Pistachio Crema Burritos

By Kristi Roeder

Crispy burritos are one of my favorite meals to make. The filling options are endless but this time I went with a pinto bean filling with a pistachio crema filling made from American pistachios and it did not disappoint.

I love pistachios because of their unique flavor and protein profile. Pistachios are a complete protein, which is important for this plant based gal.

Yield

2 large burritos

Ingredients

Filling
1 onion, finely chopped

1 jalapeño, finely chopped

3 cloves garlic, minced

1 can pinto beans

1 tsp chili powder

1 tsp smoked paprika

1/2 tsp salt

Sliced peppers (optional)

Pistachio Crema

1 cup pistachios soaked for 6-24 hours

1 tsp salt

1 cup cilantro

1/4 cup yogurt

Juice from 1 lime

1-2 tbsp water or broth

Tortillas of choice

Instructions

Preheat your oven to 400 degrees.
Heat oil in a skillet over medium heat.
Add onions to the skillet and cook for 5 minutes. Add all other filling ingredients and cook for 10 more minutes. Remove from heat.
Add all Crema ingredients to a blender or processor and blend until smooth. Mix Crema with filling.
Add an even amount of filling to 2 tortillas and roll burrito style on a lined sheet pan. Bake for 20 minutes.
Let cool for 15 minutes before eating and dig in.