Burritos = fall. Just kidding. Burritos are a year round food - especially when you can make it with all beans and veggies!
Ingredients:
- Chickpeas (2-15 ounce cans, rinsed and drained)
- 1 large yellow onion
- 1 red bell pepper
- 1 large crown of broccoli
- 4 cloves of minced garlic
- 1/2 lime
- 3 tablespoons olive oil
- 1-2 tablespoons soy sauce
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- Black pepper or cayenne pepper to taste
Directions:
- Heat the oven to 425 degrees.
- Chop up the onion, bell pepper, and broccoli so that all the pieces about the size of a chickpea.
- Place all the chopped up veggies in a large bowl with the chickpeas.
- Pour in the oil and soy sauce, stir, and then throw all the spices in.
- Mix until all the vegetables are covered.
- Put all of it on a large rimmed baking sheet and bake for 20 minutes.
- Take it out of the oven, stir in the minced garlic, and bake for another 15 minutes.
- The broccoli will look a little burnt at this point but that is the plan; take it out of the oven.
- Squeeze the juice of half of the lime over the pan and stir the roasted chickpeas and veggies all around.
- Taste some and see if it needs more spices.
- Assemble the burrito.
I like mine with spinach, avocado, and some fire roasted salsa but you do you!
Makes 6-8 burritos