This tasty burrito combines the flavors of kale and chickpeas for a flavor-packed meal. After chopping and lightly sautéing the kale and garlic, the chickpeas are cooked with cumin, paprika, and oregano for a delicious Mexican flavor. The mixture is then piled onto a warm tortilla and topped with avocado, salsa, and sour cream. This burrito is easy to make and provides a filling, nutritious meal.

Italic

Kale and Chickpea Burrito

• Ingredients:
• 1/2 cup of cooked chickpeas
• 1/4 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/4 teaspoon coriander
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1-2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups kale, chopped
• 4 burrito-size tortillas
• 1/2 cup vegan cheese, optional
• 1 avocado, sliced, optional
• Instructions:
• Preheat oven to 350 degrees F (175 degrees C).
• Mix together the cooked chickpeas, chili powder, smoked paprika, garlic powder, cumin, coriander, sea salt, and black pepper in a medium bowl.
  Add the olive oil and mix together until the chickpeas are well-coated.
• Spread the coated chickpeas onto a baking sheet and bake for 15-20 minutes, stirring halfway through.
• While the chickpeas are baking, heat a large skillet over medium-high heat. Add the onion, garlic, and a few tablespoons of water and cook for
  5 minutes, until the onion is soft and translucent. Add the kale and cook for an additional 5 minutes, stirring occasionally.
• Warm the tortillas in a lightly greased frying pan over medium heat, for about 2 minutes on each side.
• To assemble the burritos: place the cooked chickpeas and kale mixture in the center of the tortilla and top with dairy-free cheese, avocado,
  and your favorite extras. Roll up the burrito and enjoy.

Kale and Chickpea Burrito