Chickpea Burritos

By Anival Benavidez

  • 1 can of chickpeas
  • ½ tablespoon of smoked paprika
  • ½ tablespoon of cumin
  • Pinch of sea salt
  • 2-3 tablespoons Olive or coconut oil
  • ½ mashed avocado
  • 2 handfuls of spinach/ Kale
  • 2-3 tablespoons of organic salsa
  • 2 Ezekiel tortillas
  1. Pre heat stove to medium high heat and place a large skillet on top
  2. Drain and rinse 1 can of chickpeas
  3. In a bowl add chickpeas along with the smoked paprika, cumin, salt, and whatever other spices you prefer. Add a drizzle of olive or coconut oil to the chickpeas and mix
  4. Add 2-3 tablespoons of olive or coconut oil to the pan and cook for 5 minutes stirring occasionally
  5. While chickpeas cook, mash ½ an avocado
  6. Once chickpeas are done set aside and heat up 2 Ezekiel tortillas on the stove at high heat for 10 seconds on each side.
  7. Set tortillas on a plate and spread avocado mash on each tortilla, add one handful of spinach or kale on each tortilla, add some chickpeas on each tortilla, and finally add 1 tablespoon of salsa on top. Serve and enjoy.
Anival Benavidez