These burritos are super simple, super tasty and are the perfect thing to serve vegetarian (or vegan) guests after you’ve had a baby. Trust me on that one! I don’t usually use cumin, but after looking up several recipes for chickpea tacos, I noticed that it’s a common theme and since I had some in the spice cabinet, I decided to go ahead and use it. Let’s just say that I’ll be using cumin a lot more in the future!
Makes 4 burritos
1 can chickpeas, drained
1 tsp. cumin
1/2 tsp. Cajun seasoning
salt to taste
2 Tblsp. oil
2 tomatoes, diced
1/2 head of lettuce, chopped or shredded
4 8″ flour tortillas
Heat the oil in a frying pan and add the drained chickpeas. Cook for 2 minutes or so and sprinkle the spices over them. Stir and cook over medium heat for 5 minutes or until the spices begin to blacken. Remove from the heat.
Use a fork or wooden spoon to mash the chickpeas a little. You don’t want a puree, just mash enough to keep them from rolling out of the burrito . . . they like to escape!
Lay out your tortillas and add lettuce down the middle of each. Divide the tomato chunks between the four tortillas and then do the same with the chickpea mixture. Roll and serve. Delicious!
Hint: You could also add some sour cream in these if you aren’t vegan, it would add a nice tang and some moisture.Print or share this recipe using the icons above!