Avocado Cashew Burritos
Over Thanksgiving, the Omnivore and I happened across a simply awesome bookstore. It sold used books only. And it was filled from baseboard to crown moulding with books. It was also infested with cats. And I love cat infestations (but not in that sad, hoarder way, of course). I especially loved this guy, who I swear was grinning like the Cheshire Cat.
Smiley Guy was in the psychology section.
But I was more interested in the cookbook section (naturally), which was guarded by a much less-smiley-cat:
She was casting some downright angry glances. The Omnivore tried to get on her good side, a risky move, I know.
The young girl in the background is obviously itching to see a fight. Luckily, I was able to snatch up a delicious vegetarian cookbook, The Enchanted Broccoli Forest, and this was the first recipe we tried from that book.
I made this recipe into burritos, but it is originally written as an enchilada recipe. If that’s what you are looking for, check it out here.
Otherwise, stick with me here for a delicious handheld lunch or dinner.
Avocado Cashew Burritos (serves 4)
2 Hass avocadoes
1 lime, juice of
4 green onions, minced
1/4 cup parsley, chopped finely
1/4 cup cilantro, chopped finely
3/4 cup cashews, toasted
1/2 cup sour cream or yogurt
1 garlic clove, minced (optional)
Combine! Eat! In a wrap!
Total Fat 25.3 g
Saturated Fat 4.2 g
Polyunsaturated Fat 3.6 g
Monounsaturated Fat 15.5 g
Cholesterol 0.8 mg
Sodium 34.0 mg
Potassium 702.1 mg
Total Carbohydrate 19.2 g
Dietary Fiber 7.1 g
Sugars 4.0 g
Protein 7.5 g