wine vinegar
• 1/2 cup olive oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper

instructions:

1. Add all ingredients for the sauce to a small blender or food processor. Blend until thick, smooth, and creamy. (If you prefer, you can leave the sauce somewhat chunky.)