*From the cookbook Vegan Burgers and Burritos, reprinted with permission from Page Street Publishing

Ingredients

  • ¼ cup (50 g) dried chickpeas, soaked overnight
  • ¼ cup (30 g) chopped walnuts, soaked overnight
  • ¼ cup (50 g) dried brown or green lentils
  • Drizzle of oil, optional
  • 1¾ cups (414 ml) low-sodium veggie broth
  • 1 tbsp (15 ml) tomato sauce
  • 1 to 3 tsp (5 to 15 ml) hot sauce (see notes), plus more for serving
  • ½ to ¾ tsp sea salt (see notes)
  • ¼ tsp ground black pepper
  • 4 tortillas
  • 1 cup (40 g) chopped lettuce
  • ½ cup (80 g) chopped tomatoes
  • 4 tbsp (38 g) chopped red onion

Directions

  1. Preheat the oven to 350°F.
  2. Coarsely chop the chickpeas, walnuts, and lentils in a food processor. Be careful not to over-chop. Add them to a medium-size pan, and if you are using oil, sauté the bean mixture over medium-low heat with a drizzle of oil until it’s coated, about 1 to 2 minutes.
  3. Add the broth, tomato sauce, hot sauce, salt, and pepper. Cook partially covered over medium-low heat for about 20 to 25 minutes until the beans are cooked and the liquid has mostly evaporated. Watch closely, stirring frequently, and lower the heat if it begins to stick, which can happen if you are not using oil. Uncover when most of the liquid has evaporated, and continue to cook, stirring frequently until the liquid is almost gone. Set the pan aside to cool.
  4. Fill tortillas in the center with the meaty bean/nut mixture, lettuce, tomatoes, red onion, and hot sauce, if using. Simply fold the burrito by folding the sides over toward the center and secure them with a toothpick, blue for mild and red for spicy.
  5. Place them on a parchment-lined cookie sheet and bake for about 20 minutes or until they’re crisp. Serve immediately.

Notes: Adjust the hot sauce to your liking. You can also take it out and add more tomato sauce instead to keep the burrito spice-free. The hotter the hot sauce you use, the less salt you will need, so make sure to account for that.
Kids: This can be served as a bowl if folding a burrito is too hard!

Makes: 4 burritos


About the Chef

recipe_desantisName of Chef: Sophia DeSantis
Family Members: Husband – Joe; three boys – Sam, Mason, and Leo; cat – Sake
Community of residence: La Costa Valley
Hobbies & Interests: I love to exercise, relax by the pool, go to the beach, read, create and photograph my recipes, spend time with my family and friends, and go out to dinner to all the great restaurants around us!
Favorite Local Activity: Relaxing in the backyard by the pool or going to the beach with family and friends.
About the Recipe: A very nontraditional meal resurrected from my Greeklish (Greek/English) childhood. Don’t expect anything Greek involved here, simply my mom’s (Yiayia’s) version of feeding us Mexican food when we were kids. She actually called it a taco, mostly because I think anything Mexican was a taco to us Greeks. Every bite brings back amazing memories even through this meatless version. The blue toothpicks are mild and the red are spicy. Choose carefully!
About the Chef: I’m the founder of Veggies Don’t Bite, a plant-based food blog that shows how leaving out animal products, gluten, and refined sugar does not mean leaving out delicious flavor. I welcome all types of eaters so they can see how long-time favorite foods can still be enjoyed in a healthy, wholesome, whole-food, plant-based way. I live in Carlsbad where I tame three young boys and one husband, and live life to the fullest every day. My motto is eat, play, relax, repeat.


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