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This super tasty vegan breakfast burrito is a great way to start the day, and it’s totally soy-free (if that’s your thing)
Ingredients
- 4 Wraps of your choice
- 200 g 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 flavor and pepper to taste)
Simple Guacamole
- 2 avocados
- 1/4 red onion diced
- fresh lemon juice
- coriander
- salt and pepper to taste
Salsa
- 270 g cherry tomatoes
- 1/4 red onion
- coriander
- fresh lemon juice
- salt and pepper to taste
Instructions
- 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.
- 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.
- For the chickpea filling gentle pulse chickpeas in a food processor to break them apart, or mash with a potato masher.
- 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.
- Add your mashed chickpeas to the pan and mix in well and saute for a few minutes until hot.
- Turn the heat off and add black salt to the chickpeas right at the end of cooking.
This recipe was republished with permission from Rachel Ama. Find the original recipe here.
