This Avocado, Yellow Rice, and Roasted Chickpea Burrito is a tasty twist on the usual burrito, full of texture and color!
We’ve been detoxing, gastronomically and emotionally, from our trip to Kansas City last weekend. There’s always a little detox involved when the kids have spent a few days with grandparents (you know what I’m talking about). We’re also coming down from eating all the things and having the time of our lives pretending like we’re young and exciting. Being young and exciting leaves me needing a nap.
In all seriousness we had a fantastic time in Kansas City. We’re really trying to temper ourselves in the idea that everything in our lives would be better if we lived there. Oh, we could walk out our door and go to the farmer’s market? We can be to the farmer’s market in ten minutes where we live now, but we don’t because it’s a ton of work with three kids and it would be there too. Oh, they have adorable apartments with exposed brick and big windows? Well here we have a whole house with a yard where the kids can play.
To make up for all the chocolate croissants I ate (ohmygoshsomanychocolatecroissants) I’ve been hitting the avocado pretty hard. Who am I kidding, I eat at least one avocado every day anyways. They’re just so green and satisfying and good. I’ve been getting a little bored with my usual avocado toast though, so I thought I’d shake things up a little bit.
It’s really hard for me to make a burrito with ingredients you wouldn’t find at your every day burrito place. Because dang, they know how to put together a burrito. But there are other options out there! And they’re exciting. A little bit of work, but all the best things in life are, right?
These burritos layer together a super savory yellow rice with my favorite roasted chickpeas and avocado. If you like cheese I would add a little Monterey jack, but without it these are vegan! Totally exciting. And healthy? Probably, if I wouldn’t eat more than one. It’s hard. I didn’t say we’re completely detoxing.
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This burrito is full of texture and color!
- 3 cups vegetable stock
- 5 tablespoons olive oil, divided
- 1 medium onion, chopped
- Coarse kosher salt and freshly ground pepper
- 1 1/2 cups long or medium grain white rice
- 1 teaspoon ground turmeric
- 15 ounces canned chickpeas, drained and rinsed
- 1 tablespoon minced garlic
- 6 large flour tortillas
- 2 ripe avocados, cubed
- Preheat the oven to 400ºF. Bring the vegetable stock to a boil in a medium pot.
- In a large, deep skillet, heat 2 tablespoons olive oil over medium-high heat. When hot, add the onion and season with salt and pepper. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Add the rice to the onion and cook, stirring, until glossy. Add the turmeric and boiling stock and stir to combine. Cover and reduce the heat so the liquid is at a steady, manageable boil. Allow to cook undisturbed for about 15 minutes, or until most of the liquid is absorbed. Turn the heat off and let the pan rest another 15-30 minutes.
- Meanwhile, heat 3 tablespoons olive oil in a large oven-proof skillet over medium heat. When hot add the chickpeas, garlic, and a sprinkling of salt and pepper. Shake the pan so the chickpeas are completely coated in oil and lay in a single layer, then transfer the skillet to the oven. Allow the chickpeas to cook, shaking the pan occasionally, until they begin to brown, 15-20 minutes.
- To assemble the burritos, layer each tortilla in a line down the middle with a generous scoop of rice, chickpeas, and about 1/3 of an avocado. Fold up the bottom, fold in the sides, and roll tightly to close the burrito.
Adapted in many ways from How to Cook Everything