Barcelona Breakfast Burrito

Barcelona Breakfast Burrito

This gut-healthy Barcelona breakfast burrito is the kind of morning cook-up we genuinely look forward to. Chickpeas, mixed mushrooms, and baby spinach all pull their weight for your gut, wrapped up in a wholemeal tortilla with creamy avocado and a hit of lemon. It takes about 20 minutes, which means it works on a lazy weekend and a surprisingly ambitious Tuesday. We first made this after a trip to Barcelona where breakfast felt like a proper occasion, not an afterthought. Trust us, once you've had this, plain toast is going to feel a bit sad.

Cook: 20 min
Serves 2

Before You Start

  • Potato masher
  • Medium frying pan

Ingredients

  • 2 tsp olive oil
  • 1 shallot
  • 1 garlic clove
  • 150g cherry tomatoes
  • 200g mixed mushrooms
  • 15g thyme
  • 1 x 400g can of chickpeas
  • ½ tsp paprika
  • ½ tbsp soy sauce
  • 100g baby spinach
  • Juice of 1 lemon
  • 1 small ripe avocado
  • Salt & pepper to taste
  • 2 large wholemeal tortillas

Method

1

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
2

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
3

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!

Tips & Variations

  • Get a good sear on the mushrooms: Don't crowd the pan. Give them space and let them properly brown before you stir. It makes a huge difference to the final flavour.
  • Warm your tortillas: 30 seconds each in a dry pan while the filling rests. Cold tortillas crack when you roll them and nobody wants that.
  • Mash or slice the avocado: If your avocado is very ripe, mash it straight onto the tortilla with a pinch of salt. If it's just ripe, slices work better and hold their shape in the wrap.

Why This Works

Sautéing the mushrooms and chickpeas together with paprika and soy sauce gets you this deep, almost smoky base that makes the whole thing taste like it took way longer than it did. The lemon juice at the end is non-negotiable, it lifts everything and stops the avocado going grey on you. Ian always squeezes a little extra in and honestly, he's right.