Description
I’m a huge fan of bean, rice, and guac burritos! But I’m also a lover of Lebanese food. So, voila … cripsy lebanese veggie burrito it is. So good!
Ingredients
Units
Scale
- 1/2 cup lemony-tahini sauce (tarator sauce), divided
- 1 large (10- to 11-inch) tortilla or wrap of choice
- 3/4 cup steamed rice of choice (+ stir in evoo, cinnamon, sea salt & toasted sliced almonds or pine nuts)
- 1 cup 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)
- Extra-virgin olive oil (for brushing)
- 3/4 cup fresh middle eastern salsa (tomato, cucumber, fresh mint, scallion, garlic, lemon juice, evoo, sea salt)
- Lemon wedges (optional, for garnish)
Instructions
- 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.
Notes
Nutrition analysis varies.
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Cuisine: Lebanese, Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 950
- Sugar: 23g includes 0g added sugars
- Sodium: 990mg
- Fat: 37g
- Saturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 130g
- Fiber: 13g
- Protein: 25g
- Cholesterol: 0mg