- Breakfast
- Brunch
- Lunch
- Main Meal
- Dinner
- Snack
Breakfast burrito
- 5 mins
- 10 mins
- Serves 2
- Gluten Free Option
- Super Easy
- One Pot
- Kid Friendly
- Oil Free
- Refined Sugar Free
- Nut Free
- Picnic
This hearty burrito is a perfect all-day breakfast, easy to pack on the go and will keep you well-fuelled for the day.
Ingredients
- 1 red onion, roughly chopped
- 1 tbsp water + more if needed
- ½ tsp ground turmeric
- 1 tsp ground coriander seeds
- 1 tsp ground cumin seeds
- 1 cup broccolini (or broccoli), roughly chopped
- 1 cup button mushrooms, roughly chopped
- 1 x 250g block plain tempeh, crumbled
- Handful cherry tomatoes, halved
- ½ cup cooked kidney beans, mashed (approx ½ a 400g can)
- 1 tbsp tomato paste, dissolved in 1 cup warm water
- 2 large corn tortillas
- Handful raw mixed greens (e.g. baby spinach, rocket, lettuce), shredded
Directions
- Sauté the chopped red onion in a pan over medium-high heat with a tablespoon of water for 1-2 minutes.
- Add the spices (turmeric, coriander and cumin) and a splash more water if needed, and cook for another 30-60 seconds.Add the broccolini, mushrooms, tempeh and cherry tomatoes to the pan and stir to combine with the spice and onion mix.
- Stir the tomato paste into a cup of hot water, then add this to the pan along with the mashed kidney beans. Stir well, then reduce heat and cover to simmer for 10 minutes.
- Dollop a generous serving of bean mix into each tortilla, top with fresh greens, roll up, and serve!
Chef's Tips
- You can also add the fruit or toppings to the blender at step 2 (or 2 tablespoons cocoa) to create different nice cream flavours such as strawberry, peanut or chocolate.
- This tastes just as good as regular ice cream but is super healthy; I love it!
- Best eaten immediately as sadly it does not freeze well once blended.
- This is delicious served on wholemeal pancakes for breakfast!
Kumbi Mukaro
