You're going to love this easy, under 30-minute meal! This chili chickpea burrito is delicious, filling, and completely plant-based!
Course Dinner, lunch, Main Course, Snack
Cuisine American, Plant Based, Vegan
Keyword Vegan Burrito Recipes
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 20 minutesminutes
Servings 4people
Calories 84kcal
Author Lauren
Ingredients
2tbspextra virgin olive oil
1 15 ounce cangarbanzo beansdrained and rinsed
115 ounce canfire roasted tomatoes*don't drain
½red oniondiced
2garlic clovesminced
1tbspmaple syrup
¼tspred 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.