Dairy-Free Breakfast Burrito with Scrambled Chickpeas

Ingredients

• 4 count Large Flour Tortillas
• 2 cans Canned Chickpeas
• 0.5 medium Onion
• 1 medium Bell Pepper
• 2 cups Spinach
• 1 cup Salsa
• 1 medium Avocado
• 2 tbsp Olive Oil
• 1 tsp Chili Powder
• 0.5 tsp Cumin
• 0.25 tsp Turmeric
• 0.5 tsp Salt
• 0.25 tsp Black Pepper

Instructions

1. 1Place a 12-inch skillet over medium heat, which is about 300°F (150°C). Add the 2 tablespoons of olive oil to the skillet.
2. 2Add the 0.5 medium onion and 1 medium bell pepper to the hot skillet. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables are softened and the onion looks slightly see-through.
3. 3Add the 2 cups of spinach to the skillet. Cook for 1-2 minutes, stirring, until the spinach has wilted down.
4. 4Drain and rinse the 2 cans of chickpeas. Add the chickpeas to the skillet with the vegetables. Use a fork to gently mash about half of the chickpeas directly in the pan. This will help create a 'scrambled' texture.
5. 5Sprinkle the 1 teaspoon of chili powder, 0.5 teaspoon of cumin, 0.25 teaspoon of turmeric, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper over the chickpea mixture. Stir everything together and cook for another 5 minutes, stirring occasionally, until the chickpeas are heated through and the spices are fragrant.
6. 6While the chickpea mixture is cooking, warm the 4 count large flour tortillas. You can do this by placing them one at a time in a dry skillet over medium heat for about 30 seconds per side, or by wrapping them in a damp paper towel and microwaving for 30-60 seconds until pliable.
7. 7To assemble, lay one warm tortilla flat. Spoon about one-quarter of the scrambled chickpea mixture onto the center of the tortilla. Top with 1/4 cup of the 1 cup salsa and a few slices of the 1 medium avocado.
8. 8Fold the sides of the tortilla inward, then fold the bottom edge up and over the filling. Roll the tortilla tightly to form a burrito. Repeat with the remaining tortillas and filling.

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