These stacked chickpea burritos are bursting with flavor and nutrients. Loaded with protein-rich chickpeas, quinoa, and fresh vegetables, they make a satisfying and delicious meal for vegans and non-vegans alike.

Ingredients: 1 can chickpeas, drained and rinsed. 1 tablespoon olive oil. 1 teaspoon chili powder. 1/2 teaspoon cumin. 1/2 teaspoon paprika. Salt to taste. 4 large flour tortillas. 1 cup cooked quinoa. 1 cup shredded lettuce. 1 large tomato, diced. 1/2 cup diced red onion. 1 avocado, sliced. 1/4 cup chopped fresh cilantro. 1/4 cup vegan sour cream. 1/4 cup salsa.

Instructions: In a skillet, heat olive oil over medium heat. Add chickpeas, chili powder, cumin, paprika, and salt. Cook for 5-7 minutes, stirring occasionally, until chickpeas are lightly browned and crispy. Warm tortillas according to package instructions. On each tortilla, spread a layer of cooked quinoa, followed by chickpeas, lettuce, tomato, red onion, avocado slices, cilantro, vegan sour cream, and salsa. Fold the sides of the tortilla inwards and roll tightly to form burritos. Place the burritos on a white plate, stacking them on top of each other. Garnish with extra cilantro and serve immediately.

Prep Time: 15 minutes

Cook Time: 10 minutes