Chickpea burritos

Unusual! This dish gives a twist on the standard refried-beans-in-flour-tortillas: the filling is made from chickpeas, not pinto beans. The lemon juice, olive oil and tomatoes give the mixture added flavor and smoothness, while binding it together.

• Ready In: 32 mins
• Serves: 5

Ingredients

• 2 (15 1/2ounce) cans chickpeas, drained
• 2⁄3 lb  bright red cherry tomatoes
• 2  medium onions
• 1  head garlic
•  lemon juice
•  olive oil
• 1 1⁄2 teaspoons cumin
• 1  teaspoon paprika
• 8 -10  flour tortillas

Directions

1. Chop the onions and garlic very finely.
2. In a medium pot, saute these in olive oil'til onions are translucent.
3. Chop up the tomatoes, and add about half of the pile to the onions/garlic.
4. Saute a couple of minutes longer.
5. Add chickpeas, a tbs of olive oil, and a tsp of lemon juice, and stir.
6. Cover the pot, and allow to cook over medium heat, stirring occasionally.
7. After 10 minutes, add another tsp lemon juice, stir, and continue to heat.
8. After 5 minutes, add another tsp lemon juice and a tbs olive oil.
9. While still cooking, mash the chickpeas.
10. You are looking for a consistency that could be described as"a chunky puree.
11. "Stir in remaining tomatoes, add cumin and paprika to taste (a few dashes), and mash together some more.
12. Remove from heat.
13. In a frying pan, put a very small amount of oil, and allow it to spread around and heat.
14. Then place a flour tortilla in the pan, and drop a few spoonfuls of the chickpea mixture onto one half of the tortilla.
15. Use a spatula and wooden spoon to fold the tortilla in half, and cook on both sides'til lightly browned.
16. Repeat with remaining tortillas and mixture.
17. Variant: Add some roasted red bell peppers in, just before putting the mixture into the tortillas.
18. Enjoy!