This is the perfect vegan burrito! With chili chickpeas and every kind of delicious imaginable–you’re going to love this burrito!
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As a huge fan of burritos and tacos, I thought it was about time for another burrito recipe to appear on the blog. In the form of a vegan chili chickpea burrito!
Living in the desert means that I don’t have a Chipotle down the street when the I-need-a-burrito-now mood hits. And that’s okay! Because I’ve been coming up with some better-than-Chipotle burritos that I don’t think I would have found otherwise.
Like, this one–the chili chickpea burrito. It’s so easy to throw together, it’s great for meal preppers (I’m not really one of those types), and it’s customizable and healthy. I like to put mango salsa on my burrito, along with lettuce and crunchy cabbage–but the toppings aside from the chili chickpeas are completely up to you. I think spanish or steamed white rice would be a great addition, too.
HOW TO MAKE THE VEGAN CHILI CHICKPEA BURRITO
FOR THE CHICKPEAS, YOU’LL NEED:
1 can of chickpeas
Fire roasted tomatoes
Red pepper flakes
You could serve these quick chickpeas over some rice and call it a day. Or you could build a fat burrito filled with chili chickpeas as well as some lettuce, rice, guac, and mango salsa.
If you’re thinking that mango salsa sounds weird, trust me, it’s not. And with the chili chickpeas I think it’s a perfect combination.
You can use any tortillas that you like, or course. I like Food for Life Ezekiel Sprouted Grain Tortillas, you can get them on Amazon.
HELPFUL KITCHEN TOOLS + INGREDIENTS
OTHER @PLANTSDISH RECIPES TO TRY
IF YOU LOVE THIS RECIPE
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Vegan Chili Chickpea Burrito
- 2 tbsp extra virgin olive oil
- 1 15 ounce can garbanzo beans drained and rinsed
- 1 15 ounce can fire roasted tomatoes *don't drain
- 1/2 red onion diced
- 2 garlic cloves minced
- 1 tbsp maple syrup
- 1/4 tsp red pepper flakes
- In a pan over medium heat, add the olive oil, garlic, and diced onion and saute for five minutes.
- Add the canned chickpeas, fire roasted tomatoes, maple syrup, chili powder, and red pepper flakes and simmer over medium heat for 15 minutes or until the liquid from the tomatoes has evaporated.
- Fill your burritos with the chickpeas and suggested fillings below and enjoy.