30+ Epic Lazy Vegan Recipes

A burrito stuffed with a chickpea avocado mixture and sliced in half to show the inside.

These meals are so easy to make with minimal ingredients and time. Here's one of my favorites: creamy chickpea avocado burritos. It takes a chickpea salad mix and turns it into a flavorful burrito that's ready in minutes!

Course Main Course

Cuisine American, Mexican

Diet Low Lactose, Vegan, Vegetarian

Prep Time 10

Cook Time 5

Total Time 15

Servings - 6

Calories 704kcal

Author Rachel

Ingredients

2 (15-ounce) cans chickpeas drained and rinsed
2 avocados peeled and mashed
1 lime juice
½ teaspoon salt
1 cup frozen brown rice
4 whole wheat tortillas *
1 cup lettuce packed

Instructions

Add the chickpeas, avocado, lime juice and salt to a mixing bowl and mash together with a potato masher or fork. Set aside.
2 (15-ounce) cans chickpeas, 2 avocados, 1 lime, ½ teaspoon salt
Prepare the brown rice by heating according to packaging instructions. Alternatively, you can cook brown rice from dry using 1/2 cup rice to 1.25 cups water.
1 cup frozen brown rice
Assemble burritos by dividing cooked rice and chickpea mixture evenly between tortillas. Top with lettuce, roll it up and enjoy!
4 whole wheat tortillas, 1 cup lettuce

Notes

*In order to make gluten-free, use gluten-free tortillas.

No Chickpeas? Use white beans or firm tofu.

Want it Spicy? Add red pepper flakes, sliced jalapeño or hot sauce.

Store leftovers in the refrigerator in an airtight container for up to 3 days.

Optional: Heat up the burrito on the stove to crisp the outside to a golden color. This can help it hold together better if packing for later.

Nutrition