Nearly every chickpea taco or burrito recipe I’ve ever seen involves either roasting or mashing chickpeas. Those are fine options, but I was more interested in an easy-to-make chickpea filling with both evenly spiced flavor and great texture. Not only is the seasoned filling easy to make, but it’s great in burritos and highly versatile to use in similar recipes as well.
Weeknight Chickpea Burritos
- 1 can or 2 cups chickpeas, rinsed and well drained
- 2 teaspoons or to taste homemade taco spices
- 1 tablespoon canola or vegetable oil
Suggested Burrito Ingredients:
- Shredded lettuce
- Diced tomato
- Diced avocado
- Roasted red pepper sauce there’s a fantastic recipe in The Ultimate Uncheese Cookbook by Jo Stepaniak that is based on white beans that can be tweaked to make a wonderfully flavorful roasted red pepper sauce that’s brilliant with Hispanic cuisine.
- After the chickpeas are drained as best as possible, place them in a food processor and carefully use the pulse function to grind them into a coarse texture. A Cuisinart mini prep (with the blade reversed for coarse) works wonderfully, but gently crushed with a knife or fork and diced into a coarse texture would work as well. The food processor method takes just seconds with 10-15 quick pulses to get the right texture. Do not over-process.
- In a non-stick skillet over medium heat, add chickpeas and taco spices. Gently stir to mix in the seasoning, then distribute the oil over the chickpeas and continue to stir gently. At first, the moisture from the chickpeas and the oil will cause them to clump, but after stirring occasionally for 5-10 minutes, the mixture will give off enough water to reach a crumbly state. You can prepare the other ingredients for your burritos (or tacos, or whatever else you’re making) while you occasionally stir the chickpea mixture.
- When everything is ready, layer all ingredients on a tortilla and enjoy.