Chipotle Chickpea Burrito

Rinse and dry all produce. Peel and dice onion. Mince garlic. Quarter the cherry tomatoes. Remove cilantro leaves from stems and roughly chop, discarding the stems. Open and drain the cans of chickpeas and corn. Juice the lime into a small bowl and set aside. Heat oven to 400 degrees.

Place the medium sauce pan over medium heat with 1 tablespoon of olive oil. When hot, add ½ of the diced onion. Cook 4 minutes, until the onion starts to look translucent; then add the rice and spice pack, stirring to incorporate. Pour in the vegetable broth and season with salt and pepper. Cover with a lid and and simmer for 20 minutes, or until all liquid is absorbed by the rice.

In a skillet or oven-safe pan over high heat, add 2 tablespoons of olive oil. Once hot, add the garlic, chickpeas, and remaining onion. Cook for 2 minutes, and add chipotle powder and cinnamon. Season with salt, stir well, and place into the preheated oven. Bake for 20 minutes.

Meanwhile, slice avocados in half with a chef’s knife. Twist apart to remove pit. Scoop out flesh and place into a bowl, then smash with a fork along with lime juice and salt.

To make the side salad, mix together the corn, cherry tomatoes and cilantro in a mixing bowl. Add 1 tablespoon olive oil, and season with salt and pepper to taste.

Once chickpeas are slightly browned on the top, remove from the oven. To build burritos, add ½ cup of rice, ¼ cup of chickpeas, and 1/4 of the avocado mash in the center of each tortilla. Roll burritos tightly: first tuck in the sides like the flaps of an envelope, and then roll up in the other direction snug around the filling. Lay completed burrito seam side down, and repeat with the remaining three. Plate alongside the corn-tomato salad, and enjoy!