Best Garbanzo Bean And Veggie Burritos Recipes

ALEX'S VEGGIE-PACKED BURRITOS

Alex's Veggie-Packed Burritos image

Provided by Ree Drummond : Food Network

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 19

Ingredients

4 cups bite-size cauliflower florets
2 green bell peppers, cut into strips
2 yellow bell peppers, cut into strips
1 large red onion, halved then quartered
One 15.5-ounce can garbanzo beans, drained
3 tablespoons olive oil
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon turmeric
1 teaspoon ground cinnamon
8 whole wheat tortillas
One 10-ounce container red pepper hummus
1 1/2 cups cooked brown rice
1/2 cup store-bought tzatziki
4 cups baby kale
Hot sauce, to taste, optional

Steps:

For the veggies: Preheat the oven to 450 degrees F. Line a sheet pan with parchment paper.
Add the cauliflower, green and yellow bell peppers, red onion and garbanzo beans to the prepared sheet pan. Drizzle with the olive oil. Mix together the chili powder, cumin, paprika, salt, pepper, turmeric and cinnamon in a small bowl. Sprinkle over the vegetables and toss to fully coat.
Roast until the vegetables are deep in color and tender, 15 to 17 minutes.
For the burritos: To build, lay out one of the tortillas. Spread 2 tablespoons of the hummus onto the burrito. Top with 3 tablespoons of the rice. Add 1/2 cup of the roasted vegetables. Drizzle over 1 tablespoon of tzatziki. Add 1/2 cup of the kale and hot sauce to taste if using. Fold the edges and roll tightly. Wrap in foil until ready to eat; repeat with the remaining tortillas and toppings.

GRACIE'S AMAZING VEGETARIAN BURRITOS

Gracie's Amazing Vegetarian Burritos image

These are quick and easy to make, as well as incredibly tasty and filling. One of my husband's very favorite dishes, he always stuffs himself with one too many! Serve with grape tomatoes, shredded cheese, chopped lettuce, sour cream, and fresh guacamole. You can use any wrap instead of the flour tortillas, if desired.

Provided by That Grace

Categories World Cuisine Recipes Latin American Mexican

Time 30m

Yield 6

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 onion, chopped
1 tablespoon minced garlic
1 tablespoon chili powder, divided
2 teaspoons ground black pepper, divided
2 teaspoons cayenne pepper, divided
1 teaspoon ground cumin
1 cup canned pinto beans, rinsed and drained
1 cup canned black beans, rinsed and drained
1 cup frozen corn, thawed, drained
1 cup cooked brown rice
6 burrito-size flour tortillas

Steps:

Heat oil in a large skillet or wok over medium-high heat. Cook and stir onion, garlic, 1 1/2 teaspoons chili powder, 1 teaspoon black pepper, 1 teaspoon cayenne pepper, and cumin in hot oil until onion softens, 3 to 5 minutes.
Stir pinto beans, black beans, corn, and rice together in a bowl. Add bean mixture to skillet 1 cup at a time, stirring well after each addition. Stir remaining chili powder, black pepper, and cayenne pepper into beans mixture, reduce heat to medium, cover the skillet with a lid, and cook, stirring as necessary, until heated through and flavors blend, 3 to 5 minutes.
Spoon 1/6 of the bean mixture in a line across the middle of 1 tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito. Repeat with remaining bean mixture and tortillas.

Nutrition Facts : Calories 394.4 calories, Carbohydrate 66.9 g, Fat 9.2 g, Fiber 9.3 g, Protein 12.6 g, SaturatedFat 1.9 g, Sodium 745.7 mg, Sugar 3.3 g