This is a favorite vegan recipe in my house. Enjoy!
Burrito Filling: 2 Servings, using 10 inch soft taco shells
2 large avocados, peeled, pitted, and mashed (or diced, depending on preference)
2 tablespoons chopped red, or yellow onion
4 tablespoons of sun-dried tomatoes, chopped
1/3 cup fresh cilantro, chopped
1/2 tsp sea salt
1/2 cup chopped salted cashews
1/2 cup avocado oil
8 teaspoons white vinegar
2 teaspoons balsamic vinegar
1/4 cup raw honey
1 1/3 cup fresh cilantro
1 tablespoon minced garlic
1/3 cup white onion
1/8 teaspoon turmeric
2 tablespoons sugar
2 teaspoons ground black pepper
3 teaspoons cumin
Dipping Sauce: Place cashews in blender and finely grind. Add avocado oil, vinegars, honey, cilantro, garlic, onion, turmeric, sugar, black pepper, and cumin. Blend until texture creates a smooth dipping sauce. Set aside.
*If you have leftover dipping sauce, add 1/8 cup cashew milk to the blender with sauce and combine. This creates a tasty salad dressing to add to your favorite green salad. Refrigerate.
Burritos: Preheat griddle to 350 degrees. In a bowl, mix together avocados, sun dried tomatoes, onion, cilantro, and sea salt. Divide filling evening and place in the center of your tortilla. Pull the bottom half of the burrito over to meet the top half. Pull the tortilla back, forming the avocado filling into a roll. Fold one side in, and then the other side. With both ends folded, tightly roll your tortilla into the perfect burrito. Place burritos on the grill and heat both sides until brown to your liking. Place on plate and add desired sauce. Enjoy!!
- Suggested sides: Spanish rice, refried beans (see my recipe for vegan crockpot refried beans in the recipe folder of this blog), or green salad (with the tangy cilantro sauce.