Garbanzo Not-Just-for-Breakfast Burritos
Written by: Greg Frey Jr. | Published on:
Photo courtesy of Sara Remington; Courtesy Andrews McMeel Publishing
Burritos are a staple in the San Diego area, where Golden Door is located. How to serve one that has all the flavor and none of the fat? Our chorizo spice mix wakes up protein-rich garbanzo beans and sautéed vegetables, making this a delicious vegetarian (or vegan if you omit the cheese) option for breakfast—not to mention lunch or dinner.
You can use any leftover vegetables you have in the fridge. Just make sure you have 3 cups total. The chorizo spice mix also makes delicious chicken or turkey sausage—even greens or scrambled eggs.
Ingredients
2 cups cooked garbanzo beans, preferably homemade
2 tablespoons Chorizo Spice Mix (page 49)
1/4 teaspoon Diamond Crystal kosher salt
1 teaspoon extra-virgin olive oil
1 cup diced red bell pepper
1/2 cup diced button mushrooms (optional)
1 cup diced zucchini
1/2 cup diced broccoli
4 to 6 (10-inch) tortillas or wraps of your choice
1/2 cup shredded Monterey Jack cheese
Salsa Roja (page 268) or your favorite hot sauce, for serving
Directions
1. In a large bowl, use a potato masher to smash the beans with the chorizo spice mix and salt. Mash until the beans are broken up but some large pieces remain. (Alternatively, pulse 6 times in a food processor, being careful not to puree.)
2. Heat a large skillet over medium heat. Add the oil, bell pepper, and mushrooms (if using) and sauté for 5 minutes, or until soft.
3. Add the zucchini and broccoli and continue to cook for 1 minute, or until the zucchini is tender and the broccoli is bright green. Add the bean mixture and continue to cook for 2 minutes, or until heated through. Set aside. (If using leftover vegetables, heat them up before adding the beans.)
4. Warm the tortillas one at a time in a dry skillet over medium heat for 15 seconds per side, or until they puff up. (You can also microwave them for 10 seconds.) A warm tortilla is more pliable and will be easier to roll. If you're not serving immediately, wrap the tortillas in a kitchen towel to keep warm.
Reprinted with permission from The Golden Door Table. Text copyright © 2026 by Greg Frey Jr. Photographs copyright © by Sara Remington. Cover illustration by Julie Barnes. Published by Andrews McMeel.
Originally featured in How to Eat Like You're at The Golden Door
Ingredients
2 cups cooked garbanzo beans, preferably homemade
2 tablespoons Chorizo Spice Mix (page 49)
1/4 teaspoon Diamond Crystal kosher salt
1 teaspoon extra-virgin olive oil
1 cup diced red bell pepper
1/2 cup diced button mushrooms (optional)
1 cup diced zucchini
1/2 cup diced broccoli
4 to 6 (10-inch) tortillas or wraps of your choice
1/2 cup shredded Monterey Jack cheese
Salsa Roja (page 268) or your favorite hot sauce, for serving