Vegetable Breakfast Burrito

A yummy, filling low-methionine breakfast option that will keep you going all day.

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Course: Breakfast

Cuisine: Mexican

Diet: Vegetarian

Keyword: Burrito, Cassava, Low Methionine

Prep Time: 10

Cook Time: 5

Servings:

Author: Heidi Dahlenburg

Ingredients

Bean Filling

1 tbsp Ghee
1/2 cup Black-eyed peas 200g
1/2 Shallot chopped
2 cloves Garlic minced
1/2 Tomato Fresh chopped
1 cup Mushrooms raw

Topping

1/2 avocado sliced 75g
1/2 Red capsicum
1 cup Iceburg lettuce shredded

Wraps

2 Cassava Wraps See Recipe

Instructions

Chop onion, mushrooms and tomatoes.
Chop avocado capsicum and lettuce and set aside.
Heat a pan
Add 1 tbsp of ghee and cook the onions and mushrooms
Add the garlic and spices (if using), tomatoes and beans
Cook for a further 1-2 minutes
Toast the cassava wraps in a pan
Place the filling inside the wraps and top with avocado, capsicum and lettuce.
Roll up the burrito by folding the sides inward and the edge closest to you over the filling. Roll up tightly.
Toast the whole burrito in a pan for a few minutes.
Add 1 tbsp Salsa (Optional)

Notes

The burrito is wrapped in cassava wraps, which are made from cassava flour, a low methionine ingredient. The filling consists of a delicious and hearty blend of beans, seasoned with herbs and spices for added flavor. Beans are an excellent source of protein, fiber, and essential vitamins and minerals, making them a healthy addition to any diet, especially for those undergoing cancer treatment.

Add extra traditional burrito fillings like corn if you wish.

Nutrition