Easy Chickpeasy Breakfast Burritos
1 teaspoon coconut oil
1- 15 oz. can chickpeas NOT DRAINED
1 clove garlic
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon each salt + pepper
1 lime, quartered
avocado, halved and sliced
hot sauce, to taste (opt.)
cilantro, roughly chopped (opt.)
Heat a teaspoon of coconut oil in a medium skillet over medium heat.
Pour entire can of chickpeas INCLUDING the brine, or ‘aquafaba’, into a blender or food processor. Toss in garlic and spices and blend until mixture becomes mostly smooth, but pourable.
Pour mixture into the heated pan, using a spatula to move mixture around as it begins to cook, letting it get slightly browned before flipping mixture onto itself (like scrambled eggs). Continue cooking mixture until it has thickened and browned slightly, becoming almost mashed potato in texture. Lay a tortilla flat, scooping about half of the chickpea mixture on top. Top with slices avocado, hot sauce, cilantro, and a squeeze of fresh lime. Fold tortilla around mixture and enjoy!
To make freezer burritos, simply fold the tortilla around the chickpea mixture and wrap the whole burrito tightly in tin foil. Freeze indefinitely. When ready to reheat, remove and bake at 350 degrees until the inner mixture is heated through and tortilla begins to brown. Add avocado and condiments + eat ‘em up. Makes 2 burritos.