Meatless Monday: Spicy Garbanzo Bean Burritos with Cucumber Yogurt Sauce

I have a confession to make. Some nights, I just don't want to cook. Period. I know that happens to us all, but somehow the guilt comes rushing in every time.

For nights like those, I am trying to amass easy, tasty and healthy meals to save us from the call of takeout pizza. One of my favorite sources for inspiration for these meals is The Splendid Table Weeknight Kitchen emails. They're not always as simple as you'd like for a Tuesday, but the recipes are almost always a success.

This one was particularly successful because I mostly have the ingredients on hand at any given time. I haven't solved the wrap/flatbread as a pantry item yet since we don't go through them quite fast enough, but they are easy enough to pick up on the way home.

For me, the yogurt sauce is the star here, but the flexibility of heat and flavor for the garbanzos is great. There is so much potential for variety! If you play with it, let me know how it goes!

Spicy Garbanzo Bean Burritos with Cucumber Yogurt Sauce (adapted from the Splendid Table e-mail)

• 2 tablespoons vegetable oil
• 1 tablespoon minced garlic
• 1-1/2 cups thinly sliced onion (about 1 medium onion)
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon red pepper flakes
• 1 teaspoon paprika
• Two 15-ounce cans garbanzo beans (chickpeas), drained
• Salt and pepper to taste
• 2 tablespoons chopped fresh cilantro
• 6 large flour tortillas

Cucumber Yogurt Sauce 

• 1/2 cup plain greek yogurt (I used 2%)
• 1 small Persian or English cucumber, peeled and grated on medium holes (about 1/2 cup)
• 1/2 teaspoon paprika
• Salt and pepper to taste

1. Heat a large sauté pan over medium and add the oil. Add garlic and onion and cook for 6 minutes. Add the coriander, cumin, red pepper flakes, and paprika and mix well. Add the garbanzo beans and cook for about 5 minutes, stirring constantly. Season with salt and pepper and then stir in the cilantro.
2. As the garbanzo beans finish cooking, make the sauce. Mix together all of the ingredients in a small bowl.
3. Spoon 1/2 cup of the garbanzo bean mixture onto each tortilla and top with some yogurt sauce. Fold up tortillas on one end, roll tightly and serve.