Indian Burrito With Spinach, Chickpeas, And Tomato Recipe Recipe

Name: Indian Burrito With Spinach, Chickpeas, And Tomato Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 1 teaspoon cumin seeds; 1/2 medium onion, chopped (about 1/3 cup); 1 jalapeno, stemmed, seeded, and chopped (about 2 tablespoons); 1 teaspoon fresh ginger, minced; 2 medium garlic cloves, minced (about 2 teaspoons); 1 cup chopped tomatoes (about 2 medium); 2 1/2 cups cooked and drained chickpeas (or one 15-ounce can drained chickpeas); Kosher salt; 1/2 teaspoon garam masala; 1 pound spinach, well rinsed, dried, and chopped; 1 teaspoon fresh juice from about 1 lime; 2 cups cooked white rice; 4 large flour tortillas; mango chutney (optional)

Servings: persons

2 tablespoons canola oil
1 teaspoon cumin seeds
1/2 medium onion, chopped (about 1/3 cup)
1 jalapeno, stemmed, seeded, and chopped (about 2 tablespoons)
1 teaspoon fresh ginger, minced
2 medium garlic cloves, minced (about 2 teaspoons)
1 cup chopped tomatoes (about 2 medium)
2 1/2 cups cooked and drained chickpeas (or one 15-ounce can drained chickpeas)
Kosher salt
1/2 teaspoon garam masala
1 pound spinach, well rinsed, dried, and chopped
1 teaspoon fresh juice from about 1 lime
2 cups cooked white rice
4 large flour tortillas
mango chutney (optional)

1
Heat oil in a large 12-inch cast-skillet set over medium-high. Add cumin seeds and stir constantly with a wooden spoon until seeds sizzle and turn slightly red, about 10 seconds. Add onion and jalapeno, and cook until onion starts to brown, 3 to 5 minutes. Stir in ginger and garlic and cook until fragrant, about 10 seconds.
2
Add chopped tomatoes and stir well. Cook until pieces start to break down to a sauce, 3 to 5 minutes. Add chickpeas and cook until warm, about 2 minutes. Season with 1 teaspoon salt and garam masala.
3
Add a handful of spinach and stir until wilted. Continue process until all of the spinach has been added. Reduce heat to medium, and simmer until the liquid has reduced to a sauce. Turn off the heat and stir in lime juice.
4
Heat another large skillet over medium until warm. Add a flour tortilla and warm on both sides. Repeat with other tortillas.
5
Spoon rice and spinach filling into the middle of a flour tortilla. Drizzle a little mango chutney on top (optional). Wrap burritos up and serve.

1075

kcal

Calories

Fat

205

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons canola oil, 1 teaspoon cumin seeds, 1/2 medium onion, chopped (about 1/3 cup), 1 jalapeno, stemmed, seeded, and chopped (about 2 tablespoons), and more.

Yes, Indian Burrito With Spinach, Chickpeas, And Tomato Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian Burrito With Spinach, Chickpeas, And Tomato Recipe

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