Roasted Portabella and Chickpea Burritos with Chimichurri Sauce
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Oh My Veggies · by Julia Mueller★ 5.0 (1)

Roasted Portabella and Chickpea Burritos with Chimichurri Sauce

NUTRITION · PER SERVING45M COOK
CAL 31%·PRO 33%
CARBS 77G50% OF CAL
12G FIBER0G ADDED11G INTRINSIC54G OTHER11G TOTAL SUGAR
FAT 34G50% OF CAL
7G SAT27G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Vegetarian burritos filled with meaty roasted portabella mushrooms, crispy chickpeas, and roasted vegetables, served with chimichurri sauce. A satisfying plant-based main with bold flavors.

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Nutrition & ingredients

Ingredients

serves 4
  • 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)
PREP
15M
SODIUM
1520MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.