Burritos with chickpeas and salsa. Just something about the combination of spicy chickpeas, fresh grilled corn, home made guacamole So let me give you a little disclaimer here: when I say Spicy Chickpea Burrito Bowl, I do mean spicy. It's not too spicy (even hubbs who doesn't. Vegan Breakfast Burrito with Scramble, Breakfast potatoes, chickpea pancake, tomatoes, pepitas and salsa!
The Indian-spiced chickpea-and-potato curry that fills these burritos. We've created a delicious roasted chickpea version and layered in some creamy avocado and zesty lime. We serve it with a tomato and Once hot, add the garlic, chickpeas, and remaining onion. You can have Burritos with chickpeas and salsa using 15 ingredients and 8 steps. Here is how you cook it.
Ingredients of Burritos with chickpeas and salsa
- Prepare of Burittos.
- Prepare 3 of peppers of different colours.
- It’s 1 tsp of chilli powder.
- You need 400 grams of canned chickpeas.
- You need 1 of eggplant.
- You need 1 of flour tortillas.
- You need 50 grams of cheddar.
- Prepare 1 of mild paprika powder.
- Prepare of Salsa.
- Prepare 3 clove of garlic.
- Prepare 2 of tomatoes.
- Prepare 1 of red onion.
- You need 1 of lime.
- It’s 250 grams of canned corn.
- It’s 1 bunch of coriander.
Spicy Chipotle Chickpea Burrito Bowls with roasted sweet potatoes, peppers, black beans and guacamole over a bed of quinoa Ever since I made this spicy chipotle chickpea and squash salad I've been dousing everything with chipotle sauce. The spinach and chickpea mixture is fragrant with garlic, ginger, cumin, and garam masala, while a chopped tomato gives it body. Spoon rice and spinach filling into the middle of a flour tortilla.
Burritos with chickpeas and salsa instructions
- Cube the onion, garlic and the peppers.
- Fry the onion and garlic for 3 minutes until softened. Add chilli powder and fry 30 seconds longer.
- Add eggplant and fry until tender.
- Add chickpeas and warm up for 5 minutes. Season with salt, pepper and mild paprika powder.
- Stuff tortillas with the vegetable mix and lay in an oven proof dish. Grate cheddar on the too of the burritos.
- Grill in the oven for about 5 minutes..
- For the salsa cube all ingredients, add corn and chopped coriander and mix. Add lime juice and season with salt and pepper.
- Take burritos out of the oven, put salsa on the top and enjoy!:-).
Drizzle a little mango chutney on top (optional). Fill tortillas with lettuce, hot cooked chicken and Chilli, Corn and Avocado Salsa. Top filling with a little sour cream and roll up. Protein from the chickpeas sates between-meal hunger in this bean salad meets salsa. Pack in a jar for convenient snacking.
