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

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  1. I thought the spices worked very well in this recipe and the idea of using chickpeas as an alternative filling for burritos is a good one. But I found this dish a bit dry and I think to really pull it off you need to have a salsa or some other type of sauce to go with the chickpeas. A few extra veggies or some grated cheddar cheese wouldn't be out of place either.


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