Mex-style Vegan Breakfast Burrito

Serves 1 | Prep time: 7 mins | Cooking time: 7 mins

INGREDIENTS

• 100g/3oz mushrooms (1 1/2 cup, sliced)
• 5ml/0.2oz (1 tsp) olive oil spray
• 1/4 tsp cumin powder
• 1/4 tsp paprika powder
• 100g/3oz (1/3 cup) can baked beans
• 60g/2.1oz avocado (abt 1/3 medium-size avo)
• 60g/2.1oz cherry tomatoes, halved
• 30g/1oz baby spinach (abt a handful)
• 1 wholemeal wrap (e.g. Helga’s)
• Squeeze of lemon
• Optional: iodised salt, chilli flakes, fresh herbs

METHOD

1. Heat a non-stick pan on medium heat, spray the oil then sauté the mushrooms for 3-4 minutes. Mix in the cumin, paprika and any other seasonings of choice.
2. Add the baked beans to warm up. Mix well.
3. Remove from heat and add the baby spinach so that it wilts making it easier to pack the filling when you roll your burrito. Add a squeeze of lemon.
4. Assemble the burrito: Slice the avo and cherry tomatoes. Heat the wholemeal wrap under the grill or in a pan for about a minute. On a plate or cutting board place the wrap then add the avocado, tomatoes and baked beans mix to half of the wrap, then tuck in the edges and tightly roll up your burrito. Enjoy!

Macros – Carb: 51g  Fat: 19g  Prot: 14g  Calories: 431

This recipe is part of the 7-day Endurance meal plan