instructions

1. Make the rice and warm up the refried beans.
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2. Drain and rinse chickpeas. Dry with paper towels (wet ones won’t roast well) and, for this recipe, de-skin chickpeas using a paper towel to gently pull them off.
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3. Heat 2 tbsp olive oil in a frying pan and add chickpeas. Cook until starting to brown, then add spices and continue to cook (letting them crumble in the pan a bit) until crispy.
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4. Assemble the burritos by spreading the beans, rice, chickpeas, cheese, avo, and any veggies across the middle of the taco. Then fold and roll up.
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5. Heat up a pan with a little oil and cook the burritos on each side.