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Butterbean Breakfast Burrito

Yields2 ServingsPrep Time45 minsCook Time25 minsTotal Time1 hr 10 mins

FOR THE SCRAMBLE:
 ½ can Hi-Lo Butter Beans
 1 cup Chickpea flour
 ½ cup Water
 1 stalk Scallion (chopped)
 ½ medium Onion (chopped)
 ½ Tomato (chopped)
 1 Scotch Bonnet (finely chopped, to taste)
 1 pinch Sea salt
 1 pinch Turmeric
FOR THE SAUTÉED VEGGIES
 2 florets Broccoli
 2 florets Cauliflower
 2 Carrots (cut into wedges)
 ½ Bell pepper (sliced)
 Wraps (your choice)
 Dip (your choice)
1

  1. Make the Chickpea Scramble:
     In a mixing bowl, combine the chickpea flour, Hi-Lo Butter Beans, water, scallion, onion, tomato, Scotch bonnet, sea salt, and turmeric.
    2. Whisk to create a thick batter.
    3. Heat a pan over medium heat (no oil needed). Pour the batter into the pan.
    4. Stir and whisk regularly, breaking up the mixture until you achieve a scrambled egg-like texture. Continue stirring until fully cooked and resembling a scramble.

 

  1. Sauté the Veggies:
    In a separate pan, sauté the broccoli, cauliflower, carrots, and bell pepper over medium heat until tender but still crisp. You can use a small amount of oil or water to help with the sautéing.

 

  1. Assemble the Burrito:
    Lay your wrap flat and layer the sautéed veggies and chickpea scramble in the center.
    2. Fold the wrap tightly into a burrito.

 

  1. Serve:
    Serve the burrito with your favourite dip, such as salsa, guacamole, or WellGood Spicy Cheese Sauce, and enjoy!

Nutrition Facts

0 servings

Serving size

2

Amount per serving
% Daily Value *
Cholesterol 0mg

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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