Many a time I have expressed my love for tacos, but have I ever expressed my similar love for burritos? While my bond with burritos is not as strong as my bond with tacos, there is still a mouthwatering love between us. I prefer a nice corn tortilla, which is why burritos do not get as much hype from my end of the field. However, they really should ge more attention from me. Burritos do something tacos can’t do, and that is freeze well. Make a big batch, wrap them, and FREEZE them. Talk about quick breakfast, lunch, and dinner! Save some cash money while filling your belly with any combination of fillings all wrapped up in a hearty flour tortilla.
So what do I have in store for you today? Burritos.
Cheezy, spinachy, oniony,and chickpea-y burritos. <–Yes, I know those are not real words. My blog, my rules.
The sauteed onions and seasoned chickpeas create the perfect texture pairing to the cooked spinach and cheeze sauce,. Wrap it all up in a whole grain tortilla and let it toast a little while in the oven to give it a nice crisp outer coating. I recommend serving them with a side of breakfast hashbrowns. Also, if you are anything like me then burritos need hot sauce, this one tastes good with or without….but I went with.
I struggled with naming these suckers. Are they a breakfast burrito or what? I decided they are, for no other reason that I ate the first one for breakfast and it satisfied the monster within. This burrito can use a combination of different veggies; I think mushrooms would be a nice addition, or maybe some sweet potatoes or butternut squash. What pulls it all together though is the cheeze sauce. This creamy dreamy sauce can be as thick or thin as you’d like. Slather it inside your burrito to coat your vegetables with a healthy and hearty deliciousness. The recipe makes more than you’ll need for the filling too, so you can save some for dipping if you are like me and need sauce on sauce on sauce.
Do you have any crazy delicious burrito fillings? Let me know in the comments below. Also, if you make these let me see them! Use my hashtag #peppersandpeaches on instagram and/or twitter and tag me @peppers_peaches.
- Cheezy Sauce:
- ½ cup soaked cashews (soaked overnight for at least 8 hours)
- 1 medium sweet potato, cooked and skin removed
- ¼ cup nutritional yeast
- 1 cup soy milk
- ½ tsp salt
- ¼ tsp pepper
- 8 whole wheat tortillas
- 1 small/medium white onion, coarsely chopped
- 1 cup fresh spinach
- 1 can garbanzo beans (chickpeas), with juice from can
- ¼ tsp prepared mustard (powder)
- ½ tsp salt
- ⅛ tsp cumin
- ¼ tsp chili powder
- 2 cloves garlic, minced.
- Combine all ingredients for Cheeze sauce in a high powered blender like Vitamix. Set aside.
- Add a dash of oil to a large skillet on medium heat. Once hot, add your onions and allow to cook for about 5 minutes, until starting to turn translucent. Add garlic. Let cook for another 2 minutes.
- Add garbanzo beans with the juice (aquafaba) into the skillet with the onions.
- Add spices and stir.
- Cook mixture on medium heat until all the aquafaba is absorbed and the mixture is no longer liquidy. Add spinach and allow to wilt, stir into mixture.
- Warm tortillas. You can do this in the microwave or in a slightly warm oven, your choice. It makes them more pliable when they are warm.
- Preheat your oven to 375 degrees.
- Time to assemble burritos: Add about ¼ cup of chickpea mixture (maybe less depending on your rolling skills) onto the bottom half of your tortilla. Spoon 1-2 tbs cheeze sauce on top of the mixture. Now roll up your burrito.
- I recommend folding the left and right edges of the tortilla. Then starting from the bottom of the tortilla, where the mixture is, rolling it upwards. Since you folded the sides in none of your mixture can escape.
- Place rolled burritos on a cookie sheet and cook in oven for 10-15 minutes, or until burritos just start to turn golden brown. If you plan on freezing burritos skip this step until you are ready to actually eat them.