Chickpea Burrito 🌯

Name: Chickpea Burrito 🌯
Total time: 1800 s
Yield: 3 servings
Cuisine: American
Ingredients: 3 big tortilla; 3/4 cups cooked brown basmati rice; 3/4 cup chickpeas; 1/4 cup green and rep peppers, finely minced and cooked; 1/3 cup mild salsa; 3 slices cheese or 1/3 cup of shredded cheese (I used Muenster); Lettuce to top it off; 1/4 tsps of asafetida (hing)

Veggie K @VeggieK

This burrito turned out better than I expected. It’s a special recipe that everyone loved, including those that feel skeptical about brown rice or vegetables. 🥕🫑🌯

Note: best way to reheat is to wrap it in a paper towel. The moisture from the paper towel will help warm the burrito evenly. Flip it half way.

This burrito turned out better than I expected. It’s a special recipe that everyone loved, including those that feel skeptical about brown rice or vegetables. 🥕🫑🌯

Note: best way to reheat is to wrap it in a paper towel. The moisture from the paper towel will help warm the burrito evenly. Flip it half way.

Veggie K @VeggieK

This burrito turned out better than I expected. It’s a special recipe that everyone loved, including those that feel skeptical about brown rice or vegetables. 🥕🫑🌯

Note: best way to reheat is to wrap it in a paper towel. The moisture from the paper towel will help warm the burrito evenly. Flip it half way.

This burrito turned out better than I expected. It’s a special recipe that everyone loved, including those that feel skeptical about brown rice or vegetables. 🥕🫑🌯

Note: best way to reheat is to wrap it in a paper towel. The moisture from the paper towel will help warm the burrito evenly. Flip it half way.

Saved

Ingredients

30 minutes

3 servings

3big tortilla
3/4 cupscooked brown basmati rice
3/4 cupchickpeas
1/4 cupgreen and rep peppers, finely minced and cooked
1/3 cupmild salsa
3 slicescheese or 1/3 cup of shredded cheese (I used Muenster)
Lettuce to top it off
1/4tsps of asafetida (hing)

Saved

Steps

30 minutes

1

Assemble all ingredients— cook rice and prepare peppers.
2

Once peppers are almost cooked (7-8 minutes) add the chickpeas and add hing. Mix well and cook for 3-5minutes. Set aside.
3

Now, it’s time to assemble the burrito. Start by placing the tortilla in a cutting board or large flat plate.
4

Add 1/4 cup of brown rice in the center of the tortilla. Then add 1/4 cup of the peppers and chickpeas mix along with your desired amount of lettuce.
5

Finally, top it off with 2 tablespoons of mild salsa and a slice of cheese.
6

To wrap the burrito, move the ingredients to the bottom side of the tortilla and, folding in the sides, start to roll the tortilla forward making sure the filling stays neatly tuck inside the wrap. Before doing the final roll, use a spoon to push any excess filling inside the burrito. Rest it on the board smooth side up.
7

Put a pan over medium-low heat to warm up. Smear some butter at the bottom of the pan and add the burrito, smooth side up. Use a small cover or weight to push down on the burrito.
8

Toast it for 1-2 minutes in each side, until crispy golden. Repeat steps 6-7 (3x)
9

Serve warm with a side of mild salsa or your favorite sauce.