Vegan Chickpea Burritos Recipe
These vegan chickpea burritos are a wonderful alternative to refried beans!
I love refried beans as much as the next person. They’re delicious, after all. But every once in a while, I like to mix things up to keep variety in my eating plan. So when it came time for burrito night, I opted for chickpeas instead.
- They have a great nutritional value with tons of nutrients.
- The fiber really fills you up.
- They contain more of the essential 9 amino acids then other beans.
- Low on the glycemic index.
- May help stabilize blood sugar.
- They aren’t expensive!
You may be wondering why I added cauliflower to this.
- It gave the beans some textural structure so they didn’t turn into complete mush. Hummus, anyone? (Just don’t overcook the cauliflower!)
- It snuck in more veggies without my kid even realizing it.
- With cauliflower added, the finial mixture had way more fiber and antioxidants.
So if burrito night is in your near future, give these a try and see if you enjoy it as much as I did. It’s tasty!!
YOU MIGHT ALSO ENJOY THIS VEGAN RECIPE:
VEGAN CHICKPEA BURRITOS RECIPE:
A delicious, alternative lentil burrito filling, this filling is tasty and satisfying!
- 4 cups cooked chickpeas
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tbsp. ground cumin
- 1 tbsp. chili powder
- vegetable broth as needed
- 12 oz. riced cauliflower (I purchased a 12 oz. bag of frozen and thawed it.)
In a large skillet, combine all the ingredients (minus the broth) and mash the beans to a course consistency with a potato masher.
Turn on the heat under the pan and add a small amount of vegetable broth.
Stir, adding broth as needed to keep the beans from burning, until the beans are warmed through.
Spoon the mixture onto a tortilla and add whatever other fillings/topping you want for your burrito, then wrap and serve.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible. Data is only for the filling and does not include the tortilla or other additions for your burrito.