Barcelona Breakfast Burrito

Super simple
Super simple
Super simple
Super simple
0:20 m

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!

Start cooking ➞




For the recipe

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

Before you start

Grater l Medium frying pan

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

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

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!
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