Need something savory, portable, delicious and vegan for breakfast? Look no further! I love having these for breakfast, or as “breakfast for dinner”. My boyfriend absolutely loves them and he is an omnivore! He told me that he literally has to watch me make these sometime because he refuses to believe that they are vegan (which from him is the highest compliment he could give)!
1 can garbanzo beans (don’t drain the liquid)
6 baby portobello mushrooms
1/3 cup diced onions
1/2 cup yellow bell peppers
2 small avocados (or one very large one)
whole wheat tortillas
Take the can of garbanzo beans (including the liquid in the can) and put in the blender. Blend until well mixed and pourable. Leave this mix in the blender for now and set aside.
Cut the avocado in half, and remove the skin. Cut into slices and set aside.
Next, prep your mushrooms.
Place the mushrooms with the cap side down and cut off the stem with a sharp knife. Then, take a spoon and scoop out the black “gills”. Turn the mushrooms over and wipe off with a damp paper towel to remove any dirt or residue from the cap of the mushroom.
Cut mushroom into 1/4 inch thick slices. Set aside.
Slice the tomato into slices about 1/4 inch thick. Set aside.
Dice the onions and bell pepper.
Heat up a skillet to medium heat. Once the skillet is hot, drizzle olive oil into the pan. Place the mushrooms on the skillet. Cook for two minutes on each side. Take the mushrooms out of the skillet and sit on a plate so that they stop cooking.
Turn up the heat on the skillet to medium high heat. Put the onions and bell peppers in the pan. Sauté for a minute or two.
Add the blended garbanzo beans into the pan with the onions and peppers. Cook and fold onto itself like you would scrambled eggs. Once the mixture has the approximate thickness of mashed potatoes. Turn off the heat.
Place the tortillas on a microwave safe plate with a damp paper towel on top. Microwave for thirty seconds.
Scoop the garbanzo bean mash into the tortilla. Place mushrooms on top. Next, add sliced tomatoes.
Top with the sliced avocado.
Roll the burrito up, folding the smaller sides in first, then the long sides. Place seam side down.