{"id":13309,"date":"2021-11-22T11:55:31","date_gmt":"2021-11-22T11:55:31","guid":{"rendered":"https:\/\/aqtn.ca\/questions\/?p=13309"},"modified":"2023-07-18T06:41:17","modified_gmt":"2023-07-18T06:41:17","slug":"burritos-with-roasted-pepper-salad-and-chickpeas","status":"publish","type":"post","link":"https:\/\/quebecnaturopath.com\/articles\/burritos-with-roasted-pepper-salad-and-chickpeas\/","title":{"rendered":"Burritos avec salade de poivrons grill\u00e9s et pois chiches"},"content":{"rendered":"

ENGLISH BELOW<\/em><\/strong><\/p>\n

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Burritos avec salade de poivrons grill\u00e9s et pois chiches<\/strong><\/span><\/h2>\n
    \n
  • Temps de pr\u00e9paration : environ 30 minutes<\/li>\n
  • Pour 4 personnes<\/li>\n<\/ul>\n

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    Salade de poivrons grill\u00e9s :<\/strong><\/p>\n

      \n
    • 4 poivrons rouges de taille moyenne<\/li>\n
    • 1 tasse de champignons marin\u00e9s, tranch\u00e9s et \u00e9goutt\u00e9s<\/li>\n
    • 1\/2 bo\u00eete de ma\u00efs sucr\u00e9 (12 onces), \u00e9goutt\u00e9 et rinc\u00e9<\/li>\n
    • 2 gousses d’ail, \u00e9minc\u00e9es<\/li>\n
    • Sel marin et poivre noir moulu, au go\u00fbt<\/li>\n
    • 1 cuill\u00e8re \u00e0 caf\u00e9 de paprika en poudre<\/li>\n
    • 1 cuill\u00e8re \u00e0 soupe de vinaigre de cidre de pomme<\/li>\n
    • 1\/4 tasse de salsa, faite maison ou achet\u00e9e dans le commerce<\/li>\n
    • 1\/2 tasse de mayonnaise v\u00e9g\u00e9talienne<\/li>\n
    • 1 cuill\u00e8re \u00e0 soupe de moutarde moulue sur pierre<\/li>\n<\/ul>\n

      Burritos :<\/strong><\/p>\n

        \n
      • 4 tortillas de farine moyennes (6 pouces)<\/li>\n
      • 1\/2 tasse de pois chiches bouillis ou en conserve, \u00e9goutt\u00e9s<\/li>\n
      • 1 oignon de petite taille, hach\u00e9<\/li>\n
      • 1\/2 cuill\u00e8re \u00e0 caf\u00e9 de cumin<\/li>\n
      • 1 cuill\u00e8re \u00e0 soupe de feuilles de persil frais, hach\u00e9es<\/li>\n<\/ul>\n

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        \n[su_box title=\u00a0\u00bbMode d’emploi\u00a0\u00bb style=\u00a0\u00bbbubbles\u00a0\u00bb box_color=\u00a0\u00bb#3b5da4″ title_color=\u00a0\u00bb#ffffff\u00a0\u00bb radius=\u00a0\u00bb5″]<\/p>\n

        Nettoyez les poivrons et s\u00e9chez-les en les tapotant avec du papier absorbant. Allumez votre br\u00fbleur \u00e0 gaz \u00e0 feu vif ; posez le poivron directement sur la flamme.<\/p>\n

        Au fur et \u00e0 mesure que la peau noircit, faites tourner le poivron de mani\u00e8re \u00e0 cuire tous les c\u00f4t\u00e9s (ce processus prendra environ 10 minutes), ou jusqu’\u00e0 ce que la peau devienne noire et que les poivrons soient mous et s’affaissent.<\/p>\n

        Ensuite, faites cuire les poivrons \u00e0 la vapeur : placez-les dans un bol et couvrez-les herm\u00e9tiquement. Faites cuire vos poivrons \u00e0 la vapeur durant 15 minutes. Retirez la peau carbonis\u00e9e, jetez les graines et les tiges.<\/p>\n

        Coupez les poivrons r\u00f4tis en lamelles, et placez-les dans un bol de taille moyenne. Ensuite, combinez-les avec les champignons, le ma\u00efs, l’ail, le sel, le poivre noir, le paprika, le vinaigre, la salsa, la mayonnaise et la moutarde.<\/p>\n

        Remuez d\u00e9licatement pour combiner le tout.<\/p>\n

        Posez une tortilla \u00e0 plat sur une assiette. Ajoutez un peu de salade de poivrons au centre de la tortilla. Placez ensuite une partie des pois chiches et de l’oignon sur le dessus. Saupoudrez de cumin et de persil frais.<\/p>\n

        Repliez les c\u00f4t\u00e9s et enroulez chaque burrito ; vous pouvez les envelopper dans du papier d’aluminium, si vous le souhaitez. Ensuite, coupez chaque burrito en deux avec un couteau bien aiguis\u00e9. D\u00e9vorez !<\/strong><\/p>\n

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        \n[su_box title=\u00a0\u00bbNote du chef\u00a0\u00bb style=\u00a0\u00bbbubbles\u00a0\u00bb box_color=\u00a0\u00bb#3b5da4″ title_color=\u00a0\u00bb#ffffff\u00a0\u00bb radius=\u00a0\u00bb5″]<\/p>\n

        Vous pouvez faire r\u00f4tir les poivrons sur le gril ouvert. Laissez-les r\u00f4tir durant environ 20 minutes, en les retournant toutes les quelques minutes. Veillez \u00e0 porter un gant de protection pour le four.<\/p>\n

        Vous pouvez \u00e9galement faire griller les poivrons pendant environ 25 minutes, en les retournant toutes les 5 minutes.<\/p>\n

        Si vous avez un plus grand nombre de poivrons, vous pouvez les faire cuire dans un four pr\u00e9chauff\u00e9 \u00e0 400 \u00b0F durant environ 40 minutes, en les retournant \u00e0 la moiti\u00e9 du temps de cuisson. La peau doit \u00eatre carbonis\u00e9e et souple.<\/p>\n

        Ensuite, vous pouvez \u00e9galement utiliser une torche brul\u00e9e pour carboniser les poivrons, mais cela prendra plus de temps que d’habitude.<\/p>\n

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        355 g = 1 portion<\/strong>
        \nCalories : 353
        \nTotal des glucides : 51,1 g
        \nProt\u00e9ines : 10,4 g
        \nTotal des lipides : 13,3 g
        \nSucre : 12,3 g
        \nFibres : 7,5 g<\/p>\n

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        ENGLISH : Burritos with Roasted Pepper Salad and Chickpeas<\/strong><\/span><\/h2>\n
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        • Ready in about 30 minutes. <\/em><\/li>\n
        • Serves 4. <\/em><\/li>\n<\/ul>\n

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          Roasted Pepper Salad:<\/strong><\/p>\n

            \n
          • 4 medium-sized red bell peppers<\/li>\n
          • 1 cup marinated mushrooms, sliced and drained<\/li>\n
          • 1\/2 (12-ounce) can sweet corn, drained and rinsed<\/li>\n
          • 2 garlic cloves, minced<\/li>\n
          • Sea salt and ground black pepper, to taste<\/li>\n
          • 1 teaspoon paprika powder<\/li>\n
          • 1 tablespoon apple cider vinegar<\/li>\n
          • 1\/4 cup salsa, homemade or store-bought<\/li>\n
          • 1\/2 cup vegan mayonnaise<\/li>\n
          • 1 tablespoon stone-ground mustard<\/li>\n<\/ul>\n

            Burritos:<\/strong><\/p>\n

              \n
            • 4 (6-inch) medium flour tortillas<\/li>\n
            • 1\/2 cup boiled or canned chickpeas, drained<\/li>\n
            • 1 small-sized onion, chopped<\/li>\n
            • 1\/2 teaspoon cumin<\/li>\n
            • 1 tablespoon fresh parsley leaves, chopped<\/li>\n<\/ul>\n

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              Clean bell peppers and pat them dry using paper towels. Turn your gas burner on high heat; now, lay the pepper directly on the flame.<\/p>\n

              As the skin blackens, rotate the pepper around so that you cook all sides. This process will take about 10 minutes or until the skin becomes black and the peppers are soft and collapsing.<\/p>\n

              Then, steam the peppers: place them in a bowl and cover tightly. Steam your peppers for 15 minutes. Strip off the charred skin and discard the seeds and stems.<\/p>\n

              Slice roasted peppers into strips and place them in a medium bowl. Next, combine them with the mushrooms, corn, garlic, salt, black pepper, paprika, vinegar, salsa, mayonnaise, and mustard.<\/p>\n

              Gently stir to combine.<\/p>\n

              Lay a tortilla down flat on a plate. Add some pepper salad to the center of the tortilla. Then place some of the chickpeas and onion on top. Sprinkle some cumin and fresh parsley on top.<\/p>\n

              Fold in the sides and then roll the burrito up; you can wrap it in aluminum foil, if desired. Afterwards, cut each burrito into halves with a sharp knife. Devour!<\/strong><\/p>\n

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              You can roast the peppers on the open grill. Let them roast for approximately 20 minutes, turning them every few minutes. Just make sure to wear a protective oven mitt.<\/p>\n

              You can also broil bell peppers for approximately 25 minutes, flipping them over every 5 minutes.<\/p>\n

              If you have a larger number of peppers, you can bake them in the preheated oven at 400 degrees F for about 40 minutes, flipping them over halfway through the cooking time. The skin should be charred and soft.<\/p>\n

              Afterwards, you can also use a brule\u00e9 torch to char the peppers, but it will take more time than usual.<\/p>\n

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              Amount per 355 g = 1 serving<\/strong><\/p>\n

              Calories 353
              \nTotal Carbohydrates 51.1g
              \nProtein 10.4g
              \nTotal Fat 13.3g
              \nSugars 12.3g
              \nFiber 7.5g
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              ENGLISH BELOW [su_row] [su_column size=\u00a0\u00bb1\/2″ center=\u00a0\u00bbno\u00a0\u00bb class=\u00a0\u00bb\u00a0\u00bb] Burritos avec salade de poivrons grill\u00e9s et pois chiches Temps de pr\u00e9paration : environ 30 minutes Pour 4 personnes [\/su_column] [su_column size=\u00a0\u00bb1\/2″ center=\u00a0\u00bbno\u00a0\u00bb class=\u00a0\u00bb\u00a0\u00bb] [\/su_column] [\/su_row] [su_row] [su_column size=\u00a0\u00bb1\/2″ center=\u00a0\u00bbno\u00a0\u00bb class=\u00a0\u00bb\u00a0\u00bb] [su_box title=\u00a0\u00bbIngr\u00e9dients\u00a0\u00bb style=\u00a0\u00bbbubbles\u00a0\u00bb box_color=\u00a0\u00bb#3b5da4″ title_color=\u00a0\u00bb#ffffff\u00a0\u00bb radius=\u00a0\u00bb5″] Salade de poivrons grill\u00e9s : 4 poivrons rouges de taille moyenne […]<\/p>\n","protected":false},"author":3,"featured_media":13544,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"pagelayer_contact_templates":[],"_pagelayer_content":"","_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[55,151,154],"tags":[149,150],"class_list":["post-13309","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-naturopathy","category-recipes","category-super-power-foods","tag-burritos-avec-salade-de-poivrons-grilles-et-pois-chiches","tag-burritos-with-roasted-pepper-salad-and-chickpeas"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t