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.
Tried this recipe?Let us know how it was!