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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This experiment turned out better than expected. I used a pre-packaged spice mix, but you can use your own mexican spice mix if you like. I used corn and tomato for my veggies, but feel free to experiment with what you would normally put on a taco or burrito. Ingredients:
1 cup cooked rice |
1 small onion |
1 (8 ounce) can garbanzo beans (chickpeas) |
1 (20 g) package taco seasoning |
1 tomato, cut into chunks |
1/2 cup cheese, grated |
Directions:
1. Cook rice according to instructions, or use leftover rice.
2. Dice the onion, and cook in a bit of olive oil for about 5 minutes, until it becomes clear.
3. Add the can of chickpeas (including the water). When the liquid starts bubbling, add the spice mix. Cook for about 10 minutes, or when liquid starts to become thick.
4. Mix the cheese, rice, and beans together, put some on a tortilla, including your vegetables, wrap it up and eat it with sour cream. Yum!
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