Vegan Breakfast Burrito

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super tasty vegan breakfast burrito

#soyfreehunnieS!

My take on a vegan breakfast burrito! Full of flavour and soy free, the chickpeas add great texture and protein whilst soaking up all the seasonings. The added black salt creates an egg-like flavour for authenticity!

prep time: 10 mins
cook time: 5
feeds: 4 portions

Ingredients

4 Wraps of your choice

200g spinach

Filling

2 x 240g chickpeas (2 cans of cooked chickpeas)

1 red pepper

1 red onion

1 tbsp turmeric

1 tbsp paprika

1 tsp cayenne pepper

3 cloves garlic

black salt (for the egg-like flavour) and pepper to taste

simple guacamole

2 avocados

1/4 red onion diced

fresh lemon juice

coriander

salt and pepper to taste

simple salsa

270g cherry tomatoes

1/4 red onion

coriander

fresh lemon juice

salt and pepper to taste

method

1. Make your simple guacamole by mashing 2 avocados with the back of your folk in a bowl. Then add finely chopped red onion and coriander. Squeeze in fresh lemon and salt and black pepper to taste.

2. for your salsa, slice your tomatoes into small pieces and place them in a bowl. add finely chopped red onion and coriander. squeeze in fresh lemon and salt and black pepper to taste.

3. for the chickpea filling gentle pulse chickpeas in a food processor to break them apart, or mash with a potato masher.

4. add finely sliced red onion to a pan and saute. add in the turmeric, paprika, cayenne pepper and minced garlic and saute until the onions are garlic are cooked.

4. add your mashed chickpeas to the pan and mix in well and saute for a few minutes until hot.

5. turn the heat off and add black salt to the chickpeas right at the end of cooking.

then make your wraps!