Chickpea Burrito 🌯 Recipe by Veggie K
Chickpea Burrito 🌯 Cooking Instructions 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. 1 Assemble all ingredients— cook rice and prepare peppers. 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. 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. 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. 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. 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. 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. 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) 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. 9 Serve warm with a side of mild salsa or your favorite sauce. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Rice with Beans Seared Pork in a cast iron skillet/ The belly buster Thai Chilled Dessert Soup High Protein Lardon Fried Rice Chipotle salsa Epcot Rice with Beans Seared Pork in a cast iron skillet/ The belly buster Thai Chilled Dessert Soup High Protein Lardon Fried Rice Chipotle salsa Epcot Authentic tasty Kerala style pakka vada Our Saturday night honey black pepper ribs Scratch Streusel'd Peach Rhubarb Cobbler Cauliflower and Chicken Curry: Rava Upma/Uppumav (Kerala Style) Chipotle salsa Epcot Lemon Buttercream Tomato Macaroni Boiled egg sandwich with French fries Dragon fruit And Watermelon Lassi Authentic tasty Kerala style pakka vada Our Saturday night honey black pepper ribs Scratch Streusel'd Peach Rhubarb Cobbler Cauliflower and Chicken Curry: Rava Upma/Uppumav (Kerala Style) Chipotle salsa Epcot Lemon Buttercream Tomato Macaroni Boiled egg sandwich with French fries Dragon fruit And Watermelon Lassi