Indian Burrito with Spinach, Chickpeas, and Tomato

Name: Indian Burrito with Spinach, Chickpeas, and Tomato
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 Tbsps canola oil; 591 milliliters cooked and drained chickpeas (or one 15-ounce can drained chickpeas); 473 milliliters cooked white rice; 1 teaspoon cumin seeds; 4 larges flour tortillas; 1 teaspoon fresh ginger, minced; 1 teaspoons garam masala; 2 teaspoons medium garlic cloves, minced (about; 2 Tbsps jalapeño, stemmed, seeded, and chopped (about; 4 servings Kosher salt; 1 teaspoon fresh juice from about 1 lime; 454 grams spinach, well rinsed, dried, and chopped; 237 milliliters chopped tomatoes (about 2 medium)

Indian Burrito with Spinach, Chickpeas, and Tomato might be just the main course you are searching for. One portion of this dish contains about 18g of protein, 13g of fat, and Head to the store and pick up garam masala, spinach, juice from 1 lime, and a few other things to make it today. To use up the tomatoes you could follow this main course with the Pink Peony Popcorn Balls as a dessert. This recipe is typical of Mexican cuisine.

Instructions

Heat oil in a large 12-inch cast-skillet set over medium-high.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add cumin seeds and stir constantly with a wooden spoon until seeds sizzle and turn slightly red, about 10 seconds.

Ingredients you will need

Cumin Seeds

Seeds

Equipment you will use

Wooden Spoon

Add onion and jalapeño, and cook until onion starts to brown, 3 to 5 minutes. Stir in ginger and garlic and cook until fragrant, about 10 seconds.

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Garlic

Ginger

Onion

Add chopped tomatoes and stir well. Cook until pieces start to break down to a sauce, 3 to 5 minutes.

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Tomato

Sauce

Add chickpeas and cook until warm, about 2 minutes. Season with 1 teaspoon salt and garam masala.

Ingredients you will need

Garam Masala

Chickpeas

Salt

Add a handful of spinach and stir until wilted. Continue process until all of the spinach has been added. Reduce heat to medium, and simmer until the liquid has reduced to a sauce. Turn off the heat and stir in lime juice.

Ingredients you will need

Lime Juice

Spinach

Sauce

Heat another large skillet over medium until warm.

Equipment you will use

Frying Pan

Add a flour tortilla and warm on both sides. Repeat with other tortillas.

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Tortilla

Spoon rice and spinach filling into the middle of a flour tortilla.

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Flour Tortilla

Spinach

Rice

Drizzle a little mango chutney on top (optional). Wrap burritos up and serve.

Ingredients you will need

Mango Chutney

Wrap

Equipment

Frying Pan

Wooden Spoon

Ingredients

Servings:

2Tbsps

canola oil 591milliliters

cooked and drained chickpeas (or one 15-ounce can drained chickpeas)473milliliters

cooked white rice 1teaspoon

cumin seeds 4larges

flour tortillas 1teaspoon

fresh ginger, minced 1teaspoons

garam masala 2teaspoons

medium garlic cloves, minced (about 2Tbsps

jalapeño, stemmed, seeded, and chopped (about 4servings

Kosher salt 1teaspoon

fresh juice from about 1 lime 454grams

spinach, well rinsed, dried, and chopped 237milliliters

chopped tomatoes (about 2 medium)

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Dragonette Cellars Sta. Rita Hills Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 45 dollars per bottle.