One of my favorite times of the year is post-Christmas leftovers! I feel like so many people don't cook any more. The culinary arts are dying form for the masses. As people cook less and people see each other less, the prevalence of big meals and enormous amounts of leftovers for weeks is dying out. Although it's almost the best part. I have a hot sauce with Angry Goat's Goat Rider. I got it in a Heatonist Hot Sauce Subscription Box (not sponsored) last year and couldn't figure out what to do with it. But I quickly realized during the holidays that it was the absolute best thing to use on all of my holiday leftovers! So, here I am, making my first Christmas leftover burrito of the season with a Chickpeas Burrito.
I also like to top mine with Greek yogurt because I find that it goes better with a wider variety of flavor profiles. It makes a little bit more culinary sense to add Greek yogurt to a Mediterranean-inspired burrito than it does sour cream. Although feel free to mix and match whatever your heart desires. I frequently add guacamole and hummus or whatever I have on hand. So, feel free to make it your own in whatever way is delicious to you.
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Variations of Chickpeas Burrito
I am maybe an aficionado of holiday leftovers burritos. They're a fun and interesting way to make old dishes new and exciting. When the rest of the world is trying to figure out how to make sandwiches out of anything and everything leftover. I'm in full on nachos and burritos mode. These would also probably be pretty great with hummus in a pita. Northern African and Meditteranean are Greek adjacent, especially if you put Greek yogurt in it. Although I'm all for mixing culinary genres in whatever way is delicious to you.
This Chickpeas Burrito consists of roasted sweet potatoes, quick soak chickpeas, red bell peppers, and freshly chopped tomatoes with shallots, ginger, and vegetable broth. Burritos are a great way to utilize leftovers. So, feel free to mix and match what you have lying around at home.
I used leftover Tagine w/ Tomatoes, Chickpeas, & Sweet Potatoes for this recipe. It takes about 3 hours to cook and requires aluminum foil, an oven, and a stovetop. I used a tagine; although you can also use a Dutch oven on the stove or even a crock pot or rice cooker, in a pinch.
Cook Tortilla
Preheat the pan on medium-high. If you aren't using cast iron, make sure to lightly oil the pan to prevent sticking.
Wet both sides of the tortilla and add to the preheated pan. Cook for 4-6 minutes, or until the bottom begins to brown.
Remove the tortilla from heat and turn the stove off. Add toppings and fold the burrito.
Turn the stove back up to medium and add the tortilla to the skillet immediately, before it preheats. Cook for about 4 minutes, or until the bottom begins to brown. Rotate until all sides are cooked.The first side will likely take longer to cook than the subsequent sides, which may toast in as little as 2 minutes. Adjust the temperature if it's cooking too quickly and burning or too slowly and cracking.
Top with Greek yogurt and hot sauce of choice. Omit or substitute with a vegan alternative for an entirely animal-product free recipe.
Serve immediately.
Tips, Tricks, & Notes
For a more in-depth article on burritos, check out my article on The Fundamentals of Making Burritos. I highly suggest using cast iron and there is precise temperature that works best for cooking at that may vary slightly depending on your stovetop and type of skillet. If you're having trouble rolling the burrito without cracking, there are solutions for this as well!
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