Burritos Delisiosos

When I used to think of the word vegan I used to think of eating grass or lots of salad haha. I just couldn't imagine ever wanting to eat vegan food none-the-less cooking vegan meals. But early this year I decided to start thinking about the things I am putting in my body. And in return we have ventured into that world we thought we never would...veganism. I don't think we will ever stop eating meat, but it has been nice to eat a lot of vegan food in recent months; it has been an adventure. Anthony's brother and his wife are both vegan so it has been great to connect on that level. So here is to the first vegan meal I have ever cooked, and cheers to many more in our future!

Burritos Mojados

For the filling:

1 table spoon olive oil

3/4 cup chopped onions

1 teaspoon minced garlic

1 1/4 teaspoon ground cumin

1 teaspoon chili powder

2 cups of pinto beans, mashed

2 cups of cooked quiona (if you need recipe for this I will add it below)

1 jalapeno, deseeded and minced

For mole sauce:

2 cups tomato puree

2 teaspoons chili powder

2 teaspoons of cocoa powder

1 1/2 teaspoons ground cumin

1 teaspoon salt

1/2 teaspoon of minced garlic

1/2 teaspoon dried oregano

For Chipotle Lime Sauce:

1 cup of raw cashews, soaked for 3 hours and drained

3/4 cup plain almond milk

3 table spoons of freash lime juice

2 table spoons of minced onions

1 1/2 teaspoons of apple cider vinegar

1/2 teaspoon of paprika

3/4 teaspoon of salt

1/2 teaspoon of miced garlic

1/8 teaspoon chipotle powder

To assemble:

6  12-inch tortillas (your favorite...we used coconut flour ones just make sure they are vegan)

1 1/2 cups shredded lettuce

2 avocados, sliced

1 cup diced tomatoes

1/4 cup chopped fresh cilantro

1/2 cup of chopped scallions

1. For filling, in large skillet over medium heat, saute onions in olive oil for about 5 minutes. Add garlic, cumin, and chili powder, and cook for about 2 minutes. Stir in beans, quinoa, jalapenos and salt. Turn off heat and keep covered.
2. For the mole sauce, in a saucepan , whisk together all ingredients, then heat on low for 5 minutes and set aside.
3. For the chipotle lime 'cheese' sauce, in a high speed blender (I used a magic bullet), combine all ingredients and blend for 2 to 3 minutesuntil it is smooth.
4. To assemble, fill tortilla with 1/2 cup of filling, 1/4 cup of shredded lettuce and 3 to 4 slices of avocado. Fold ends and roll to wrap and place them with their seam down. Pour 1/2 cup mole sauce and 3 table spoons of the 'cheese' sauce on top. Add all the topping you wish :)