Vegan Breakfast Burritos

Zesty, protein-packed breakfast burritos are an absolute delight! These vegan delicacies provide a wholesome and energizing start to your day, keeping you satisfied until lunchtime. Imagine savory tofu scramble, vibrant veggies, and zesty salsa wrapped in a warm, whole-wheat tortilla – a mouthwatering combination that will tantalize your taste buds.

As someone who loves to explore new flavors, I can’t help but reminisce about the time I discovered these scrumptious burritos during a road trip across the Southwest. The aroma alone was enough to make my mouth water, and the first bite left me craving more.

Since then, these burritos have become a staple in my kitchen, a comforting and nutritious reminder of that unforgettable journey.

Number of servings: 4 servings

Prep time: 15 minutes Cooking time: 20 minutes Total time: 35 minutes

Cuisine: Mexican

Ingredients:

• 1 block (14 oz) firm tofu, drained and crumbled
• 1 tablespoon olive oil
• 1 small onion, diced (about 1/2 cup)
• 1 bell pepper, diced (about 1 cup)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 whole-wheat tortillas (8-inch)
• 1 cup salsa
• 1/2 cup black beans, drained and rinsed
• 1/2 cup shredded vegan cheese (optional)
• 1/4 cup chopped cilantro (optional)

Equipment/Utensils Required:

• Skillet or non-stick pan
• Spatula or wooden spoon
• Cutting board and knife
• Measuring cups and spoons
• Plate or serving dish

Instructions:

1. In a skillet or non-stick pan, heat the olive oil over medium heat.
2. Add the diced onion and bell pepper. Sauté for 3-4 minutes, or until the onion becomes translucent.
3. Crumble the drained tofu into the skillet and add the cumin, chili powder, garlic powder, salt, and black pepper. Stir well to combine.
4. Cook the tofu mixture for 8-10 minutes, stirring occasionally, until the tofu is heated through and slightly browned.
5. Warm the tortillas according to package instructions.
6. Lay a tortilla on a flat surface and spread 1/4 of the tofu mixture down the center.
7. Top with 1/4 cup salsa, 2 tablespoons black beans, and 2 tablespoons vegan cheese (if using).
8. Sprinkle with chopped cilantro (if using).
9. Fold the bottom of the tortilla over the filling, then fold in the sides and roll tightly to form a burrito.
10. Repeat with the remaining tortillas and fillings.
11. Serve the burritos warm, with additional salsa or toppings as desired.

Nutritional Information (per serving):

Calories: 330

Total Fat: 12g Saturated

Fat: 2g

Carbohydrates: 42g

Fiber: 10g

Protein: 18g

Vitamins and minerals by % (per serving):

Vitamin B12: 8%

Vitamin D: 6%

Calcium: 9%

Vitamin A: 7%

Folate: 5%

Iron: 8%

Breakfast Burritos

jenny

As someone who loves to explore new flavors, I can't help but reminisce about the time I discovered these scrumptious burritos during a road trip across the Southwest. The aroma alone was enough to make my mouth water, and the first bite left me craving more. Since then, these burritos have become a staple in my kitchen, a comforting and nutritious reminder of that unforgettable journey.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Breakfast

Cuisine vegan

Servings 4 servings

Calories 330 kcal

Ingredients

  

• 1 block 14 oz firm tofu, drained and crumbled
• 1 tablespoon olive oil
• 1 small onion diced (about 1/2 cup)
• 1 bell pepper diced (about 1 cup)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 whole-wheat tortillas 8-inch
• 1 cup salsa
• 1/2 cup black beans drained and rinsed
• 1/2 cup shredded vegan cheese optional
• 1/4 cup chopped cilantro optional

Instructions

 

• In a skillet or non-stick pan, heat the olive oil over medium heat.
• Add the diced onion and bell pepper. Sauté for 3-4 minutes, or until the onion becomes translucent.
• Crumble the drained tofu into the skillet and add the cumin, chili powder, garlic powder, salt, and black pepper. Stir well to combine.
• Cook the tofu mixture for 8-10 minutes, stirring occasionally, until the tofu is heated through and slightly browned.
• Warm the tortillas according to package instructions.
• Lay a tortilla on a flat surface and spread 1/4 of the tofu mixture down the center.
• Top with 1/4 cup salsa, 2 tablespoons black beans, and 2 tablespoons vegan cheese (if using).
• Sprinkle with chopped cilantro (if using).
• Fold the bottom of the tortilla over the filling, then fold in the sides and roll tightly to form a burrito.
• Repeat with the remaining tortillas and fillings.
• Serve the burritos warm, with additional salsa or toppings as desired.

Notes

Nutritional Information (per serving):
Calories: 330
Total Fat: 12g
Saturated Fat: 2g
Carbohydrates: 42g
Fiber: 10g
Protein: 18g

Vitamins and minerals by % (per serving):
Vitamin B12: 8%
Vitamin D: 6%
Calcium: 9%
Vitamin A: 7%
Folate: 5%
Iron: 8%

Keyword breakfast, burritos