Mashed Chickpea Breakfast Burrito

I'm in a breakfast club at work. Last week was my turn to bring a protein. Each week, someone brings a protein, a carb and fruit for everyone in the group. Typically, the protein is eggs. Breakfast burritos from Santiago's or McDonalds egg sandwiches. I had been looking forward to my turn, to come up with something plant-protein based.

And then I forgot about it, ha. The club organizer sent me an email the day before, and so I didn't really have much time to get creative, I figured I'd do mushrooms with basonish marinade, and something with chickpeas, because I seriously can't get enough chickpeas right now. So, I woke up at 4 AM and knocked these yummy minis out. Everyone gobbled them up, and now I'm planning on making them again to see if they freeze well. Here's the recipe:

Mashed Chickpea Breakfast Burrito (makes 20 mini burritos)

4 cans chickpeas (reserve two cups on liquid from can)

1 tsp of each: tumeric, chili powder, cumin

Healthy pinch of salt

2 packages of casera tortillas

2 cups spinach

1 zuchini

1 roma tomato

cilantro

1 green onion

16 oz bella mushrooms

4 T tamari or soy sauce

4 T maple syrup

¼ teaspoon liquid smoke

dash of garlic powder, onion powder

Mix mushroom marinade, the idea is it tastes like hickory maple bacon, so taste and adjust seasoning to your liking. Cut up mushroom and toss in marinade to sit for a few minutes.

Drain and rinse chickpeas (reserve 1-2 cups of liquid)

Mash with your hands! I guess you can use a masher or a spoon, but I feel like I get the best rough smash with my hands.

Put the mash in a pot on medium heat, add seasoning and about 1/4 c reserved liquid. Once chickpea mash is warmed through, switch heat to low to keep warm- Keep adding tablespoons of aquafaba to keep moist. I just used the liquid to keep it from sticking to the bottom while I prepped the rest of the ingredients. I only added like 1-2 tablespoons after initial amount.

Put mushrooms and marinade in a pan over medium low heat and cook until all the liquid cooks down, approx 10 minutes.

Steam spinach for about 2-3 minutes, steam zucchini for same amount of time, just to warm up.

Cut up tomato, green onion and cilantro.

To assemble:

I wrapped five tortillas in a damp paper towel and microwaved for about 15-20 seconds. Take one tortilla and add one heaping spoonful of chickpea mash, a teaspoon of mushrooms, top with a dab of spinach and zucchini. Add about 3-4 pieces each of green onion and one leaf of cilantro.

Fold in two sides of the tortilla and roll mini burrito.

I wrapped each one in foil and tossed them on a baking sheet in a 250 degree oven to keep warm, but they are super good room temp too. I bet that actually getting them crisped in the oven would be good, too.

That's it, pretty easy and tasty. If you make these, let me know how they turned out!

#veganbreakfastburritochickpeamashed