I made up a kid-friendly vegan, "Indian Burrito" recipe. It's fast, easy, freezable and healthy!
1 Jar of Trader Joe’s Curry Simmer Sauce
1 14.5 oz. cans of Chickpeas
1 cup of Couscous
1 15.5 oz. can of Diced Tomatoes
Large Burrito Tortillas
Tofutti Sour Cream (optional)
Cilantro (optional)
*Makes 7 burritos
Nutritional Info Per Burrito: 380 calories, 5 fat (without sour cream)
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Preheat the oven to 350 degrees
Prepare couscous – microwave 1 cup of water with 1 cup of couscous, fluff with fork
In a bowl, mix the prepared couscous with the chickpeas and can of diced tomatoes and a few tablespoons of the Curry Simmer Sauce
Coat the bottom of a Pyrex 9x13 baking dish with some of the Curry Simmer Sauce so the burritos don’t stick
Spoon the mixture into the tortillas and wrap
Place the burritos in the Pyrex and coat each with more Curry Simmer Sauce
Bake at 350 degrees for 10-15 minutes just to warm the burritos through
Top with Tofutti Sour Cream and chopped cilantro (optional) on a bed of mixed greens
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