Indian Burrito with Spinach, Chickpeas, and Tomato Recipe

Indian Burrito with Spinach, Chickpeas, and Tomato Recipe
15 Ingredients
  • 2 tablespoons canola oil
  • 1 teaspoon cumin seeds
  • 1/2 medium onion, chopped (about 1/3 cup)
  • 1 jalapeño, stemmed, seeded, and chopped (about 2 tablespoons)
  • 1 teaspoon fresh ginger, minced
  • 2 medium garlic cloves, minced (about 2 teaspoons)
  • 1 cup chopped tomatoes (about 2 medium)
  • 2 1/2 cups cooked and drained chickpeas (or one 15-ounce can drained chickpeas)
  • Kosher salt
  • 1/2 teaspoon garam masala
  • 1 pound spinach, well rinsed, dried, and chopped
  • 1 teaspoon fresh juice from about 1 lime
  • 2 cups cooked white rice
  • 4 large flour tortillas
  • mango chutney (optional)
Nutrition
880
44% daily value
4 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free
     

Fat

31% 20

Saturated

11% 2

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 7

Carbs

48% 143

Carbs (net)

- 123

Fiber

82% 20

Sugars

- 17

Sugars, added

- 0

Protein

73% 37

Cholesterol

- 0

Sodium

24% 578

Calcium

30% 302

Magnesium

53% 222

Potassium

38% 1772

Iron

69% 12

Zinc

45% 5

Phosphorus

79% 554

Vitamin A

61% 553

Vitamin C

52% 47

Thiamin (B1)

97% 1

Riboflavin (B2)

45% 1

Niacin (B3)

46% 7

Vitamin B6

79% 1

Folate equivalent (total)

283% 1130

Folate (food)

- 939

Folic acid

- 113

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

36% 5

Vitamin K

475% 570

Sugar alcohols

- 0

Water

- 247
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