Barcelona Breakfast Burrito
- Super simple
- 0:20 m
- 12 ingredients
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: 2
Ingredients
For the recipe
- 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
Before you start
Grater l Medium frying pan
Step 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
Ingredients
- 1 shallot
- 1 garlic clove
- 150g cherry tomatoes
- 200g mixed mushrooms
- 15g thyme
- 1 x 400g can of chickpeas
- Juice of 1 lemon
- 1 small ripe avocado
Step 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
Ingredients
- 2 tsp olive oil
- ½ tsp paprika
- ½ tbsp soy sauce
- Salt & pepper to taste
Step 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!
Ingredients
- 100g baby spinach
- 2 large wholemeal tortillas