now that i've got you in the mood to make some burrito babies, here is how we made em real nice!
mexican lucky burritos
(i try to use organic ingredients whenever my budget allows)
1 pint cherry tomatoes (or about 2 cups blended tomatoes of any sort)
3 c mushrooms finely chopped
3 c kale finely chopped (spinach or chard would rock here too)
1 onion finely chopped
1 T ghee
1 can/box black beans
2 c leftover quinoa (or brown rice would be nice)
1 T chili pepper
2 tsp cumin
3 tsp oregano
2 T coconut palm sugar (sucanat or brown sugar would work well too!)
1/2 c nutritional yeast (add more to taste - this gives it a zesty cheesy flavor)
1 can enchilada sauce
1 package paleo wraps (or whatever type of tortilla floats your boat. paleo wraps=coconut meat/coconut water and they don't taste like coconuts!!!! YES!!!!)
grated imported sheep's cheese (omit this if you want dairy free)
whole plain sheep's milk yogurt (plain yogurt=best sour cream e.v.e.r)
go crazy cuz your gonna get lucky.
preheat oven to 350 degrees. melt ghee and sauté onion until translucent. add mushrooms and cook until moisture has released and begins to brown/carmelize. add kale and cook down until wilted. puree tomatoes in a food processor or blender and add to pan. drain and rinse black beans - add to pan. mix in s&p, spices, sugar and nutritional yeast - i actually eyeballed all of these ingredients to taste, so feel free to do the same... it's so fun to do it that way! wrap up your "burrito babies" and place in your casserole. pour enchilada sauce over the top and sprinkle with grated cheese. place uncovered into the oven and cook for 25 minutes or until cheese is melty and bubbly.
thanks for the inspo daft punk!!
i hope it makes your mexican lucky day:)