Barcelona Breakfast Burrito
Breakfast is supposedly the most important meal of the day - so best make it hearty and delicious! This breakfast burrito is packed with protein, fibre and healthy fats, and will fully prep you for the day ahead. It also makes for a glorious post-gym meal. And on top of all that, it's full of flavour! This is a creative and super tasty plant based breakfast recipe. Feel free to get creative with spices if you prefer a punchier burrito. We know you're gunna love it. The filling will stay good for a few days in the fridge so you can prep for the mornings ahead if you want!
Serves
Ingredients
For the recipe
<item-todo-done>2 tsp olive oil<item-todo-done><item-todo-done>1 shallot<item-todo-done><item-todo-done>1 garlic clove<item-todo-done><item-todo-done>150g cherry tomatoes<item-todo-done><item-todo-done>200g mixed mushrooms<item-todo-done><item-todo-done>15g thyme<item-todo-done><item-todo-done>1 x 400g can of chickpeas<item-todo-done><item-todo-done>½ tsp paprika<item-todo-done><item-todo-done>½ tbsp soy sauce<item-todo-done><item-todo-done>100g baby spinach<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done><item-todo-done>1 small ripe avocado<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>2 large wholemeal tortillas<item-todo-done>
Before you start
Grater l Medium frying pan
First, prepare your ingredients
- Peel and grate the garlic
- Peel and finely chop the shallot
- Clean the mushrooms and chop into bite sized chunks
- Roughly chop the cherry tomatoes
- Drain and rinse the chickpeas, place in a bowl and mash slightly with a potato masher or a fork
- Juice the lemon
- Pick and roughly chop the thyme
- Wash, dry and roughly chop the spinach
- Peel, de-stone and slice the avocado
Now, cook the filling
- Place the oil in a medium frying pan over a low medium heat
- Add the shallot and a small pinch of salt to the pan and stir for 30 seconds
- Add the garlic and stir for a further 1 minute
- Add the mushrooms, half the tomatoes and thyme and cook for a further 2-3 minutes
- Add the mashed chickpeas, paprika, soy sauce and sauté for a further 5-6 minutes, folding regularly with a wooden spoon
- Squeeze the juice of half a lemon over the mixture, sprinkle over the remaining tomatoes and fold the mixture to combine
- Season to taste with salt and pepper
Finish and serve
- Remove from the heat, fold through the baby leaf spinach
- Spoon the mixture into the middle of the tortillas, layer over the avocado slices and serve immediately, wrapping the Barcelona Breakfast Burritos at the breakfast table!