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
Steps
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Crank your oven to 425 degrees and grab a large rimmed baking sheet.
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Chop up the onion, bell pepper, and broccoli into small pieces, and place in a large bowl with the cooked chickpeas.
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Pour in the olive oil and soy sauce, and mix in all of the spices.
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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.
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Voila! Your burrito fillings are ready. Squeeze the lime juice over the pan and stir.
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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).
About:
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RACHAEL LAMSON
ASSOCIATE DIRECTOR OF INTERNATIONAL ADMISSIONS
Rachael is the Associate Director of International Admission. She enjoys cooking with and for her family.