Lunch

Vegan Fall Harvest Burrito

  • Category lunch
  • Cook Time 40
  • Prep Time 10
  • Cuisine wrap
  • Dietary Vegan

Looking for a new vegan burrito recipe? This will be your new favorite! This simple burrito recipe has a sunflower seed mole, sweet potatoes (of course!), pickled red onions, vegan chorizo, and tomatillos. Perfect for a cozy day in this fall!

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

  1. Cut tomatillos into quarters
  2. Add sunflower seeds, cumin seeds, and oregano to a pan. Toast over medium heat until fragrant, about 1 minute. Set aside
  3. Heat canola oil in a pan over medium-high heat. Add onion, tomatillos, jalapenos and garlic
  4. Cook until browned in some places, about 5 minutes
  5. Pulse seeds and oregano in a spice grinder
  6. Add cooked veggies, vegetable stock, cilantro, and parsley to a blender. Blend until smooth
  7. Return blend to pan over medium heat. Add ground spice mix. Simmer for 30 minutes
  8. Layer wrap with vegan chorizo, sweet potatoes, pickled red onions, avocado
  9. Add a touch of mole and wrap the burrito up, or smother the burrito in the sauce and enjoy!
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