I’m sure you’ve heard of Thug Kitchen right? I mean, the home of hilarity such as:
Anyways, shockingly to me it turns out it’s actually a food blog as well as site of such helpful dick-cancer avoiding tips. So I gave it’s RCB Burrito recipe a try, and holy mother of fuck. Let me tell you, I haven’t liked anything I’ve made in 3 months and as soon as I popped this in the oven I was in ecstasy. Then I ate it and I can report with absolute certainty that I “grubbed like a fucking champ”. You can click the link for the original recipe, but I changed mine a bit to adjust for things like not liking quite so many chickpeas, cauliflower instead of brocolli, spices, and more burrito (I nearly doubled the original recipe).
THUG KITCHEN BURRITO
(makes about 8-10 burritos)
1.5 cups of cooked chickpeas (1-15 ounce cans, drained)
1.5 large yellow onions
2 red or yellow bell peppers
1 large crown of cauliflower
6-8 cloves of garlic
1/3 c. olive oil
1/4 c. Tamari (or other soy sauce-like thing)
1 tbsp. chili powder
2.5 teaspoon ground cumin
2.5 teaspoon smoked paprika
1 teaspoon ground coriander (or more cumin)
Heavy pinch black pepper and cayenne pepper to taste
Other Fillings (optional):
sour cream + salsa + sriracha to taste
whole wheat + corn tortillas (your preference)
Heat the oven to 430 degrees. Chop up the onion, bell pepper, and cauliflower to about thumbnail size or a little larger. Finely chop garlic, but save it for later. Place all the chopped up veggies in a large bowl with the cooked chickpeas. Mix the spice blend all together (I whisked mine together), and pour over the veggies then mix until everything is coated.
Put all of that on two large rimmed baking sheets (you could possibly fit it on one, but I liked giving the veggies room to roast properly) greased with coconut oil if you have it and bake for 20 minutes. Then take it out, add garlic, mix and put it back in for another 15-20 minutes, keep a close eye at the end so you don’t end up with charred, rock hard chickpeas, everything else is meant to burn a bit. Squeeze the juice of a lime and a half over the pan and stir the roasted chickpeas and veggies. Squeeze the remaining half of lime with a pinch of salt over your sliced avocado right before constructing your burrito. Heat up tortillas lightly in the residual oven heat, then throw burrito together. Grub like a champ.