Greek Burritos from Vegan Burgers and Burritos Cookbook
Healthy lentil, walnut, and chickpea filling that's flavored with Greek spices and hot sauce. They're easy to make and so delicious. From the Vegan Burgers and Burritos cookbook! Reprinted with permission from Vegan Burgers and Burritos by Sophia DeSantis, Page Street Publishing Co. 2017. Photo credit: Sophia DeSantis
Print
Pin
Servings: 4 Burritos
Calories: 62kcal
Ingredients
- ¼ cup dried chickpeas soaked overnight (see notes)
- ¼ cup chopped walnuts soaked overnight
- ¼ cup dried brown or green lentils
- 1 ¾ cups low-sodium vegetable broth
- 1 tablespoon tomato sauce
- 1 to 3 teaspoon hot sauce (see notes) plus more for serving
- ½ to ¾ teaspoon sea salt (see notes)
- ¼ teaspoon ground black pepper
- 4 tortillas
- 1 cup chopped lettuce
- ½ cup chopped tomatoes
- 4 tablespoon chopped red onion
Instructions
- Preheat the oven to 350F (177C)
- Coarsely chop the chickpeas, walnuts and lentils in a food processor. Be careful not to overchop. Add them to a medium-size pan. If you are using oil, sauté the bean mixture over medium-low heat with a drizzle of oil until it’s coated, about 1 to 2 minutes.
- Add the broth, tomato sauce, hot sauce, salt and pepper. Cook partially covered over medium-low heat for about 20 to 25 minutes until the beans are cooked and the liquid has mostly evaporated. Watch closely, stirring frequently, and lower the heat if it begins to stick, which can happen if you are not using oil.
- Uncover when most of the liquid has evaporated, and continue to cook, stirring frequently until the liquid is almost gone. Set the pan aside to cool.
- Fill tortillas in the center with the meaty bean/nut mixture, lettuce, tomatoes, red onion and hot sauce, if using. Simply fold the burrito by folding the sides over toward the center and secure them with a toothpick, blue for mild and red for spicy. See complete instructions on page 15. Place them on a parchment-lined cookie sheet and bake for about 20 minutes or until they’re crisp. Serve immediately.
Notes
Notes: Make sure you soak your chickpeas overnight or for at
least 6 hours. Adjust the hot sauce to your liking. You
can also take it out and add more to
mato
sauce instead to keep the burrito spice-free.
The hotter the hot sauce you use, the less salt you wil
l need, so make sure to account for that.
Kids: This can be served as a bowl if folding a burrito is
too hard! Reduce the hot sauce or don't use it altogether.
Nutrition
Calories: 62kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Sodium: 195mg | Potassium: 101mg | Fiber: 1g | Sugar: 1g | Vitamin A: 370IU | Vitamin C: 1.4mg | Calcium: 19mg | Iron: 0.8mg
Tried this Recipe? Tag me Today!Mention @Veganosity or tag #Veganosity!