Chickpea and Vegetable Breakfast Burrito
Portable breakfast burrito stuffed with spiced chickpeas and veggies for a satisfying and protein-rich start.
Ingredients
- 1 cup chickpeas, drained and rinsed
- 1 tablespoon olive oil
- ½ teaspoon turmeric
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- 2 tablespoons nutritional yeast
- Salt and pepper to taste
- ¼ cup red bell pepper, diced
- ¼ cup spinach, chopped
- 2 whole grain tortillas
- ½ avocado, sliced
- 2 tablespoons salsa
Instructions
- In a bowl, mash chickpeas with a fork until slightly chunky.
- Heat olive oil in a skillet over medium heat.
- Add mashed chickpeas, turmeric, cumin, garlic powder, nutritional yeast, salt, and pepper.
- Cook for 3-4 minutes, stirring occasionally.
- Add bell pepper and spinach, cook for another 2 minutes until spinach is wilted.
- Warm tortillas according to package instructions.
- Divide chickpea mixture between tortillas, top with avocado slices and salsa.
- Fold in sides and roll up tightly. Cut in half if desired.