If there exists a burrito that makes me want to hand out high-fives like Halloween candy, it’s this burrito right here. And that’s saying a lot considering I am in no way, shape or form, a high-fiver. Roasted portabella mushrooms? Shazam! Roasted chickpeas? INCREDIBLE! Cauliflower Rice? Bangarang! Chimichurri sauce? Whoooaaa nelly!
When it comes to veggie burritos, I love using hearty roasted vegetables to make the meal filling and satisfying. Making burritos meatless isn’t as difficult–the key is in the flavor! Roasting vegetables with spices flavor-blasts them and gives them great texture to sink your teeth into. Adding fun and tasty sauces or spreads, like guacamole, homemade salsa, or chimichurri sauce will surely throw your taste buds for a loopty loop.
What, pray tell, is chimichurri sauce? It’s an Argentinean parsley-based sauce typically used as a marinade or topper for meat. It includes lemon or lime juice, vinegar, oil, garlic, onion, and sometimes cilantro. I like to drizzle chimichurri on vegetables, and even use it as salad dressing. It’s packed with zesty, tangy flavor–perfect for a veggie burrito!
And then there’s the cauliflower rice. Holy canoli! Confession: I eat far more cauliflower rice than regular rice. If you read Kiersten’s tutorial on How to Make Cauliflower Rice, you remember it’s easy as 1-2-3 to prepare, and it tastes amazing (in spite of the fact that it’s not reaaaaaally comparable to rice)! You can replace the cauliflower rice with regular, or leave this a veggie-dense swaddle of joy.
People pleasers beware: your family and friends will request these time and again! High-fives all around!
- 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
- Preheat the oven to 400ºF.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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
- 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.)