• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
  • Services
  • For Bloggers

Shutter and Mint logo

March 6, 2020

Vegan Chili Chickpea Burritos

  •  
  •  
  • 2
  •  
  •  
  •  
  •  
  •  
    2
    Shares

This is the perfect vegan burrito! With chili chickpeas and every kind of delicious imaginable–you’re going to love this burrito!

Jump to Recipe Print Recipe
The perfect on-the-go chickpea burrito.

*This post contains affiliate links. This means that if you click a link and make a purchase, I’ll make a commission. This doesn’t come at any extra cost to you and I provide it for convenience. Thank you for supporting this site!

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.

Chickpea burrito in an Ezekiel wrap with mango salsa and cilantro.

HOW TO MAKE THE VEGAN CHILI CHICKPEA BURRITO

FOR THE CHICKPEAS, YOU’LL NEED:

1 can of chickpeas
Fire roasted tomatoes
Red onion
Garlic 
Chili powder
Red pepper flakes
Maple syrup

SERVING SUGGESTIONS

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.

A really awesome vegan burrito option full of protein.

HELPFUL KITCHEN TOOLS + INGREDIENTS

Food for Life Sprouted Grain Tortillas
Chickpeas

A protein-packed plant-based burrito with mango salsa.

OTHER @PLANTSDISH RECIPES TO TRY

MANGO SALSA
GRILLABLE BUFFALO CHICKPEA BURGER
SRIRACHA MAPLE CAULIFLOWER TACOS
RESTAURANT STYLE BLENDER SALSA

A slightly spicy mango salsa burrito with chickpeas and ready to go.

IF YOU LOVE THIS RECIPE

Please let me know your thoughts in the comments and give this recipe a star rating and feedback. Also, please follow me on IG @plantsdish and tag your creation #plantsdish. For more plant-forward content, follow me on Pinterest!

A simple, under 30 minutes vegan burrito made with chickpeas and mango salsa.

Vegan Chili Chickpea Burrito

Lauren
You're going to love this easy, under 30-minute meal! This chili chickpea burrito is delicious, filling, and completely plant-based!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 20 mins
Total Time 20 mins
Course Dinner, lunch, Main Course, Snack
Cuisine American, Plant Based, Vegan
Servings 4 people
Calories 84 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

SUGGESTED FILLINGS: Mango salsa, romaine lettuce, rice, and salsa (recipes for salsa listed in the article above). 
Leftovers will save in the fridge, in an airtight container, for a week. 

Nutrition

Calories: 84kcalCarbohydrates: 5gProtein: 1gFat: 7gSaturated Fat: 1gSodium: 4mgPotassium: 31mgFiber: 1gSugar: 4gVitamin A: 37IUVitamin C: 1mgCalcium: 11mg
Keyword Vegan Burrito Recipes
Tried this recipe?Let us know how it was!

Related


  •  
  •  
  • 2
  •  
  •  
  •  
  •  
  •  
    2
    Shares

Filed Under: 10 ingredients or less, Dinner, Gluten-Free, Lunch, Oil-Free, plant-based recipes Tagged With: 30-minute meals

About Lauren

Reader Interactions

Leave a Reply Cancel reply

Primary Sidebar

buffalo crab dip
Honey apricot goat cheese balls
Watermelon margarita cocktail made with lime and Don Julia tequila.

FOLLOW ALONG ON PINTEREST!

Pinterest

Footer

  • Terms
  • Privacy
  • © Plants Dish

AMAZON AFFILIATE DISCLOSURE

This site contains affiliate links, this means that if you click a link and make a purchase, I’ll earn a commission if you make a purchase. Please assume that all links on this site are affiliate links.  Purchasing via an affiliate comes at no extra cost to you, and the price that you pay as a consumer does not change.  Thank you!

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

Copyright © 2021 Shutter and Mint on the Brunch Pro Theme