Roasted Chickpea & Broccoli Burritos
From Rachael Lamson, Associate Director of International Admissions
You don't need to be a vegetarian to enjoy meatless burritos. A few simple ingredients make these chickpea and broccoli burritos a lunchtime & weeknight staple in the Lamson house. They're packed with flavor, easy to make, and super filling when you're craving Mexican food. Enjoy!What You'll Need:
- 1 large yellow onion
- 1 red bell pepper
- 1 large crown of broccoli
- 2 15-oz cans of chickpeas
- 3 tablespoons olive oil
- 2 tablespoons of soy sauce
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
*If you don't have these 3 spices handy, a simple taco seasoning packet will do!
- 4 cloves garlic
- 1/2 lime
- 4-6 flour tortillas
Crank your oven to 425 degrees and grab a large rimmed baking sheet.
Chop up the onion, bell pepper, and broccoli into small pieces, and place in a large bowl with the cooked chickpeas.
Pour in the olive oil and soy sauce, and mix in all of the spices.
Put on a baking sheet and bake for 20 minutes; after 20 minutes, take out of the oven and add the garlic. Bake for another 15 minutes.
Voila! Your burrito fillings are ready. Squeeze the lime juice over the pan and stir.
Make your burrito. I like mine with spinach, avocado, salsa, and hot sauce (although my husband likes it with ranch - mix it up and add in your favorite toppings).
ASSOCIATE DIRECTOR OF INTERNATIONAL ADMISSIONS
Rachael is the Associate Director of International Admission. She enjoys cooking with and for her family.