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1 from 1 vote

Vegan Breakfast Burrito

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)
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Breakfast, Main Course
Cuisine: American
Keyword: 15 minutes, breakfast, burrito, chickpeas, soy free
Servings: 4
Author: Rachel Ama

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.

Notes

This recipe was republished with permission from Rachel Ama. Find the original recipe here

Rachel Ama

Rachel Ama

Rachel Ama is a vegan queen. A dancing, cooking, kick-boxing, power-house of vegan inspiration. She knows the London vegan scene inside-out but she also looks abroad for flavor inspiration, and to both her Caribbean and African roots. She decided to go vegan overnight to try to improve her digestion - since then, she watched several documentaries and made the switch for good! She launched her YouTube channel in 2017 and now has almost 300,000 subscribers.