With harissa-roasted chickpeas, feta and spinach, this Middle Eastern take on loaded vegetarian burritos boasts a feast of flavors.
Recipe tags: vegetable base, moderate difficulty, lunch, vegetarian, skillet
| Quantity | Ingredient |
|---|---|
| 1 can | (19 oz) no-salt-added chickpeas, drained, rinsed and patted dry |
| 3 tbsp | olive oil, divided |
| 4 tsp | harissa paste |
| 2 tbsp | Better Than Bouillon® Seasoned Vegetable Base |
| 1 | small onion, diced |
| ½ cup | diced red bell pepper |
| 1 cup | white rice |
| ½ cup | Greek yogurt |
| ½ cup | hummus |
| 4 | large flour tortillas (12 inches), warmed according to package directions |
| 2 cups | packed spinach |
| ½ cup | chopped oil-packed sun-dried tomatoes |
| ¼ cup | crumbled feta cheese |
Preheat oven to 425°F.
In medium bowl, toss chickpeas with 2 Tbsp oil, harissa paste and 1 Tbsp Seasoned Vegetable Base. Transfer chickpeas to parchment paper–lined baking sheet.
Bake for 15 to 18 minutes or until golden brown and heated through. Meanwhile, in medium saucepan, cook remaining oil with onion, red pepper and remaining oil, stirring occasionally, for 2 to 3 minutes or until vegetables are tender. Add rice, remaining Seasoned Vegetable Base and 2 cups water. Bring to a boil, then reduce to a simmer. Cook, undisturbed for 15 to 20 minutes or until rice has absorbed the water. Turn off heat and let stand, covered, for 10 minutes. Fluff with fork.
Spread yogurt and hummus over center of each tortilla. Top with rice, chickpeas, spinach, sun-dried tomatoes and feta. Fold in sides and tightly roll up like a cigar.
Slice burritos in half to serve.
Tips: Toast burrito in hot skillet or panini press if desired.
Flavor up the burritos with fresh herbs, such as parsley, dill and/or cilantro before rolling, if desired.