Easy Chickpeasy Breakfast Burritos
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!
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.
Chickpea Scramble Breakfast Sandwich
We love making protein-packed breakfasts around here. It helps get us through the day without getting sluggish, puts an end to mid-morning snacking, and gets us through our afternoon runs with the pup. One of our favorite ways to do that is to whip up a big batch of spicy chickpea scramble! We toss slightly mashed chickpeas into a large skillet, toss in whatever veggies we have and some of our favorite spices (usually some combo of cumin, chili powder + lots of garlic), and cook it until the whole thing is heated through and the veggies are soft. Its super easy to whip up, reheats well, and last about a week in the fridge! When I'm on top of my shit and food prepping, this is one of my faves. Sometimes though, eating the same breakfast can get boring. You've been there- breakfast rut is the worst! To mix things up we bought focaccia buns, piled 'em high with chickpea scramble, creamy avocado, a slice of Field Roast's new Chao cheese, a smattering of mustard, and a sprinkle of cilantro. PERFECTION! So much flavor and such a nice change from the usual faux meat + faux egg combo. So, let's eat!
Mexican Chickpea Scramble (about 1/2 cup per sandwich)
2 focaccia buns
2 slices of Field Roast Creamy Original (or your favorite sliced vegan) cheese
2 tablespoons spicy mustard
1 avocado, pitted and thinly sliced
Make up your chickpea scramble (the day before, if you like!) and heat it over medium heat until it is heated through.
In a toaster or on a griddle, lightly toast the inner sides of the focaccia buns. Spread the inside of the bottom and top of the buns with 1-2 teaspoon of mustard each. Layer hot scramble onto the bottom bun, then top with a layer of sliced vegan cheese and sliced avocado. Serve and enjoy!
Makes 2 breakfast sandwiches. Scramble can be refrigerated 4-5 days in the fridge and reheated.
Mexican Chickpea Scramble
Good morning! I can't believe this is the first time I'm posting this recipe. Alex and I eat this for breakfast at least twice a week, sometimes more. We add in different veggies and toppings depending on what we've got, but these specific ingredients are our favorites. With fresh garden tomatoes and a side of buttery avocados, it really hits the spot. We like pairing ours with a side of toast or corn tortillas and wrapping it up like a taco. Yum!
If you're new to the vegan lifestyle, the is breakfast makes a great substitute for scrambled eggs, and has nearly 20 grams of protein per serving! (A great answer when you get that snarky question "But where do you get your protein?") It'll fill you up and keep you full, and unlike cooked eggs, makes GREAT leftovers. Now, let's eat!
1- 15 ounce can chickpeas (garbanzo beans), half mashed
1/2 medium onion (about 1/4 cup), chopped
1 small bell pepper (about 1/4 cup), diced
1 medium tomato (about 1/4 cup), diced
1/4 cup shredded cabbage
1 clove garlic, minced
2 tablespoons coconut oil, separated
1/2 teaspoon cumin
1/4 teaspoon cayenne
1/4 teaspoon smoked paprika
1/8 teaspoon turmeric
salt & pepper to taste
In a medium-sized frying pan, heat 1 tablespoon of coconut oil with chopped onions, bell peppers, and garlic. Cook on medium heat, stirring regularly, until onions begin to soften and start to become glassy, about 5 minutes. While veggies cook, use a fork to mash about half of the chickpeas. (More or less, depending on the texture you prefer- more mashed is closer to a scrambled egg texture.) Add chickpeas & the last tablespoon of coconut oil to the frying pan, and stir to combine. Sprinkle in cumin, cayenne, smoked paprika, turmeric, salt & pepper. Stir to evenly distribute, and continue cooking several minutes, until mixture is heated through. Toss in chopped tomatoes & shredded cabbage, and cook 1-2 more minutes, so they slightly soften. Turn off the heat and serve your scramble with a side of avocado and salsa, plus a sprinkle of chopped cilantro, and a squeeze of fresh lime. Serves 2. Leftovers save well in the fridge for up to 3 days. Enjoy!