idk what to put here, so here's a recipe for some burritos and queso my sister makes from the bad manners cookbook:
-Roasted Chickpea and Broccoli Burrito-
Prep Time:15 min
Cook Time:40 min
Servings:makes 4-6 burritos
Ingredients-
3 cups cooked chickpeas or 2 15 ounce cans, drained
1 large yellow onion, chopped
1 red bell pepper, chopped
1 large crown of broccoli, chopped into bite-sized trees
3-4 cloves of garlic, minced
3 tablespoons olive oil
2 tablespoons soy sauce, tamari, or Bragg Liquid Aminos
1 lime
Spice Blend
2 teaspoons chili powder blend
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground coriander (or more cumin if you don't have that ♥♥♥♥)
cayenne pepper to taste
burrito trimmings: tortillas, avocado, spinach, lettuce, cilantro, salsa, our Tex-Mex Queso
Directions-
Heat the oven to 425 degrees.
Place all the chopped up veggies (aside from the garlic) in a large bowl with the cooked chickpeas. Mix the spices together in a small bowl. Pour in the oil and soy sauce, stir, and then throw spice blend all over those ♥♥♥♥♥♥♥. Mix until all the vegetables and ♥♥♥♥ are covered.
Put all of that on a large rimmed baking sheet and bake for 20 minutes. Take it out of the oven, don’t ♥♥♥♥♥♥♥ burn yourself, add the garlic, and stir it around. Bake for another 15 minutes. The broccoli might look a little burnt at this point but that is the plan so chill the ♥♥♥♥ out and take it out of the oven. Squeeze the juice of half of the lime over the pan and stir the roasted chickpeas and veggies all around. Taste and see if it needs more spices or anything. Now make a ♥♥♥♥♥♥♥♥♥♥♥♥♥ burrito. You know how to do that. We like ours with spinach, some salsa, and avocado but you do you. Also this is legit as a taco salad too. Just a suggestion.
-Tex Mex Queso-
Prep Time:30 min
Cook Time:30 min
Total Time:1 hr
Servings:2 ½ cups of dip
Ingredients-
1 tablespoon olive or safflower oil
1 shallot, chopped or ¼ cup chopped yellow onion
1 clove garlic, minced
2 starchy potatoes like russets, peeled and cubed (4 cups)
2 carrots, peeled and cubed (1 ½ cups)
2 cups veggie broth, divided
1 cup unsweetened almond milk
½ cup nutritional yeast
¼ cup olive or safflower oil
2 tablespoons lime juice
1 tablespoon Braggs or soy sauce
½ teaspoons salt
1 teaspoon chili powder
½ teaspoon cumin
1 ½ cups diced canned tomatoes
1 jalapeno, seeded and minced
Directions-
In a clean skillet warm the tablespoon of oil of the over a medium heat. Add the shallot and sauté until it looks kinda golden, 3-4 minutes. Add the garlic, potatoes, carrots, and first cup of broth to the pan, stir, then cover. Let that ♥♥♥♥ braise until the potatoes and carrots are soft, about 15 minutes.
When the veggies are soft, let that cool for a sec while you toss the rest of the veggie broth, milk, nutritional yeast, oil, lime juice, braggs, salt, and spices into a blender. Add the softened veggies and all the liquids in the pan to the blender and run that ♥♥♥♥ until the sauce is all creamy, about 30 seconds. Taste and add more spices or lime juice if you think that ♥♥♥♥ is necessary. Stir in the tomatoes and jalapeno, DO NOT BLEND, taste and then serve that ♥♥♥♥ right away as a dip or go ahead and make some nachos.
Toppings: chips, red onion, cilantro, jalapeno slices, salsa, guacamole, our Quinoa Taco Mix (TK3: Fast as F*ck) or 1 ½ cups cooked black beans
[note: if u play, i recommend low contrast mode under settings unless you're in a brightly lit place. also, the achievements are bugged sometimes.]
