Roasted Portabella and Chickpea Burritos with Chimichurri Sauce
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
45 mins
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Servings
4 -6 burritos
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Calories
270 kcal
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Course
Main Course
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Cuisine
American
Roasted Portabella and Chickpea Burritos with Chimichurri Sauce
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Filling vegetarian burritos made with meaty portabella mushrooms and crispy roasted chickpeas.
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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
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 Information
Show Details
Calories
270kcal
(14%)
Carbohydrates
33g
(11%)
Protein
8g
(16%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Sodium
707mg
(29%)
Potassium
895mg
(26%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
230IU
(5%)
Vitamin C
74mg
(82%)
Calcium
96mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4-6 burritos
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Calories | 270kcal | 14% |
| Carbohydrates | 33g | 11% |
| Protein | 8g | 16% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Sodium | 707mg | 29% |
| Potassium | 895mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 230IU | 5% |
| Vitamin C | 74mg | 82% |
| Calcium | 96mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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