Indian Burrito With Spinach, Chickpeas, And Tomato Recipe

1. 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. 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. 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. 4

   Heat another large skillet over medium until warm. Add a flour tortilla and warm on both sides. Repeat with other tortillas.

5. 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.

* Per serving · 4 servings · Values may vary.