Roasted Portabella and Chickpea Burritos

Ingredients

The filling

• 1 14-ounce can chickpeas
• 3 tablespoons olive oil
• 2 teaspoons olive oil
• 1 teaspoon chili powder
• 2 teaspoons ground cumin
• ¾ teaspoon kosher salt
• 4 medium-sized portabella mushrooms
• 1 ½ tablespoons balsamic vinegar
• 1 cup chopped yellow onion
• 5 cloves garlic
• 1 large head cauliflower
• ¼ cup chopped cilantro leaves
• 4-6 medium tortillas

Chimichurri sauce

• 2 cups fresh Italian parsley leaves
• 5 cloves garlic
• 3 tablespoons yellow onion
• 2 tablespoons lime juice
• 1 tablespoon white wine vinegar
• ½ cup olive oil
• ¼ teaspoon kosher salt
• ⅛ teaspoon ground black pepper

Instructions

Nutrition Facts (estimated)