I will always have a very special place in my heart for Boise, but the best thing for our family is to raise our kid(s) in a smaller environment. Lots of craziness going on with trying to list our Boise house and closing on our new home! We are so excited and are trying really hard to embrace all the changes and unknowns right now. Warren is doing the best with it so far, haha.
Here are a few highlights of our summer with an almost 11 month old.
And now for a recipe! This recipe was loosely adapted from this recipe.
Serves: 12 burritos
Base of Burrito
- 12 tortilla shells (10 inch), I used Ezekiel Sprouted Grain tortillas
- 2 onions, diced
-5 garlic cloves
- 1/2 tbsp smoked paprika
-1/2 tbsp mustard powder
-1 tbsp cumin powder
-1 tbsp chili powder
-1/4 tsp cayenne pepper
-3 tbsp soy sauce
-1 can fire roasted green chilies (4 oz can)
-4 cups walnut ground meat recipe here. (or less, I used just 2 cups)
-1 1/2 -2 cups vegetable broth
-4 1/2 cups mashed sweet potato
-3-6 tbsp nutritional yeast (depending on how much kale you use, 3 tbsp per bunch)
-4 heaping cups kale, chopped, about 2 bunches
-5-6 drops hot sauce
Stuffing
-3 avocados, sliced
-sliced black olives
-6 stalks green onion, chopped
-1/2 cup cilantro, chopped
-3/4 to 1 cup sunflower seeds
-salsa
Rice
2 c. brown rice
1 small 8 oz. can tomato sauce
1 tsp. ground cumin
2 tsp. garlic salt
1 tsp. ground oregano
4 1/4 cups water
1/4 c. chopped onion
I put it in my rice cooker, and it was perfect!
Directions:
1. Preheat oven to 425 degrees F. Spray casserole dish with olive oil.
2. In a large deep pan, saute onions and garlic with some oil or vegetable broth until soft. Stir in the spices (mustard powder, paprika, cumin, chili powder, cayenne pepper), soy sauce, and fire roasted peppers.
3. With the back of a wooden spoon, mash walnut meat into the onion mixture. Add 1 1/2 cups of vegetable broth and mashed sweet potato to the pan. Stir and cook for 3-4 minutes. Add salt and pepper to taste. Add additional vegetable broth if the mixture becomes too thick.
4. While the sweet potato mixture is cooking, in a medium pan, saute kale with the nutritional yeast and hot sauce until the kale is lightly cooked.
Assemble the Burritos
1. Place a large tortilla on a plate. I heated it in the microwave for about 20 seconds so it was easier to roll. Add 1/2 cup of the sweet potato mixture, 1/4 cup of kale, a couple slices of avocado, cilantro, green onion, a handful of sunflower seeds, and 1-2 tbsp of the miso dressing. Tightly roll the tortilla into a burrito. Place "seam-down" on the pan. Continue until you use all the tortillas and sweet potato mixture.
2. Bake for 30 minutes until light golden brown on top. Later I will figure out a good "cheese" recipe to drizzle on top. But for now, plain works for me!
3. Leave to cool, wrap and place in a freezer safe container to freeze or eat all 12 burritos at once. Who am I to judge?
