What did the grocer say to the kid who stole the brick of pepper jack?
"Hey buddy, that's nacho cheese!"
I know, I know, I'm hilarious! A little humour to warm up your chilly Friday morning.
Anyways...
These burritos are making some serious yummy lunches for me this week. You can adapt this recipe with whatever veggies you prefer. I simply used what I had on hand: a bag of rainbow salad and a massive bunch of kale.
I have fallen in love with Joseph's lavash recently.
They are whole grain wraps and really what makes them so special is they are soft and sturdy and RECTANGLE. I'm not the best rapper...I mean wrapper. I find these babies hold a ton of filling and are still rollable. This recipe definitely requires a knife and fork to eat, but when I want an eat-out-of-hand wrap meal, Joseph's are a perfect fit.
Nacho Cheeze Burritos
Nacho Cheeze Sauce (Adapted from http://ohsheglows.com/2011/10/13/vegan-pumpkin-mac-n-cheeze-sauce/)
1 tbls Earth Balance (or other non-hydrogenated butter substitute, or butter)
2 cloves garlic, minced
1 tbls taco seasoning (recipe below) or chili powder
3/4 cup plain soy milk (or other non-dairy milk)
1 tbls arrowroot starch (or corn starch)
1 400g box frozen cooked butternut squash, thawed (or 1 1/4 cups canned pumpkin)
Salt and pepper, to taste
1 340g bag rainbow salad or broccoli slaw
1 red onion, thinly sliced
1 large bunch kale, thick stems removed, torn into pieces
1 can black beans, drained and rinsed
1/4 cup cider vinegar
1/2 cup salsa
Cayenne pepper or chopped jalapeno pepper, to taste (optional)
In a small bowl, whisk together milk and starch until smooth. Melt Earth Balance in a small sauce pan over medium heat. Add garlic and seasoning and stir, cooking for about 30 seconds. Add milk and whisk until mixture begins to thicken. Whisk in squash. Turn off heat.
In a large frying pan or skillet saute veggies and beans in vinegar over medium heat until they have softened and most of the liquid has been absorbed. Add salsa and pepper, if using. Pour cheeze sauce into skillet and stir. Divide filling into whole grain tortillas or lavash and wrap.
Makes about 4 large burritos, or - if you have an appetite like mine - 2 honkin' burritos stuffed to the max. plus extra filling spooned over the top.
Yes, this whole recipe makes just 2 lunches that size for me. How do I eat so much? Don't ask. Like really, don't ask. Everyone else does and I get tired of being asked. Guess I'm just a very hungry girl :)
Taco Seasoning
2 tbls chili powder
2 tbls paprika
2 tbls ground cumin
1 tbls oregano
1 tbls onion powder
1 tbls garlic powder
1 tbls salt
Cayenne pepper, to taste
"Hey buddy, that's nacho cheese!"
I know, I know, I'm hilarious! A little humour to warm up your chilly Friday morning.
Anyways...
These burritos are making some serious yummy lunches for me this week. You can adapt this recipe with whatever veggies you prefer. I simply used what I had on hand: a bag of rainbow salad and a massive bunch of kale.
I have fallen in love with Joseph's lavash recently.
Nacho Cheeze Burritos
Nacho Cheeze Sauce (Adapted from http://ohsheglows.com/2011/10/13/vegan-pumpkin-mac-n-cheeze-sauce/)
1 tbls Earth Balance (or other non-hydrogenated butter substitute, or butter)
2 cloves garlic, minced
1 tbls taco seasoning (recipe below) or chili powder
3/4 cup plain soy milk (or other non-dairy milk)
1 tbls arrowroot starch (or corn starch)
1 400g box frozen cooked butternut squash, thawed (or 1 1/4 cups canned pumpkin)
Salt and pepper, to taste
1 340g bag rainbow salad or broccoli slaw
1 red onion, thinly sliced
1 large bunch kale, thick stems removed, torn into pieces
1 can black beans, drained and rinsed
1/4 cup cider vinegar
1/2 cup salsa
Cayenne pepper or chopped jalapeno pepper, to taste (optional)
In a small bowl, whisk together milk and starch until smooth. Melt Earth Balance in a small sauce pan over medium heat. Add garlic and seasoning and stir, cooking for about 30 seconds. Add milk and whisk until mixture begins to thicken. Whisk in squash. Turn off heat.
In a large frying pan or skillet saute veggies and beans in vinegar over medium heat until they have softened and most of the liquid has been absorbed. Add salsa and pepper, if using. Pour cheeze sauce into skillet and stir. Divide filling into whole grain tortillas or lavash and wrap.
Makes about 4 large burritos, or - if you have an appetite like mine - 2 honkin' burritos stuffed to the max. plus extra filling spooned over the top.
Yes, this whole recipe makes just 2 lunches that size for me. How do I eat so much? Don't ask. Like really, don't ask. Everyone else does and I get tired of being asked. Guess I'm just a very hungry girl :)
Taco Seasoning
2 tbls chili powder
2 tbls paprika
2 tbls ground cumin
1 tbls oregano
1 tbls onion powder
1 tbls garlic powder
1 tbls salt
Cayenne pepper, to taste
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