CHICKPEA AND MILLET BURRITOS

Kicking off 2019 with a wholesome vegan burrito recipe including two of my favorite ingredients: chickpea and millet. Burritos are super easy to make plant-based and along with pastas and pizzas, one of the most family-friendly recipes at the berry house.

To read this post in Finnish, click here.

Usually we have bean and rice burritos, but I wanted something different for January. Millet is a nutritious gluten-free grain with a nutty flavor, sort of like quinoa, but milder and creamier in flavor and consistency. I know quinoa would be even more nourishing (being a complete protein with all nine essential amino acids), but my kids aren’t huge fans. And since this is a family-friendly recipe, I made these burritos exactly the way we eat them.

Chickpeas are without a doubt the most used legume at the Berry house. It has been so since the very start of my veggie life in 2014. Most of the time I use a shortcut and have canned ready-to-eat chickpeas in the pantry. This is just one of the shortcuts making my life a little easier. And I really love the canned ones with enough brine to make aquafaba, which I use in baking or to make this dreamy mousse.

Burritos are a great way to eat veggies you wouldn’t normally eat, but which are good for you like cabbage or celery. My kids are not huge fans of either, but inside a burrito they taste delicious when all the flavors merge together.

Here’s my secret tip for really yummy burritos: crumble a few tortilla chips inside! I think this is what my kids love most about eating burritos 🙂

Wishing you a happy & healthy start to January!

Love,

Tiina

Print Recipe

Chickpea and Millet Burrito

Chickpea and millet burrito is the perfect recipe to kick off a healthier month. It’s also perfect for Veganuary!

Prep Time35 mins

Cuisine: vegan

Keyword: burritos, chickpeas, millet

Servings: 4

Author: Tiina from My Berry Forest

Ingredients

Chickpeas

• 14 oz / 400 g canned (ready to eat) chickpeas I use two cans of chickpeas in brine

Chickpea marinade

• 4 tbsp olive oil
• 1 tbsp tamari or soy sauce
• 1 tbsp lemon juice
• 1,5 tsp ground cumin powder
• 1 tsp onion powder
• 1 tsp sweet (mild) paprika powder
• 0,5 tsp garlic powder
• 0,5 tsp coconut sugar
• few pinches of salt

Millet

• 1/2 cup millet
• 1,5 cup water (or veggie stock)
• 1/2 veggie stock cube (if not using veggie stock)

Burritos

• tortillas
• vegetables of choice we use: cucumber, bell peppers, cabbage, celery
• romaine lettuce or greens of choice
• cilantro
• tomato salsa I use a store brought organic mild salsa
• optional: vegan cheese
• unsweetened vegan yogurt I use coconut yogurt, because it’s so creamy and thick
• tortilla chips
• lime

Instructions

Chickpeas

• Preheat oven to 180 C / 356 F
• Whisk the chickpea marinade ingredients together. 
• Place chickpeas in a baking pan / sheet and mix in the marinade until the chickpeas are fully covered. 
• Bake in the oven for 20 minutes.

Millet

• Bring water, veggie stock cube (or veggie stock) & millet to a boil and cover with lid. 
• Cook millet covered with lid in low heat for 15 minutes or until water is fully absorbed. Do not stir the millet while it’s cooking. 
• Remove the pan from heat and let sit covered with lid for about 10-15 minutes.

Burritos

• Fill the tortillas with chickpeas, millet, crumbled tortilla chips, veggies, lettuce, cilantro, salsa, yogurt and vegan cheese. Squeeze some lime on the toppings.
• ENJOY!