Roasted Chickpea and Broccoli Burritos

November 11, 2016

Roasted Chickpea and Broccoli Burritos

We fired up the grill and added a little Fuego touch to one of our favorite recipes from Thug Kitchen, their Roasted Chickpea and Broccoli Burritos. Even though this burrito is vegetarian, it still packs quite a punch to your taste buds. Plus if you’re really craving meat you can easily add in chicken or steak to the mix before cooking in the oven. We promise this will instantly become a crowd favorite.

3 cups of cooked chickpeas  (2-15 ounce cans, drained)
1 large yellow onion
1 red bell pepper
1 large crown of broccoli
4 cloves of garlic
1 lime
6-8 tortillas

Spice Blend:
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

  1. 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. Chop up the garlic.
  2. Place all the chopped up veggies in a large bowl with the cooked chickpeas. Pour in the oil and soy sauce, stir, and then throw all the spices in there. Mix until all the vegetables and shit are covered.
  3. Put all of that on a large rimmed baking sheet and bake for 20 minutes. Take it out of the oven, add the garlic, and bake for another 15 minutes.
  4. 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 or anything.
  5. Fire up your Fuego, make your burrito and lay it on the grill. Warm it up until it is just as as you like it, add your toppings and enjoy!

Makes 6-8 burritos

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