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Easy Chickpeasy Breakfast Burritos

6/9/2015

21 Comments

 

Easy Chickpeasy Breakfast Burritos

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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! 
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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.
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21 Comments
Jennifer Harmon {Peppers and Peaches} link
6/9/2015 06:41:17 am

You don't know it but I think we just became best friends. I am all about a savory breakfast involving some sort of tortilla. In fact, I recently posted a version of breakfast potato tacos (I live in South Carolina, didn't even know they are a thing in Cali). THEN, you give me this recipe which I happen to have all the ingredients at home, PLUS they are grab and go. I eat breakfast at work every morning and am constantly trying to mix it up with the resources available...tend to be sweet breakfasts, but savory breakfasts have my heart. Moral of this rambling....you rock. I love you. And thanks!

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Sarah | Well and FUll link
6/10/2015 04:39:54 am

One of the things I miss most from my pre-vegan days are the breakfast burritos. I LOVE the idea of using chickpeas in a scramble, it's so healthy and easy! I'll definitely have to try cooking it with the coconut oil, I bet that makes it extra browned and crisy! :)

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Anna link
6/11/2015 09:22:40 pm

looks absolutely delicious :) yummy

https://aspoonfulofnature.wordpress.com/

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Mason
6/16/2015 08:28:12 am

Oh these are so happening this weekend!

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kathy patalsky link
6/16/2015 02:12:46 pm

ahhhh I am still so confused about the chickpea brine usage nowadays! These look amazing! My breakfast-burrito-addicted husband would love these. Me too!

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Christin
6/18/2015 12:30:32 am

Amazing! Made them yesterday and we are it all. Making them again today!

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Carla
6/18/2015 12:42:36 am

Brillant and simple!

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Carrie
4/29/2016 07:15:24 pm

Made this tonight but it was a disaster, it didn't "set"....thinking I may have over-puréed the mixture?

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Amber link
5/2/2016 08:52:10 am

Hmm..perhaps! Or maybe you didn't cook the scramble long enough? I'm so sorry to hear that!

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Deanna
5/11/2016 08:16:26 pm

Fantastic flavor! The avocado is a must.

We found that by the time the mixture was browned and set it was dry. I'd love to try again with something that might add some moisture to it. Suggestions?

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Amber link
5/12/2016 01:57:37 pm

Hmm...I would maybe add a little salsa or some sautéed veggies? Perhaps they will help keep it moist. Alternatively you could try a little unsweetened almond (or other non-dairy) milk! Good luck :)

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Deanna
5/13/2016 11:22:56 am

Thank you! I will try it.

Emma A
6/11/2016 10:06:25 am

Thanks for this recipe! Once I learned I couldn't eat egg whites or gluten, breakfast has been very depressing. Really enjoyed this breakfast burrito!

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Leo link
6/27/2016 07:46:08 am

Thank you for the inspiration. I altered the recipe a bit, and husband & I both really liked the result. Thinking of chorizo recipes -- so often the base of Mexican breakfast burritos -- I added a slight pinch of cinnamon (yes), about 1/2 teaspoon of oregano, and an extra garlic clove. I also added well crisped 1/2 inch potato cubes and sautéed jalapeno and onions to the chickpeas once they started to dry up and reach a "hashy" consistency. Again, thank you for this recipe. We joke about our Sunday breakfast "rotation schedule." Chorizo y papas are on that schedule, but we're surely going to replace that frequently with this recipe.

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Billy
7/3/2016 08:54:55 am

I've tried this twice and the "eggs" have been a complete loss. The end result both times have been a thick, playdough-like bean paste. Is there an optimal temp? I tried it at medium the first time and med-high the second. Would it work better if covered in between stirs and flips? It's just a dense, pasty mess for me and I'm usually really good at nailing this kind of stuff first go-round, so I'm feeling really dejected... and hungry.

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Amber link
7/3/2016 03:04:31 pm

Oh no Bill! I'm so sorry to hear that!

I think med-high is ideal, and maybe - I just realized this -using a cast iron pan helps? We always cook with cast-iron as opposed to non-stick and I think thats how we get such a good char.I think covering between stirs/flips would add moisture and probably make it worse. My best advice here is to make sure it cooks all the way through and even browns a bit before flipping, and make sure you aren;t using too much non-stick, just bit of butter or oil in the pan first. Good luck!!

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Tammy link
9/6/2016 06:58:35 am

These look soo good. Have you thought of using kala namak black salt to the "egg" for an eggy taste? I add it to my chickpea salad. It is soo good. These look delicious. I will be trying them soon. Thanks

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camille harvey
1/11/2017 05:36:07 am

Hey I just made this recipe this morning, it was super good the flavour was there but it became such a mush that I couldn't flip it whatsoever! Do you think I blended it too much? Was still really good tho :) x

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Amber link
1/13/2017 01:12:49 pm

Hi Camille! Definitely over blended it - the mixture should be pretty chunky, just mashed enough to be flippable in the pan. Hope that helps - enjoy!

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Lynda
2/12/2017 06:37:38 pm

I cook my own chickpeas, what quantity of chickpeas to liquid would be in a can? tia

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Amber link
2/13/2017 05:53:18 pm

Hi Lynda! You'll need about 2-4 tablespoons of liquid that the beans were cooked in per 'can'. Since it's homemade, I suspect you would need closer to 2 than 4 though. Good luck!

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