Best 3 Garbanzo Bean And Veggie Burritos Recipes

**Indulge in a Delightful Culinary Journey with Garbanzo Bean and Veggie Burritos: A Symphony of Flavors and Textures**

Embark on a tantalizing culinary adventure with our garbanzo bean and veggie burritos, a symphony of flavors and textures that will delight your taste buds. These delectable burritos are a perfect blend of wholesome ingredients, featuring hearty garbanzo beans, an array of colorful vegetables, and a zesty homemade sauce. Whether you're a vegetarian seeking a satisfying protein-packed meal or simply looking for a healthier alternative to traditional burritos, these garbanzo bean and veggie burritos are sure to hit the spot. With three enticing variations to choose from, including a classic version, a spicy rendition, and a unique peanut sauce option, there's a burrito to suit every palate. Get ready to savor the goodness of these wholesome and flavorful burritos, a culinary experience you won't forget.

Here are our top 3 tried and tested recipes!

GARBANZO BEAN BURRITOS

Garbanzo Bean Burritos image

This experiment turned out better than expected. I used a pre-packaged spice mix, but you can use your own mexican spice mix if you like. I used corn and tomato for my veggies, but feel free to experiment with what you would normally put on a taco or burrito.

Provided by joanne.smolka

Categories Beans

Time 25m

Yield 6 medium burritos

Number Of Ingredients 6

Ingredients

1 cup cooked rice
1 small onion
1 (8 ounce) can garbanzo beans (chickpeas)
1 (20 g) package taco seasoning
1 tomatoes, cut into chunks
1/2 cup cheese, grated

Steps:

Cook rice according to instructions, or use leftover rice.
Dice the onion, and cook in a bit of olive oil for about 5 minutes, until it becomes clear.
Add the can of chickpeas (including the water). When the liquid starts bubbling, add the spice mix. Cook for about 10 minutes, or when liquid starts to become thick.
Mix the cheese, rice, and beans together, put some on a tortilla, including your vegetables, wrap it up and eat it with sour cream. Yum!

Nutrition Facts : Calories 125, Fat 2.9, SaturatedFat 1.5, Cholesterol 6, Sodium 205.4, Carbohydrate 20.2, Fiber 2.2, Sugar 1, Protein 4.8

ALEX'S VEGGIE-PACKED BURRITOS

Alex's Veggie-Packed Burritos image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 19

Ingredients

4 cups bite-size cauliflower florets
2 green bell peppers, cut into strips
2 yellow bell peppers, cut into strips
1 large red onion, halved then quartered
One 15.5-ounce can garbanzo beans, drained
3 tablespoons olive oil
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon turmeric
1 teaspoon ground cinnamon
8 whole wheat tortillas
One 10-ounce container red pepper hummus
1 1/2 cups cooked brown rice
1/2 cup store-bought tzatziki
4 cups baby kale
Hot sauce, to taste, optional

Steps:

For the veggies: Preheat the oven to 450 degrees F. Line a sheet pan with parchment paper.
Add the cauliflower, green and yellow bell peppers, red onion and garbanzo beans to the prepared sheet pan. Drizzle with the olive oil. Mix together the chili powder, cumin, paprika, salt, pepper, turmeric and cinnamon in a small bowl. Sprinkle over the vegetables and toss to fully coat.
Roast until the vegetables are deep in color and tender, 15 to 17 minutes.
For the burritos: To build, lay out one of the tortillas. Spread 2 tablespoons of the hummus onto the burrito. Top with 3 tablespoons of the rice. Add 1/2 cup of the roasted vegetables. Drizzle over 1 tablespoon of tzatziki. Add 1/2 cup of the kale and hot sauce to taste if using. Fold the edges and roll tightly. Wrap in foil until ready to eat; repeat with the remaining tortillas and toppings.

MEDITERRANEAN CHICKPEAS (GARBANZO BEANS) WITH VEGETABLES

Mediterranean Chickpeas (Garbanzo Beans) With Vegetables image

This is a great protein filled vegetarian dish. It would also make a lovely side dish by reducing the portions. This recipe is from a "Cooking Light" magazine. I also highly reccomend that you do use fresh parmesan and not the stuff found in a can. If you don't have any fresh at hand, some shredded mozzarella would work fine as well.

Provided by kleigh83

Categories Rice

Time 24m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 cup onion, diced
1 garlic clove, minced
2 teaspoons dried basil
1/2 teaspoon sugar
1/2 teaspoon black pepper
1/8 teaspoon salt
2 bay leaves
1 (28 ounce) can diced tomatoes, undrained
1 (19 ounce) can chickpeas, rinsed and drained (garbanzo beans)
2 cups zucchini, diced
2 cups cooked long-grain rice, hot
1/4 cup grated fresh parmesan cheese

Steps:

Heat oil in a large non-stick skillet over medium-high heat until hot.
Add onion and garlic and saute for about 3 minute.
Then add your basil and next 5 ingredients (the basil through the tomatoes).
Bring to a boil and then reduce heat to medium. Cook for 5 more min stirring occasionally.
Then stir in chickpeas and cook for 3 minute.
Add zucchini. cover and cook for 3 min or until the zucchini is tender.
Discard the bayleaves.
Serve hot with rice. Sprinkle with cheese.

Tips:

Prep the veggies and beans beforehand: Chopping the vegetables and cooking the garbanzo beans ahead of time will save you time and effort when assembling the burritos.
Use a large skillet or griddle: This will allow you to cook all of the vegetables at once without overcrowding them.
Don't overstuff the burritos: Too much filling will make them difficult to roll and eat.
Serve with your favorite toppings: Guacamole, salsa, sour cream, and cheese are all classic burrito toppings, but you can also get creative with your choices.

Conclusion:

These garbanzo bean and veggie burritos are a delicious and healthy meal that can be enjoyed for breakfast, lunch, or dinner. They're also a great way to use up leftover vegetables. So next time you're looking for a quick and easy meal, give these burritos a try!