Breakfast Burritos

Name: Breakfast Burritos
Yield: Makes 2 portions
Ingredients: plant yoghurt, lime juice or chilli jam, to serve; hemp hearts; 1 tomato, chopped; ½ avocado, peeled, pitted and chopped; a few coriander (cilantro) leaves; 2 lettuce leaves, shredded; salt and freshly cracked black pepper; 2 corn or wheat tortillas; ½ teaspoon cayenne; 250 g (9 oz/1 cup) tinned black beans, well drained; ¼ red onion, finely chopped; 20 g (¾ oz) chopped fresh or tinned pineapple; 2 tablespoons olive oil; ½ leek, green and all, chopped; 1–2 garlic cloves, chopped

Preparation info

Makes
2
portions

Difficulty
Easy

Appears in

7 Day Vegan Challenge: The easy guide to going vegan

By Bettina Campolucci Bordi

Published 2019

About

I love this recipe. I always make a large batch of the mince and keep it readily available in the fridge or freezer so that I can put together a meal in minutes. It’s versatile and absolutely delicious.

Ingredients

2 tablespoons olive oil
½ leek, green and all, chopped
1–2 garlic cloves, chopped<

Vegan
Breakfast

Method

Heat the oil in a saucepan, add the leek and garlic and fry for about 5 minutes over a low heat until nice and soft, stirring occasionally. Season with cayenne and salt and pepper to taste. Then add the drained beans and fry for another 5 minutes over a medium heat, stirring occasionally. Give them a good stir, then separate half of the mixture in the pan and gently mash with the back of a fork