CHICKPEA BURRITOS
Make and share this Chickpea Burritos recipe from Food.com.
Provided by alyseepoo
Categories Lunch/Snacks
Time 12m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Dump both cans of beans into a skillet (but use the liquid from only one can).
- Stir and let simmer for about 10-15 minutes.
- Add beans to flour tortillas and then put lettuce, salsa or anything really that you like on burritos.
Nutrition Facts : Calories 318.4, Fat 4.4, SaturatedFat 0.8, Sodium 1204.2, Carbohydrate 59.3, Fiber 9.9, Sugar 1.7, Protein 11.4
CHICKPEA BURRITOS
Unusual! This dish gives a twist on the standard refried-beans-in-flour-tortillas: the filling is made from chickpeas, not pinto beans. The lemon juice, olive oil and tomatoes give the mixture added flavor and smoothness, while binding it together.
Provided by Geri by the Sea
Categories Beans
Time 32m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Chop the onions and garlic very finely.
- In a medium pot, saute these in olive oil'til onions are translucent.
- Chop up the tomatoes, and add about half of the pile to the onions/garlic.
- Saute a couple of minutes longer.
- Add chickpeas, a tbs of olive oil, and a tsp of lemon juice, and stir.
- Cover the pot, and allow to cook over medium heat, stirring occasionally.
- After 10 minutes, add another tsp lemon juice, stir, and continue to heat.
- After 5 minutes, add another tsp lemon juice and a tbs olive oil.
- While still cooking, mash the chickpeas.
- You are looking for a consistency that could be described as"a chunky puree.
- "Stir in remaining tomatoes, add cumin and paprika to taste (a few dashes), and mash together some more.
- Remove from heat.
- In a frying pan, put a very small amount of oil, and allow it to spread around and heat.
- Then place a flour tortilla in the pan, and drop a few spoonfuls of the chickpea mixture onto one half of the tortilla.
- Use a spatula and wooden spoon to fold the tortilla in half, and cook on both sides'til lightly browned.
- Repeat with remaining tortillas and mixture.
- Variant: Add some roasted red bell peppers in, just before putting the mixture into the tortillas.
- Enjoy!
Nutrition Facts : Calories 409.8, Fat 6.1, SaturatedFat 1.2, Sodium 838.5, Carbohydrate 75.7, Fiber 11, Sugar 4.6, Protein 14.6
CURRIED CHICKPEA BURRITOS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon butter in a small saucepan over medium heat. Stir in the rice and 1/4 teaspoon curry powder. Add 1 1/4 cups water, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to low; cover and cook until the liquid is absorbed, 15 minutes. Let stand off the heat, covered, 5 minutes.
- Meanwhile, heat the remaining 1 tablespoon butter in another small saucepan over medium-high heat. Add half of the red onion; cook, stirring, until browned, 3 to 4 minutes. Stir in the garlic and remaining 1 1/2 teaspoons curry powder, then add the chickpeas, 1 cup water, a pinch of salt and a few grinds of pepper. Bring to a boil, then reduce to a simmer. Mash some of the chickpeas against the side of the pan with the back of a spoon. Simmer until thickened, 13 to 15 minutes. Season with salt and pepper.
- Meanwhile, dice the tomatoes and cucumbers and combine in a bowl with the remaining red onion; season with salt. Let sit 5 minutes, then drain off any liquid. Add the lemon juice and more salt, if needed.
- Warm the tortillas as the label directs. Top with the rice, forming a log in the center, then top with the chickpeas. Add 2 tablespoons yogurt and 2 tablespoons of the tomato-cucumber salsa to each tortilla. Fold in the sides of the tortillas and roll up. Serve with the remaining yogurt and salsa.
Nutrition Facts : Calories 550, Fat 16 grams, SaturatedFat 8 grams, Cholesterol 27 milligrams, Sodium 1061 milligrams, Carbohydrate 87 grams, Fiber 11 grams, Protein 18 grams, Sugar 11 grams
CHICKEN BURRITOS
This mouthwatering chicken burrito recipe makes enough for two casseroles, so you can enjoy one today and freeze the other for a busy weeknight. They're super to have on hand for quick meals or to take to potlucks. -Sonya Nightingale, Burley, Idaho.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 casseroles (6 servings each).
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a Dutch oven, heat butter over medium-high heat. Add onion and pepper; cook and stir until tender. Stir in flour until blended; gradually stir in broth. Bring to a boil; cook and stir 2 minutes. Reduce heat; stir in tomatoes, seasonings and, if desired, jalapeno. Cook 5 minutes. Add chili and cream cheese; stir until cream cheese is melted. Stir in chicken., Spoon about 1/2 cup filling across center of each tortilla; sprinkle each with 1/4 cup Colby-Monterey Jack cheese. Fold bottom and sides over filling and roll up. Place in 2 greased 13x9-in. baking dishes. , Bake, covered, 35-40 minutes or until heated through. If desired, serve with salsa. Freeze option: Cool unbaked burritos; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover burritos with foil; bake as directed, increasing baking time to 50-55 minutes or until heated through and a thermometer inserted in center reads 160°.
Nutrition Facts : Calories 760 calories, Fat 44g fat (23g saturated fat), Cholesterol 177mg cholesterol, Sodium 1608mg sodium, Carbohydrate 40g carbohydrate (2g sugars, Fiber 2g fiber), Protein 51g protein.
FIESTA CHICKEN BURRITOS
Saucy, spicy chicken burritos are easy to assemble and quick to bake.
Provided by Gay Lea Foods Co-operative(R)
Categories Trusted Brands: Recipes and Tips Gay Lea Foods Co-operative®
Time 38m
Yield 4
Number Of Ingredients 12
Steps:
- Cut chicken into small 1-inch (2.5cm) cubes. In skillet, melt butter over medium high heat and cook chicken for about 8 minutes or until no longer pink inside. Salt and pepper to taste. Pour into large bowl and stir in 1/2 cup (375mL) of the cheese, sour cream, green pepper, salsa, olives, jalapeno, and cilantro.
- Preheat oven to 350 degrees F (180 degrees C).
- Divide mixture among tortillas: Fold and roll to enclose filling completely; place seam side down in small baking dish. Sprinkle with remaining cheese.
- Bake in centre of oven for about 20 minutes or until cheese is melted and tortillas are crispy.
Nutrition Facts : Calories 711.4 calories, Carbohydrate 49.6 g, Cholesterol 147.4 mg, Fat 37.1 g, Fiber 4 g, Protein 45.5 g, SaturatedFat 18.4 g, Sodium 1319.9 mg, Sugar 4.2 g
BUFFALO CHICKPEA WRAPS RECIPE BY TASTY
Here's what you need: olive oil, chickpeas, garlic powder, salt, buffalo sauce, hummus, lemon juice, water, large tortillas, romaine lettuce, tomato, red onion
Provided by Rachel Gaewski
Categories Lunch
Time 30m
Yield 2 servings
Number Of Ingredients 12
Steps:
- In a large saucepan, heat the olive oil over medium heat. Once the oil begins to shimmer, add the chickpeas and cook until lightly browned, 2-3 minutes.
- Add the garlic powder, salt, and buffalo sauce and cook for 2 more minutes, until the sauce thickens and the chickpeas have browned. Set aside.
- In a small bowl or liquid measuring cup, combine the hummus, lemon juice, and water and whisk thoroughly.
- To assemble a wrap, top a tortilla with romaine, chickpeas, tomatoes, and red onion, then pour on the dressing.
- Fold in the sides of the wrap and roll up like a burrito. Cut in half.
- Enjoy!
Nutrition Facts : Calories 642 calories, Carbohydrate 88 grams, Fat 21 grams, Fiber 20 grams, Protein 25 grams, Sugar 12 grams
YUMMY CHICKEN BURRITOS
I used to beg my mom for these; now I make them for my son. Serve with beans, tomatoes, lettuce, sour cream, salsa, and cheese.
Provided by smellow
Categories World Cuisine Recipes Latin American Mexican
Time 2h
Yield 15
Number Of Ingredients 8
Steps:
- Place chicken, tomatoes with habanero peppers, green bell pepper, onion, jalapeno chile peppers, and 1 packet taco seasoning in a large pot; pour in enough water to just cover chicken.
- Bring chicken and vegetables to a boil, reduce heat to low, and simmer until chicken is no longer pink inside, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
- Remove chicken from the pot and let cool. Pull chicken meat off the bones and cut into bite-sized pieces; discard carcass. Pour off about half the liquid from the pot, making sure all the vegetables stay. Return chicken meat to pot; add the remaining 1 packet taco seasoning. Simmer until flavors have blended, about 10 minutes.
- Heat canola oil in a large skillet over medium heat; fry tortillas, working in batches, in the hot oil until desired crispness is reached, 1 to 2 minutes per side. Spoon chicken mixture into each tortilla to serve.
Nutrition Facts : Calories 219.4 calories, Carbohydrate 20.5 g, Cholesterol 24.6 mg, Fat 9.8 g, Fiber 1.5 g, Protein 11.2 g, SaturatedFat 2.2 g, Sodium 509.2 mg, Sugar 1.3 g
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