Vegan Chili Chickpea Burrito
You're going to love this easy, under 30-minute meal! This chili chickpea burrito is delicious, filling, and completely plant-based!
Servings 4 people
- 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
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.
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.
Calories: 84kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 31mg | Fiber: 1g | Sugar: 4g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 11mg