We love grab-and-go breakfasts around here.
Alex and I both work early most days, so a lot of time a kiss on the way
out the door is all you've got time for- let alone a full fledged
balanced breakfast. In our attempt to whip us some easy breakfast
burritos, Alex had a brilliant idea. Why not use the AMAZING, fluffy,
egg-white-like properties of aquafaba to help keep our breakfast light +
similar to the 'potato tacos' so popular here in So Cal? So we did it!
And they were a hit. Plus, they're perfect for making ahead and
freezing, so you can just grab one on your way out the door and heat it
up later. The aquafaba keeps the texture of the chickpeas 'egg like' and
you cook 'em up just like you would a pan of scrambled eggs. You can
toss in any chopped veggies you like, but we liked them slathered in
avocado, hot sauce, and cilantro. They have a slightly hummus-y flavor
and they're packed with protein. And even though we've been enjoying
them in the mornings, they're great ANY time of the day. They whip up in
under 15 minutes, so let's eat!
INGREDIENTS
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
2 tortillas
1 lime, quartered
avocado, halved and sliced
hot sauce, to taste (opt.)
cilantro, roughly chopped (opt.)
DIRECTIONS
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.
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
2 tortillas
1 lime, quartered
avocado, halved and sliced
hot sauce, to taste (opt.)
cilantro, roughly chopped (opt.)
DIRECTIONS
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.
