Hello everyone,

Don’t get me wrong. I love meat. Sausage, ham, bacon, pulled pork – I love to eat many different kinds of animals!

But for some reason, I tend to prefer my burritos vegetarian. Weird, I know. I think the combination of all of the beans and meat tend to sit very heavy in my stomach. I find that removing the meat creates a much lighter and pleasurable burrito experience.

I’ve already posted my recipe for vegetarian burritos, featuring black beans and sweet potatoes. I thought I would try something different this time – chickpeas!

I usually make my Mexican food with ancho and achiote chili powder, two that I have handy in my spice rack. But recently, I picked up some chipotle chili and really wanted to try it out. I decided to use it in my chickpea burritos, and it turned out very nicely!

TIPS:

• Garnish your burritos with anything you like. I used sour cream, sliced avocado, grated cheese, grated carrots, cilantro and of course, my favourite Mexican hot sauce, Valentina’s!
• Once your burrito is wrapped, try quickly crisping it in a hot pan with oil. It’s a nice change!

So if you’ve gotten the meat sweats one too many times and want a change, these very satisfying spicy chickpea burritos will satisfy you – you won’t even miss the meat!

Bon appetit,

Julie

Click here to view printable Word version of recipe:
Chickpea Chipotle Burritos

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Chickpea Chipotle Burritos

INGREDIENTS:

1 onion, diced
1 jalapeno, seeded and minced
3 cloves garlic, minced
5 mushrooms, sliced
1 red pepper, diced
1 can chickpeas, drained and rinsed
1 tomato, diced
½ a zucchini, diced
3 tsp chipotle chili powder
1 tsp salt
Pepper to taste

Garnishes

Sliced avocado, salted
Sour cream
Grated carrots
Grated cheese
Cilantro
Valintina’s hot sauce

DIRECTIONS:

1. Heat a large pan. In oil, sauté onion until tender. Add jalapeno and garlic, sauté for a minute.
2. Add mushrooms, cook for a few minute.
3. Add red pepper, and cook.
4. Add chickpeas, cook for a few minutes.
5. Add chipotle, salt and pepper. Cook for one minute.
6. Add tomatoes, mix well and cook for about 5 minutes.
7. Add a splash of water and mix well. Add zucchini. Sauté until zucchini is done and turn off heat.
8. On a flour tortilla, spread sour cream and sliced avocado. Top with chickpea filling, grated carrots, grated cheese, cilantro and hot sauce. Wrap burrito, closing both ends.
9. Heat a new pan on medium heat. In oil fry both sides of burrito to crisp.