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!

Cost per portion


CO2e per portion

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