Vegan Avocado and Chickpea Breakfast Burrito
A hearty, protein-packed burrito loaded with mashed chickpeas, creamy avocado, fresh veggies, and bold spices, all wrapped in a soft tortilla.
Ingredients
For the Chickpea & Avocado Mash:
- 1 cup cooked chickpeas or canned, drained & rinsed
- 1 medium avocado ripe, because hard avocados are a tragedy
- 1 tbsp lime juice for freshness
- ½ tsp garlic powder because garlic improves everything
- ½ tsp smoked paprika for that subtle smoky kick
- ¼ tsp salt adjust to taste
- ¼ tsp black pepper because balance is key
For the Burrito Filling:
- ½ cup cherry tomatoes diced, for a juicy bite
- ¼ cup red onion finely chopped, because flavor matters
- ¼ cup fresh cilantro chopped, optional for the haters
- 2 tbsp salsa for a bit of tang
- 2 large whole wheat tortillas or your favorite kind
Instructions
- Mash the chickpeas and avocado in a bowl until combined but still slightly chunky.
- Add lime juice, garlic powder, smoked paprika, salt, and black pepper. Mix well.
- Toss in the cherry tomatoes, red onion, and cilantro. Stir until everything looks delicious.
- Warm the tortillas in a pan for 10 seconds or microwave for 15 seconds.
- Spoon the chickpea-avocado mixture onto each tortilla.
- Top with salsa for extra flavor.
- Fold the sides of the tortilla and roll tightly.
- Slice in half for maximum aesthetic satisfaction.
- Eat immediately or wrap in foil for later.
- Try not to eat both burritos at once (or do, no judgment).
Notes
Nutritional Values (Per Serving)
- Calories: ~320
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 12g
Vitamins & Minerals (Per Serving)
- Folate: 30% DV
- Iron: 15% DV
- Vitamin C: 20% DV
- Magnesium: 18% DV
- Potassium: 25% DV
Additional Notes & Tips
- No chickpeas? Use white beans instead.
- Make it spicy! Add jalapeños or hot sauce.
- Want more protein? Throw in some hemp seeds or tofu.
- Meal prep hack: Make the filling ahead and store it in the fridge.