• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Oh My Veggies logo

  • Recipes
    • Vegetarian Recipes
    • Vegan Recipes
    • Vegetarian Main Dishes
    • Vegetarian Appetizers
    • Vegetarian Breakfast Recipes
    • Vegetarian Side Dishes
    • Dessert Recipes
    • Snack Recipes
    • Drinks
    • Sauces, Spreads and Condiments
    • Holiday Recipes
    • From our Readers
  • Cooking Tips & Hints
    • Cooking Tips
    • Plant-Based Nutrition
    • Product Reviews
  • Shop Cookbooks
  • About Us
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Find Recipes
  • Cookbooks
  • About Us
  • Free Meal Plan
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Find Recipes
    • Cookbooks
    • About Us
    • Free Meal Plan
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Oh My Veggies » Vegetarian Recipes » Vegetarian Main Dishes

    Roasted Portabella and Chickpea Burritos with Chimichurri Sauce

    Published: Feb 19, 2014 · by Julia Mueller · Updated: Aug 2, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Roasted Portabella and Chickpea Burritos with Chimichurri Sauce and Cauliflower Rice
    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.

    Roasted Portabella and Chickpea Burritos with Chimichurri Sauce and Cauliflower Rice
    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!

    Roasted Portabella and Chickpea Burritos with Chimichurri Sauce and cauliflower rice

    Roasted Portabella and Chickpea Burritos with Chimichurri Sauce

    Filling vegetarian burritos made with meaty portabella mushrooms and crispy roasted chickpeas.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Course: Main Course
    Cuisine: American
    Diet: Vegetarian
    Keyword: Roasted Portabella and Chickpea Burritos, Roasted Portabella and Chickpea Burritos with Chimichurri Sauce, vegetarian burritos
    Servings: 4 -6 burritos
    Calories: 270kcal
    Author: Oh My Veggies

    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
    • ¾ teaspoon kosher salt + additional to taste divided
    • 4 medium-sized portabella mushrooms stems removed
    • 1 ½ tablespoons balsamic vinegar
    • 1 cup chopped yellow onion
    • 5 cloves garlic minced
    • 1 large head cauliflower
    • ¼ 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
    US Customary - Metric

    Instructions

    • 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, ½ teaspoon of cumin, and ¼ teaspoon of salt. Mix everything together using your hands. Set aside.
    • In a small bowl, whisk together 1 tablespoon of oil, vinegar, ½ teaspoon of cumin, and ½ 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.

    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.

    Nutrition

    Calories: 270kcalCarbohydrates: 33gProtein: 8gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gSodium: 707mgPotassium: 895mgFiber: 6gSugar: 9gVitamin A: 230IUVitamin C: 74mgCalcium: 96mgIron: 3mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    Roasted Portabella and Chickpea Burritos with Chimichurri Sauce and cauliflower rice

    Chimichurri Sauce

    A colorful and flavorful addition to any vegetarian dish, and takes just 5 minutes to make!
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Course: Sauce
    Cuisine: American
    Diet: Vegetarian
    Keyword: Chimichurri Sauce, Chimichurri Sauce recipe, how to make Chimichurri Sauce
    Servings: 4 servings
    Calories: 261kcal
    Author: Oh My Veggies

    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
    • ½ cup olive oil
    • ¼ teaspoon kosher salt
    • ⅛ teaspoon ground black pepper
    US Customary - Metric

    Instructions

    • 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.)

    Nutrition

    Calories: 261kcalCarbohydrates: 5gProtein: 1gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 164mgPotassium: 204mgFiber: 1gSugar: 1gVitamin A: 2532IUVitamin C: 44mgCalcium: 52mgIron: 2mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « 4 Ways to Use Leftover Cabbage
    This Week's Meatless Meal Plan | 2.24.2014 »

    Vegetarian Main Dishes, Vegetarian Recipes burrito, cauliflower, chickpeas, cilantro, main dishes, Make it Meatless Series, mushrooms, parsley

    Julia Mueller from The Roasted Root

    About Julia Mueller

    Julia Mueller writes the food blog, The Roasted Root, and is the author of Delicious Probiotic Drinks and Let Them Eat Kale!. A Lake Tahoe native, Julia loves to play outdoors, and enjoys developing recipes that are nutrient-dense and approachable to make any night of the week.

    Reader Interactions

    Comments

    1. Skye says

      February 19, 2014 at 8:48 am

      I don't often eat burritos because I always think of them as unhealthy. This has completely disabused of that idea! Looks like it's going to burritos (and high fives) all round... x

      Reply
      • Julia Mueller says

        February 19, 2014 at 11:19 am

        I tend to be the same way about burritos. I like to keep them on the veggie-packed side, even if I do love huge guacamole-sour-cream-and-cheese-filled burritos 😉 SO glad you like this one and big high-fives right back atacha! 🙂

        Reply
    2. Marta @ What should I eat for breakfast today says

      February 19, 2014 at 11:37 am

      I need to make burritos. I used to be obsessed few years ago. Thank you for the recipe and reminding me 🙂

      Reply
      • Julia Mueller says

        February 19, 2014 at 9:29 pm

        You got it, Maria! They're completely packed with flavor and are so great for you! Let me know if you end up trying them!

        Reply
    3. Tina Paymaster says

      February 19, 2014 at 12:09 pm

      This sounds insanely delicious! So creative to roast the chickpea and use cauliflower rice! Would love to try this in some soft corn tacos or a gluten-free wrap! Thanks for sharing!

      Reply
      • Julia Mueller says

        February 19, 2014 at 9:30 pm

        Oh yeah, you could taco these in an instant using corn tortillas! Also love the idea of a gluten-free wrap. Thanks, Tina!

        Reply
    4. dishing up the dirt says

      February 19, 2014 at 12:10 pm

      Julia, you are KILLING me with these burritos!!! This is just what the doctor ordered. I've been in a burrito rut for way too long. Thanks for the inspiration!

      Reply
      • Julia Mueller says

        February 19, 2014 at 9:31 pm

        YES YOU WILL LOVE THEEEEM! Sorry. I know how you love roasted chickpeas and I'm telling you, the chimichurri sauce is to DIE for! Hope you get these in your belly asap.

        Reply
    5. Emma says

      February 19, 2014 at 12:21 pm

      I really really want this! Like now!
      I'm still struggling to find a decent store-bought tortilla wrap here though. They almost always seem to be full of nasty ingredients 🙁

      Reply
      • Julia Mueller says

        February 19, 2014 at 9:32 pm

        I hear ya, Emma...I'm not a fan of the mass-produced wheat-filled tortillas. I've made burrito bowls out of this recipe too by eliminating the wrap altogether! Hope you like them and enjoy the rest of your week 🙂

        Reply
      • Judy P says

        February 20, 2014 at 4:38 pm

        Make your own tortillas. They are sooooo much better than the store bought ones! You can buy bags of tortilla mix or go from scratch with Masa flour. Most call for lard but you could use vegetable shortening.

        Reply
    6. Sarah @ Making Thyme for Health says

      February 19, 2014 at 2:31 pm

      Oh these are makin' me hungry! I love a good meaty portabella. I don't know that I've tried chimichurri sauce before but it sounds perfect on these burritos. Yum!

      Reply
      • Julia Mueller says

        February 19, 2014 at 9:33 pm

        These are right up your alley, Sarah! You'll go bonkers over them and you MUST try chimichurri sauce! Real game changer!

        Reply
    7. Cara's Healthy Cravings says

      February 19, 2014 at 4:22 pm

      I adore burritos and am always looking for new combos of things that I can stuff in a wrap. This is a fabulous option! I love the use of portabellas to give some heft and the soft crunch of the roasted chickpeas = perfection!

      Reply
      • Julia Mueller says

        February 19, 2014 at 9:36 pm

        Oh if you love burritos, you must try these! They're super easy to make and nothing but healthy for you! It's as though all of the ingredients were made for each other awwww! 😉 Let me know if you try them.

        Reply
    8. Laura (Tutti Dolci) says

      February 19, 2014 at 4:26 pm

      I love protabellas, this would make such a tasty lunch!

      Reply
      • Julia Mueller says

        February 19, 2014 at 9:37 pm

        Dern right! Whaddya say we open a vegetarian burrito joint and have these be our signature 'rito? Sound like a deal? Deal!

        Reply
    9. Joanne says

      February 19, 2014 at 8:30 pm

      Will THESE be the burritos that get me to like shrooms...that is the question. I sure hope so! I love all the other components of these...especially the chimichurri for refreshing happy flavor.

      Reply
      • Julia Mueller says

        February 19, 2014 at 9:38 pm

        Hmmmm..that's a toughy. The shroomages are definitely shroomy in this burrito, but the other flavors and textures definitely soften the shroominess a bit. If nothing else, you could try them and feed them to the.boy! 😉 Men are garbage disposals, right?

        Reply
    10. Ronnie Fein says

      February 20, 2014 at 10:15 am

      Oh yes, high fives for these. Dinner!

      Reply
      • Julia says

        February 20, 2014 at 9:34 pm

        Thanks so much, Ronnie! Enjoy!

        Reply
    11. Meredith Live Local Greens says

      February 20, 2014 at 3:36 pm

      I'm high-fiving you from London! These look great! Haven't tried chimichurri sauce so will have to give it a go. Thanks!

      Reply
      • Julia says

        February 20, 2014 at 9:34 pm

        London's the farthest distance from which I have been high-fived before! I feel honored! 😉 So glad you're excited about the recipe and let me know if you give it a go! 🙂

        Reply
    12. Rachel says

      February 27, 2014 at 12:55 am

      I made these on the weekend and they were delish! For some reason there was a shortage of flat leaf parsley so had to go curley leaf and cilantro, but it was still a winner,

      I am loving this site, although everything is out of season for me here in NZ! Thank you!

      Reply
    13. Monica says

      February 27, 2014 at 10:41 pm

      These were outstanding! Thank you, thank you, thank you.

      Reply
      • Julia Mueller says

        February 27, 2014 at 10:52 pm

        Awwww, you got it, Monica! I'm so happy to hear you enjoyed them. My girl friends and I couldn't get enough of them either, and now it's all I ever hear about when I see them, haha! 😉 Must make round two soon!

        Reply
    14. Tessa says

      February 28, 2014 at 11:53 pm

      Just made these for dinner....Seriously delicious. I am not even exaggerating when I say these were one of the most delicious things I've ever made. Definitely the best burrito I've had in ages. My meat loving boyfriend was over the moon about them too. This is a definite keeper! I loved all the different textures: the meaty mushrooms, the crunch from the beans...
      Thanks for the amazing recipe.

      Reply
      • Julia Mueller says

        March 03, 2014 at 10:14 pm

        Tessa! I'm so glad to hear you loved the burritos! I keep telling myself I need to hold out a little longer before I make them again, to ensure I don't over-do it on them and get sick of the recipe 🙂 I'm a big fan of the meaty mushrooms and crunchy chickpeas, too. For me, the real deal maker is the chimichurri sauce. SO good! Thanks so much for the feedback and enjoy your week!

        Reply
        • Tessa says

          March 04, 2014 at 11:28 am

          Julia - You are totally right, the chimichurri sauce is the definite pièce de résistance! I had never made it before and it was so good. Made the burritos truly something special.

          Reply
    15. Maggie says

      April 20, 2014 at 11:41 pm

      Wow oh wow...I saved this recipe when I saw it, and have been holding out until barbecue season so that I could BBQ the portabellas...we just ate these, and wowwwwwww! Love the sauce, the textures, and this was my first time usig cauliflower rice...I am a convert! Of course, any excuse for roasted chickpeas is welcome in my kitchen. I am going to feed this to every dinner guest this spring!

      Thanks for the excellent dinner.

      Reply
    16. Nicki Escudero says

      July 22, 2014 at 8:39 pm

      Hi, Julia, I made this last night, and it was delicious! Thanks so much for the great recipe! Nicki

      Reply
      • Julia says

        July 23, 2014 at 12:53 pm

        Thanks so much for letting me know you enjoyed them, Nicki! This is one of those recipes that looks kind of outlandish and strange, but it's SO good with all the flavors and textures. Thanks so much for your sweet note 🙂

        Reply
    17. Diane says

      June 21, 2015 at 3:04 pm

      I made this 2 days ago and they were delicious. The mushrooms tasted so good and the chimichurri sauce was perfect. I made up some of the leftovers for my daughter and her boyfriend. they through the whole thing in the microwave to heat up and they loved them. I didn't rice the cauliflower, just used brown rice. Also roasted some extra broccoli with the mushrooms and added those to the burrito too. Final addition was avocado. The whole thing was wonderful. Will definitely be making again.

      Reply
    18. megan says

      September 16, 2016 at 12:03 pm

      I have these on the menu for an upcoming wine + food dinner we host with friends.
      I think it will pair perfectly with the cab sav selected for the course! Wondering if I could prepare all ingredients, wrap and freeze a few days out so I can eliminate some prep work?? Have you tried that before?? I get a little nervous with the mushrooms and cauliflower rice as sometimes those might not freeze and re-heat the best??? If anything I could make the mixture and rice a day or so out, then wrap and serve that night?
      Your thoughts and opinions would be appreciated. Thanks!

      Reply
    19. Kara says

      January 30, 2017 at 10:17 pm

      Just made this for dinner. So good! Used cilantro for the chimmichurri since that's what I had. Yum!

      Reply
    20. Su says

      August 03, 2019 at 7:27 am

      This recipe was a godsend! Thank you so very much for sharing how to make heavenly food. The chimichurri sauce with the mushrooms and cauliflower rice were an absolute bomb!

      Reply

    Something to say? Leave a comment. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    image of the author

    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

    signature of author

    get a free 5 day vegetarian meal plan

    shop our vegetarian and vegan cookbooks

    Trending Recipes

    • Ginger Peach Overnight Oats
    • Vanilla Overnight Oats (Vegan!)
    • Grilled Portobello Panini with Artichoke Tapenade
    • Smashed Fingerling Potatoes

    Footer

    ↑ back to top

    • Shop Cookbooks
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.

    link to VegKitchen.com - vegan recipes website
    link to deliciouseveryday.com - a vegetarian and vegan recipes website
    link to allshecooks.com - a food blog
    link to wandertooth.com - a travel website

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media

    3.8K shares