Chickpea Scramble Breakfast Enchilada
Ingredients
- 1 tablespoon grape seed oil
- 1 cup diced mushrooms
- 1/2 large onion, diced
- 1 bell pepper, diced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 15 oz. cooked chickpeas
Preparation
Warm the oil in a skillet over medium heat
Add the mushrooms and cook, stirring frequently, until softened and browned, about 6-8 minutes
Add the onion and cook for 2-3 more minutes, continuing to stir frequently, until slightly softened
Add the bell pepper and ground spices, and continue cooking over medium-low heat until the bell pepper is cooked
Add the chickpeas to a food processor and blend until smooth
Push the mushroom mixture in the skillet to one side of the pan, and add a little more oil to the empty side
Pour in the chickpea mixture and let it cook until bubbling, then scramble it up and continue cooking for another 2-4 minutes, until firmed up slightly
Fold the scramble chickpeas together with the rest of the veggie mixture in the pan, wrap in the wrapper of your choice
