Here is another protein-packed savory breakfast recipe that is perfect for meal prep. Make a double batch of these breakfast burritos and freeze them for an easy weekday grab-and-go meal.
Looking for more quick breakfast recipes that are meal prep friendly? Check out the options below.
Vegan Breakfast Burrito
This vegan breakfast burrito is the perfect meal prep recipe for when you are anticipating a busy weekday morning.
Equipment
- large skillet
- cutting board
- Chef's Knife
Ingredients
- 1 Tbsp avocado oil
- 1 package firm tofu drained, pressed, and crumbled
- 1 Tbsp chili powder
- 2 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- 15 oz can of black beans rinsed
- 4 green onions sliced
- ½ cup frozen corn
- 2 handfuls spinach
- ½ cup salsa
- ¼ cup cilantro chopped optional
- salt and pepper to taste
- 6 8” whole wheat tortillas
Instructions
- Heat oil in a large skillet and medium-high heat
- Add tofu, chili powder, cumin, garlic powder, onion powder, paprika, and salt and pepper to taste; stir frequently while cooking until tofu is browning; about 10 – 12 minutes
- Add beans, corn, and green onion to the skillet and cook for 3 minutes
- Add salsa, spinach, and cilantro to the skillet and cook for another 2 minutes or until spinach is wilted
- Divide the bean mixture among the tortillas, spreading evenly over the bottom third of each tortilla and roll snugly, tucking in the ends as you go
- Serve immediately or wrap each burrito in foil and freeze for up to 3 months
Notes
Change up any of the ingredients to suit your taste. I also like to make these as a double batch for an easy grab and go breakfast for the whole family throughout the week.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.