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.