Cumin Chickpea Breakfast Burrito
1 tablespoon oil
1 onion, sliced into thin strips
3-4 mushrooms, diced
2 cups kale, chopped
1 (15 ounce) can chickpeas, 2 tablespoons liquid reserved
1 tablespoon cumin
juice of 1 lemon, optional
3-4 whole-wheat tortillas
1. Heat oil in a skillet on medium high and add onion. When the onion is browned, add mushrooms and cook 1-2 minutes.
2. Add kale and chickpeas with reserved liquid, and with the back of the can or potato masher, mash 1/2 chickpeas and stir.
3. Cook for about 2 minutes. Stir in the cumin and turn off heat. Add lemon once heat is turned off. Slightly warm tortillas and add filling.
Source of recipe: I wrote this recipe.