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!
Chickpea and Millet Burrito
- 14 oz / 400 g canned (ready to eat) chickpeas I use two cans of chickpeas in brine
- 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
- 1/2 cup millet
- 1,5 cup water (or veggie stock)
- 1/2 veggie stock cube (if not using veggie stock)
- vegetables of choice we use: cucumber, bell peppers, cabbage, celery
- romaine lettuce or greens of choice
- 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
- 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.
- 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.
- Fill the tortillas with chickpeas, millet, crumbled tortilla chips, veggies, lettuce, cilantro, salsa, yogurt and vegan cheese. Squeeze some lime on the toppings.