How long does freezable cheesy chickpea burritos [vegan] take to make?

This recipe comes together in about 20-30 minutes.

What's the best way to serve freezable cheesy chickpea burritos [vegan]?

Serve fresh with your favorite toppings and condiments on the side.

Can I make freezable cheesy chickpea burritos [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is freezable cheesy chickpea burritos [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does freezable cheesy chickpea burritos [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Freezable Cheesy Chickpea Burritos
[Vegan]

JH By: Jennifer Harmon

Author Bio

Jennifer Harmon is the founder and recipe developer of the vegan food blog, Peppers and... Read More

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Freezable Cheesy Chickpea Burritos [Vegan]

The sautéed onions and seasoned chickpeas in this recipe create the perfect texture to pair with spinach in cheesy cashew sauce. Wrap it all up in a whole grain tortilla that gets crispy and warm when baked – yum! These burritos are great for breakfast — and you can freeze... Read More

Ingredients You Need for Freezable Cheesy Chickpea Burritos [Vegan]

For the Cheesy Sauce:

1/2 cup soaked cashews (soaked overnight for at least 8 hours)
1 medium sweet potato, cooked and skin removed
1/4 cup nutritional yeast
1 cup soy milk
1/2 teaspoon salt
1/4teaspoon pepper

For the Burritos:

8 whole wheat tortillas
1 small/medium white onion, coarsely chopped
1 cup fresh spinach
1 14-ounce can chickpeas with the aquafaba (liquid from canned chickpeas)
1/4 teaspoon prepared mustard (powder)
1/2 teaspoon salt
1/8 teaspoon cumin
1/4 teaspoon chili powder
2 cloves garlic, minced.

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How to Prepare Freezable Cheesy Chickpea Burritos [Vegan]

To Make the Cheesy Sauce:

Combine all ingredients for sauce in a high-powered blender. Set aside.

To Make the Burritos:

Add a dash of oil to a large skillet on medium heat. Once hot, add the onions and allow to cook for about 5 minutes, until starting to turn translucent. Add garlic. Let cook for another 2 minutes.
Add garbanzo beans with the aquafaba into the skillet with the onions. Add spices and stir.
Cook mixture on medium heat until all the aquafaba is absorbed and the mixture is no longer liquidy. Add spinach and allow to wilt, stir into mixture.
Warm tortillas. You can do this in the microwave or in a slightly warm oven, your choice. It makes them more pliable when they are warm.
Preheat the oven to 375°F.

To Assemble the Burritos:

Add about 1/4 cup of chickpea mixture (maybe less depending on your rolling skills) onto the bottom half of a tortilla. Spoon 1-2 tablespoons cheesy sauce on top of the mixture. Now roll up the burrito.
Fold by rolling in the left and right edges of the tortilla. Then starting from the bottom of the tortilla, where the mixture is, rolling it upwards. Since you folded the sides in, none of your mixture can escape.
Place rolled burritos on a cookie sheet and cook in oven for 10-15 minutes, or until burritos just start to turn golden brown.