Breakfast burritos are the perfect way to kick off a weekend. Best of all, these partials of deliciousness are packed with vitamins and minerals to ensure you get the right start to the day!
Serves
2
Ingredients
- 2 whole-wheat tortillas
- 200g shiitake mushrooms
- 1 Tin chickpeas
- 1/2 punnet cherry tomatoes
- 1 avocado
- 100g spinach and rocket leaves
- 2 garlic cloves
- 1 shallot
- 2 tsp olive oil
- 1/2 tbsp soy sauce
- Lemon
- Thyme
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt and pepper
Method
In a pan, sauté sliced shallots and minced garlic for 1 minute. Add in the washed and diced mushrooms as well as the cherry tomatoes and thyme.
In a seperate bowl, drain chickpeas and mash until softened along with the smoked paprika and soy sauce. Once combined, add these to the pan with the mushrooms.
Mash the avocado with salt and pepper and set aside.
When the mushroom mixture is well combined, finally fold through spinach and then you are ready to plate your burrito.
Place a generous spoonful of mushroom mixture on your tortilla followed by a squeeze of lemon and a big dollop of avocado.
Wrap the burrito and it’s ready to serve!
Note
For an extra hearty breakfast, serve with garlic potatoes.
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Sparkling Eats 
looks delicious!