(courtesy of Randy Brown, CPA at AT&T and local foodie. Serves 4)
1 small head of cauliflower, cut into bite-sized florets
1 large sweet potato, cut into ½-inch cubes
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon kosher salt
Juice of 1 lime
1, 14-ounce can black beans, drained and rinsed
4 flour or low-carb tortillas
For Chipotle Lime Cashew Crema
¼ cup roasted, unsalted cashews
1 chipotle pepper (from can, in adobo sauce) OR 2 teaspoons adobo sauce
1 clove garlic
½ teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon ground cumin
¼ teaspoon kosher salt
½ cup water
Juice of 1 lime
Toppings
Tri-color heirloom cherry tomatoes
Avocado
Cilantro
Lime wedges
Preheat oven to 425 degrees F. Line a large baking sheet with foil and set aside. Place cauliflower florets and diced sweet potato in a large bowl. Drizzle with olive oil and season with chili powder, cumin, paprika, garlic powder, oregano, and salt. Squeeze lime juice over the top. Toss to combine. Transfer vegetables to baking dish in a single layer. Do not crowd. Then roast for 25 minutes, giving the baking sheet a good shake about halfway through. Add black beans to sheet pan, season with pinch of salt, and place pan back in the oven for 5 minutes. Remove pan and set aside.
As vegetables roast, prepare for chimichanga assembly. Put Chipotle Lime Cashew Crema ingredients in food processor or blender. Add water slowly until desired consistency is reached. Blend to combine. Transfer to bowl and set aside.
Wrap ¼ of the vegetable mixture into a tortilla, forming a burrito. Preheat air fryer to 400 degrees F. Spray all sides of the chimichanga with cooking spray. Place in air fryer, seam-side down, and cook 7 to 8 minutes, flipping halfway through. Put chimichanga on a plate, spoon ¼ of Chipotle Lime Cashew Crema over chimichanga, then garnish with tomatoes, sliced avocado, cilantro leaves, and a lime wedge.
