For a tasty, healthy and filling vegan breakfast, burritos are the way to go! They are super easy to veganise and don't take too long to make either. Chickpeas are a great source of iron, calcium, fibre and protein so this meal is a great way to start you day!
Serves 4
INGREDIENTS
4 wraps
200g spinach
For the filling:
2 cans of cooked chickpeas, drained
1 red pepper
1 red onion
1 tbsp tumeric
1 tbsp paprika
1 tsp cayenne pepper
3 garlic cloves
For the guacamole:
2 avocados
1/4 red onion diced
Fresh lemon juice
A handful of coriander
Salt and pepper
For the salsa:
270g cherry tomatoes
1/4 red onion, diced
Fresh lemon juice
A handful of coriander
Salt and pepper
METHOD
1. To make the guacamole, mash 2 avocados in a bowl with a fork. Add the diced onion and coriander. Squeeze in fresh lemon juice and salt and pepper to taste.
2. For the salsa, dice the tomatoes and place them in a bowl. Add the diced onion and coriander. Squeeze in fresh lemon juice and salt and pepper to taste.
3. To make the filling, pulse the chickpeas in a food processor to break them apart but don't fully blend them.
4. Sauté the sliced red onion in a frying pan until soft with the tumeric, paprika, cayenne pepper and minced garlic. Add the mashed chickpeas to the pan and heat through for a few minutes until hot.
To assemble your burrito, first place the filling to one side of the wrap and then top with the salsa and guacamole. Tightly roll together tucking in the ends as you go along.
vegan, soy free, nut free