Vegan Fall Harvest Burrito
- Category Lunch
- Cook Time 00:40:00
- Prep Time 00:10:00
- Cuisine Wrap
- Diet Vegan
Ingredients
- Angelic Bakehouse Sprouted Wraps
- 1 white onion, quartered
- 5 tomatillos, husks removed and rinsed
- 4 cloves garlic, crushed
- 2 jalapenos, seeds & ribs removed
- 1 c shelled sunflower seeds
- 1 tbsp cumin seeds
- 1 tsp dried oregano
- 2 tbsp canola oil
- 2 c vegetable stock
- 1 c packed cilantro
- 1 c packed parsley
- Cooked vegan chorizo
- Cooked sweet potatoes
- Pickled red onions
- Cubed avocado
Instructions
- Cut tomatillos into quarters
- Add sunflower seeds, cumin seeds, and oregano to a pan. Toast over medium heat until fragrant, about 1 minute. Set aside
- Heat canola oil in a pan over medium-high heat. Add onion, tomatillos, jalapenos and garlic
- Cook until browned in some places, about 5 minutes
- Pulse seeds and oregano in a spice grinder
- Add cooked veggies, vegetable stock, cilantro, and parsley to a blender. Blend until smooth
- Return blend to pan over medium heat. Add ground spice mix. Simmer for 30 minutes
- Layer wrap with vegan chorizo, sweet potatoes, pickled red onions, avocado
- Add a touch of mole and wrap the burrito up, or smother the burrito in the sauce and enjoy!
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