Vegan breakfast burrito

Ingredients for 3 servings:

• 3 tortillas
• 2 tomatoes
• 2 peppers, pickled
• 1 avocado(s)
• 2 handfuls of spinach
• 1 can chickpeas, 350 g
• ½ tsp garlic powder
• ½ tsp cumin powder
• ¼ tsp cayenne pepper
• ¼ tsp smoked paprika powder
• ¼ tsp turmeric
• 125 g seitan
• ¼ tsp smoked paprika powder
• ¼ tsp cayenne pepper
• ¼ tsp cumin powder
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

with chickpeas, seitan bacon and spinach

Wash the chickpeas, drain them, and mash them lightly with a masher. Dice the seitan. Fry the chickpeas and seitan in two separate pans, then stir in the spices. Season with salt and pepper to taste. Dice the tomatoes, slice the pickled peppers, and halve and slice the avocado. Heat the tortillas in a pan without oil before topping them. Distribute the spinach, tomatoes, chickpeas, seitan, peppers, and avocado among the tortillas. Roll up the tortillas and wrap them in foil to hold them together.