I’m a huge fan of bean, rice, and guac burritos! But I’m also a lover of Lebanese food. So, voila … crispy lebanese veggie burrito it is. So good!
Frankly, I don’t use a recipe to make this Lebanese-inspired burrito. But I did my best to write up a recipe so you can more easily recreate it yourself. And it is TOTALLY worth recreating.
Pre-Prep
Know that most of the ingredients can be pre-prepped in advance to make this speedier when you’re ready to indulge in this burrito. Two things I like to have already made in advance are lemony-tahini sauce and the middle eastern salsa.
You can even make the rice and veggie mixtures ahead of time—then simply reheat before using in this recipe.
How to Make
Here’s how I put it together. Spread a tortilla with some lemony-tahini sauce.
Top with a cinnamon-accented rice mixture and then a cumin-dusted caramelized veggie mixture. I use a combination of green bell peppers, baby bella mushrooms, and chickpeas that I prepare in a cast iron skillet and make sure is well browned.
For added zip, I like to drizzle with spicy harissa or, if I have some, fresh zhoug.
Then I wrap it up burrito-style, brush with extra-virgin olive oil, and pan-crisp it in a cast iron skillet. To serve. I either drizzle the burrito with more lemony-tahini sauce and top with middle eastern salsa—or serve these sauces on the side.
This crispy lebanese veggie burrito is not really meant to be compared to a Mexican-style burrito. It has a completely different taste profile. Both are wow-worthy to my taste buds. Let me know what your taste buds think!
Hint! This is a VERY filling burrito and ideal as a meal for a highly active person. Most of the time I divide the burrito in half and enjoy it for lunch and dinner along with a salad—or hummus and vegetables. If you like, simply make a more entrée-sized rather than meal-sized version!
1 large (10- to 11-inch) tortilla or wrap of choice
3/4cup steamed rice of choice (+ stir in evoo, cinnamon, sea salt & toasted sliced almonds or pine nuts)
1cup well-caramelized mixture of cubed green bell pepper, sliced baby bellas & chickpeas in evoo (+ stir in lemon juice, ground cumin, sea salt & optional sumac)
Spicy harissa sauce or fresh zhoug, to taste (optional)
Make lemony-tahini sauce (ideally aim for a thick consistency). Spread tortilla with half of the lemony-tahini sauce.
Separately, make the rice and veggie-chickpea mixtures and add to the tortilla. If desired, drizzle with harissa.
Wrap as a burrito. Brush with olive oil. Cook in a cast iron skillet over medium-high until browned and crisped.
Drizzle burrito with the remaining lemony-tahini sauce and top with the middle eastern salsa. (Or serve the sauce and salsa on the side). If desired, sprinkle with mint leaves and serve with lemon wedges. And serve.
Most ingredients can be prepped in advance and in larger quantities (and the rice and veggie mixtures can be reheated), so you can make this burrito quickly whenever you wish.
