otherwise known as: ALL THE THINGS I USUALLY EAT ALL TOGETHER IN A TORTILLA.
THE RECIPE (makes 4 moderately stuffed burritos or 3 huge ones)
12 mushrooms, sliced
2 small sweet potatoes, diced small
4 cloves garlic, minced fine
2 handfuls of okra, ends discarded and cut into medallions
1/2 block smoked organic tofu, diced small
5 big kale leaves, veined and chopped
2 cups beans (i used 1 c. canellini and 1 c. black because they were already open in the house)
3/4 c. broth
2 tbsp chili powder
1 tsp cumin seeds
1 tsp tumeric
1 big tsp chili flakes
1/8 c. nutritional yeast
1 small avocado, diced
a handful cilantro, roughly chopped
squeeze of lime
tortillas, i used big green flour tortillas
In a 400 oven, roast sweet potato in a shallow baking dish with just enough oil to coat, and salt and pepper. Roast until browned and chewy, 35-45 minutes depending on your oven and your dice.
You can take some of this time to prep your other ingredients, then get a large frying pan and a small saucepan going.
In the pan, sautee mushrooms with a pinch of salt until they begin to brown, add half the garlic and cook for another minute. Set aside. Put more oil in the pan and cook the okra until it begins to soften slightly, then add tofu. Cook on medium for 5 minutes until the tofu takes on some colour. Add chili powder, chili flakes and garlic and stir until coated, then the kale. Season with salt and pepper, and let cook more as the greens start to wilt. Stir occasionally. Finish with a generous squeeze of lime.
In the saucepan put your beans, hot broth, cumin seeds, tumeric and nutritional yeast. Bring to a simmer and mash the beans. Let it cook down to a thick mash.
Then put it all in a wrap and eat it with salsa. I toasted my burrito in a dry pan which is tasty. Or just toast your tortillas a bit first (use the corn kind) then wrap them up and put them in a dish with sauce and put them in the oven. it would be delicious. you know, just options.
looks pretty tasty 🙂 I wonder if a gluten free wrap would hold it?!
yeah i think so. i don’t have the most experience with them but i’ve seen some that seems as pliable as wheat ones. maybe warm them up a bit first so they aren’t too breaky
This looks awesome! Sweet potato + kale is a winning combo.
This was delicious! I used tempeh instead of tofu and made up for it with some bonfire smoked seasalt, and I also used fresh chili pepper instead of flakes. Bookmarking this one! 🙂
Rad! That sounds great, I’m glad you liked it!