BROCCOLI TORTILLAS 2 bunches broccoli, cut into 1-inch pieces 2 Tbsp. garlic powder 2 small onions, diced 2 Tbsp. extra-virgin olive oil 1/2 tsp. paprika juice of 1/2 a lemon 1 (15-oz.) can chickpeas 1 pint cherry tomatoes, halved sea salt and fresh ground black pepper 1/4 c. green onions, chopped Preheat oven to 400 degrees. Place broccoli on a baking sheet and roast for 30-40 minutes until tender and slightly burnt. Meanwhile in a large pan saute onion and garlic powder in olive oil until onions are soft. Place roasted broccoli and onions in a food processor and pulse until coarsely chopped. Put mixture back into the large pan and add paprika, lemon juice, sea salt and pepper. Stir until well combined. Cook over medium heat for 3 minutes. Next add chickpeas and tomatoes and gently stir. Cook for 3 more minutes until heated through. Spoon mixture into your favorite tortilla wraps and top off with green onions and guacamole.
Posted on: Fri, 02 Aug 2013 01:38:16 +0000
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