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RECIPE: Vegan breakfast burrito

Need a change from eggs on toast? Try this tasty (and healthy) alternative and you may never go back...

I got hooked on breakfast burritos while living in San Francisco: five bucks for what felt like a half-kilo wrap, filled with cheese, egg, beans and other tasty somethings. And the habenero sauce, ooh... What more could one want - especially when facing those steep SF hills on foot? How about one that's plant-based and super healthy?


A burrito (Image DonMarciano/Pixabay)



For the chickpeas (makes double)

1 teaspoon ground paprika
1 teaspoon ground turmeric
sea salt and cracked black pepper
2 × 400 g cans chickpeas, drained and liquid reserved
1 tablespoon olive oil
small handful (¼ cup) flat-leaf parsley, roughly chopped

For the burritos

1 small clove garlic
½ red onion
1 large tomato, diced
½ fresh green jalapeño chilli, finely chopped
sea salt and cracked black pepper
2 teaspoons extra virgin olive oil
4 large corn or flour vegan tortillas
½ × quantity scrambled chickpeas, warmed (see opposite)
1 large avocado, halved and sliced
large handful (1 cup) coriander sprigs
2 limes, halved



Cooking method: Frying

For the chickpeas. This makes double the amount needed for burritos so you can keep for later.
Put the paprika, turmeric and a pinch of salt and pepper in a large bowl. Add enough of the reserved chickpea liquid to make a loose paste.

Add the chickpeas and roughly mash with a fork, making sure you distribute the spices evenly.

Fold through about ½ cup (125 ml) of the reserved chickpea liquid to make the mixture nice and moist, add more if you wish.

Heat the olive oil in a large non-stick frying pan over medium heat. Add the chickpea mixture and cook, stirring often, until golden in colour, about 5–6 minutes. Fold through the parsley.

For the burritos
Finely grate the garlic and onion into a medium bowl. Add the tomato, jalapeño, a good pinch of salt and pepper and the olive oil. Stir until well combined and set aside.

Warm the tortillas as per packet instructions and lay them out side by side on a clean work surface.

Pop a quarter of the scrambled chickpeas on one quarter of each tortilla. Top with a couple of slices of avocado, followed by a spoonful of the tomato mixture and a few sprigs of coriander. 

Fold the tortillas in half, then half again and serve while still warm with halved limes squeezed over.


Recipe from SuperNatural: 100 Easy Plant-Based Recipes by Tobie Puttock


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Written by: Mark Harada
Published: 5 October 2020

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