Indian Burrito with Spinach, Chickpeas, and Tomato Recipe

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Indian Burrito with Spinach, Chickpeas, and Tomato Recipe

[Photograph: Nick Kindelsperger]

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  • Yield:serves 4
  • Active time: 30 minutes
  • Total time:30 minutes


  • 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)


  1. 1.

    Heat oil in a large 12-inch cast-skillet set over medium-high. Add cumin seeds and stir constantly with a wooden spoon until seeds sizzle and turn slightly red, about 10 seconds. Add onion and jalapeño, and cook until onion starts to brown, 3 to 5 minutes. Stir in ginger and garlic and cook until fragrant, about 10 seconds.

  2. 2.

    Add chopped tomatoes and stir well. Cook until pieces start to break down to a sauce, 3 to 5 minutes. Add chickpeas and cook until warm, about 2 minutes. Season with 1 teaspoon salt and garam masala.

  3. 3.

    Add a handful of spinach and stir until wilted. Continue process until all of the spinach has been added. Reduce heat to medium, and simmer until the liquid has reduced to a sauce. Turn off the heat and stir in lime juice.

  4. 4.

    Heat another large skillet over medium until warm. Add a flour tortilla and warm on both sides. Repeat with other tortillas.

  5. 5.

    Spoon rice and spinach filling into the middle of a flour tortilla. Drizzle a little mango chutney on top (optional). Wrap burritos up and serve.