Chickpea Chimi

As with most things, my intentions started out good. I went for an easy four mile run, ate a healthy lunch, and then went downstairs to do some work--only to encounter technology problems. Which, I guess, is just as well since the run kind of made me tired anyway. So, I laid down for a nap instead and slept with the cats for an hour (speaking of, have you seen our newest member?). I woke up renewed and decided that burritos sounded like a good idea for dinner. Perhaps even ones that make use of chopped up cauliflower instead of rice. The cauliflower worked wonderfully. I felt good about making healthy choices. I tasted the burrito filling...and decided it would make an even better chimichanga. Sigh.
Chickpea Chimi's
1 tbsp. oil
1/2 onion, diced
1 red bell pepper, diced
1/2 head cauliflower, obliterated by the food processor (it should be in little chunks)
1 can chickpeas, rinsed and drained
1-2 cups 505 green chili sauce
1 can diced roasted green chilis
1 1/2 tsp. cumin (fresh ground if possible)
1/2 tsp. garlic powder
2-3 tbsp. fresh cilantro, chopped
1/4 cup shredded vegan cheddar
4 flour tortillas
Oil for deep frying

Saute onions in oil until they begin to become soft. Add bell pepper and continue sauteing until cooked. Add cauliflower and a couple of tablespoons of water. When cauliflower begins to soften, add 505, chilis, cumin, and garlic powder. Let cook until most of the liquid is gone. Stir in chickpeas and shredded cheese. Heat through. Remove from heat and mix in cilantro. Roll in flour tortillas and deep fry (you could also eat this as a burrito but it really is better as a chimi). Top as you like. Enjoy.*

*I can't help but feel that this recipe is missing something. I liked it but it was slightly bland to me (which is why I added the cheddar which I don't like all that much). If you have any ideas, I'd be happy to hear them...

Soundtrack: Momofuku by Elvis Costello and the Imposters