All-The-Onions Burritos with Corn, Black Beans, Greens, Oven-Roasted Cherry Tomatoes and Cheesy Cashew-Lemon Cream

All-The-Onions Burritos with Corn, Black Beans, Greens, Oven-Roasted Cherry Tomatoes and Cheesy Cashew-Lemon Cream

Makes enough filling for 4-ish+ burritos, and enough cream for a lot of things

I came up with this recipe when I found myself with an abundance of onions I hadn't used from my Imperfect Produce boxes, and short on time. I had never built a meal on onions, but aside from the waterfall of tears from my overly sensitive little eyes as I chopped them, this recipe was so easy to make and turned out amazing.

The lemon cream idea was a whim, since I also had a bunch of Imperfect Produce lemons, and wanted to drizzle some cashew cream on these burritos because creamy things are good. And I have to say, it is BOMB. It’s one of the tastiest things I’ve ever made. I will now be putting it on or in everything from pasta and pizza to soups and Buddha bowls. You’re welcome.

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5 small onions (or however many onions you want to use up)

1 14 oz can of corn, drained and rinsed

1 14 oz can of black beans, drained and rinsed

1 14 oz can fire roasted diced tomatoes

1 bunch of collards, kale, chard, or 4 cups of spinach, depending on what greens you prefer or have lying around

2 pints cherry tomatoes

2 tbsp tomato paste

1-2 tbsp smoked paprika (depending on how big a fan you are of smoked paprika)

2 tsp garlic powder

1 tbs dried parsley

Salt + pepper to taste

For the cream:

1 cup raw cashews, soaked overnight or in boiling water for 10 minutes

1 cup unsweetened almond milk

Juice and zest of 2 small lemons

2 tbsp nutritional yeast

2 tsp garlic powder

2 tsp onion powder

1 tbsp miso paste

Salt to taste (go light on this because miso is salty; you can always add more)

Tortillas, for serving

Vegan cheese shreds if desired

Avocado slices, for serving

1.     Preheat the oven to 400 degrees F and line a baking sheet.

2.     Make the cashew cream: add all ingredients to a high-speed blender and blend until smooth and creamy, about 3-5 minutes. Transfer to a storage container and put in the fridge to firm up until you’re ready to use it.

3.      Rinse the tomatoes, toss with a little bit of oil, salt, and pepper and lay on a single layer on the tray. I left the tomatoes whole, but you can cut them in half if you want. Roast the tomatoes for ~25 minutes or until blistered and smushed.

4.     Chop all of the onions. Just surrender to the pain. It will be worth it.

5.     Add a splash of water or oil to a large pot over medium heat. Add the onions. Let them sweat without stirring. When they start to stick to the pan, deglaze by adding another splash of water and stirring a little, scraping the brown bits from the bottom. Let the onions alone again, and repeat this process until you lose patience. The more you let them cook, the more caramelized they’ll become, but who has time for full caramelization.

6.     When you’re satisfied with the onions, add all of the other ingredients. Stir, helping the greens to wilt and incorporating everything in a big yummy stew. Add the spices, stir, and let the pot simmer on low for ~10-15 minutes, stirring occasionally.

7.     Now your tomatoes should be roasted and your pot of goodness should be done, so it’s time to assemble. Warm the tortillas by microwaving for 30 seconds. Sprinkle with vegan cheese, if using. Pile on a ridiculous amount of your bean/corn/onion/greens filling, roasted tomatoes, avocado slices (if using), and drizzle with the cashew cream. Or drown it in the stuff. No judgment.

8.     Ugly-eat this delicious monstrosity. Make sure you have napkins handy.

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Happy burrito night, friends! If you make this recipe and take a photo, tag me on Instagram at @thethirdsunday! I would be so psyched to see it.