Garbanzo Bean And Veggie Burritos Recipes
ALEX'S VEGGIE-PACKED BURRITOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- For the veggies: Preheat the oven to 450 degrees F. Line a sheet pan with parchment paper.
- Add the cauliflower, green and yellow bell peppers, red onion and garbanzo beans to the prepared sheet pan. Drizzle with the olive oil. Mix together the chili powder, cumin, paprika, salt, pepper, turmeric and cinnamon in a small bowl. Sprinkle over the vegetables and toss to fully coat.
- Roast until the vegetables are deep in color and tender, 15 to 17 minutes.
- For the burritos: To build, lay out one of the tortillas. Spread 2 tablespoons of the hummus onto the burrito. Top with 3 tablespoons of the rice. Add 1/2 cup of the roasted vegetables. Drizzle over 1 tablespoon of tzatziki. Add 1/2 cup of the kale and hot sauce to taste if using. Fold the edges and roll tightly. Wrap in foil until ready to eat; repeat with the remaining tortillas and toppings.
GARBANZO BEAN BURRITOS
This experiment turned out better than expected. I used a pre-packaged spice mix, but you can use your own mexican spice mix if you like. I used corn and tomato for my veggies, but feel free to experiment with what you would normally put on a taco or burrito.
Provided by joanne.smolka
Categories Beans
Time 25m
Yield 6 medium burritos
Number Of Ingredients 6
Steps:
- Cook rice according to instructions, or use leftover rice.
- Dice the onion, and cook in a bit of olive oil for about 5 minutes, until it becomes clear.
- Add the can of chickpeas (including the water). When the liquid starts bubbling, add the spice mix. Cook for about 10 minutes, or when liquid starts to become thick.
- Mix the cheese, rice, and beans together, put some on a tortilla, including your vegetables, wrap it up and eat it with sour cream. Yum!
Nutrition Facts : Calories 125, Fat 2.9, SaturatedFat 1.5, Cholesterol 6, Sodium 205.4, Carbohydrate 20.2, Fiber 2.2, Sugar 1, Protein 4.8
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