Vegan Scrambled Chickpea and Avocado Burrito
A high-protein, fiber-packed burrito featuring seasoned scrambled chickpeas, creamy avocado, and fresh veggies, all wrapped in a warm tortilla.
Ingredients
For the Scrambled Chickpeas:
- 1 cup canned chickpeas drained, rinsed, and mashed
- ½ tbsp olive oil for sautéing
- ½ tsp turmeric adds color and anti-inflammatory magic
- ½ tsp smoked paprika because flavor matters
- ½ tsp cumin warm, earthy goodness
- ¼ tsp garlic powder because garlic is life
- ¼ tsp salt adjust to taste
- ¼ tsp black pepper for balance
For the Burrito Assembly:
- ½ avocado mashed, for creaminess
- ¼ cup red onion finely chopped
- ½ cup baby spinach because vitamins are important
- 2 large whole wheat tortillas or your favorite wrap
Instructions
- Mash chickpeas in a bowl using a fork or masher.
- Heat olive oil in a pan over medium heat.
- Add chickpeas, turmeric, paprika, cumin, garlic powder, salt, and black pepper.
- Sauté for 3-4 minutes, stirring frequently.
- Warm tortillas in a dry pan for a few seconds.
- Spread mashed avocado over each tortilla.
- Layer with chickpea scramble, red onion, and baby spinach.
- Roll the burrito tightly, making sure to tuck in the edges.
- Slice in half and devour immediately (or wrap for later).
Notes
Nutritional Values (Per Serving)
- Calories: ~350
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 11g
Vitamins & Minerals (Per Serving)
- Iron: 18% DV
- Folate: 20% DV
- Vitamin A: 15% DV
- Magnesium: 14% DV
- Potassium: 22% DV
Additional Notes & Tips
- Want more protein? Add black beans or tofu.
- Like it spicy? Throw in sriracha or jalapeños.
- Meal prep hack: Store everything separately and assemble fresh.
- Extra crunch? Add shredded carrots or bell peppers.