Vegan Breakfast Burrito
This nutritionally balanced vegan breakfast burrito combines protein-rich tofu, fiber-packed beans, complex carbs from sweet potatoes, and essential nutrients from fresh vegetables.
Servings : 4 Burritos
Calories : 421kcal
Ingredients
- Large Flour Tortillas. - Substitution: Corn tortillas work for a gluten-free option,spinach or whole wheat tortillas add extra nutrition.
- Scrambled Tofu. - Substitution: Crumbled tempeh offers a firmer texture with a nutty flavor.
- Black Beans. - Substitution: Pinto beans,chickpeas, or lentils all work beautifully.
- Roasted Sweet Potatoes. - Substitution: Regular potatoes,butternut squash, or even cooked quinoa can stand in here.
- Bell Peppers: Adds crunch color, and vitamin C. - Substitution: Any colorful veggie works - try zucchini, corn kernels, or even diced carrots.
- Avocado: Creates creaminess without dairy. - Substitution: Guacamole or vegan cream cheese.
- Fresh Spinach: Sneaks in greens for nutrition. - Substitution: Kale ,arugula, or mixed greens all provide similar benefits.
- Salsa: brings moisture and zingy flavor. - Substitution: Pico de gallo,hot sauce, or even a squeeze of lime juice with chopped tomatoes.
- Nutritional Yeast: Adds a cheesy flavor . - Substitution: Vegan cheese shreds or a cashew cheese sauce works too.
- Taco Seasoning: The secret to authentic Mexican-inspired flavor. - Substitution: Make your own with chili powder,cumin, garlic powder, and oregano.
Instructions
Step 1: Prep Your Veggies (5 minutes)
- Dice bell peppers into small pieces.
- Cube sweet potatoes into 1/2-inch chunks.
- Chop spinach roughly.
- Mince any garlic or onions you're using.
Step 2: Cook Your Sweet Potatoes (15 minutes)
- Toss sweet potato cubes with a splash of oil and pinch of salt.
- Spread on a baking sheet and roast at 425°F for 15-20 minutes until fork-tender.
- For a quicker option, microwave cubed sweet potatoes for 4-5 minutes or until soft.
Step 3: Prepare Your Tofu Scramble (8 minutes)
- Drain and press a block of firm tofu.
- Crumble into a hot pan with a little oil.
- Sprinkle with 2 tablespoons nutritional yeast and 1 tablespoon taco seasoning.
- Sauté for 5-7 minutes, giving it a stir now and then until the tofu turns golden.
Step 4: Sauté Your Veggies (5 minutes)
- In the same pan (push tofu to one side) or a separate pan, add diced peppers.
- Cook for 3-4 minutes until they begin to soften.
- Add spinach and cook just until wilted.
- If cooking in one pan, gently fold the veggies into your tofu mixture.
Step 5: Warm Your Tortillas (2 minutes).
- Warm each tortilla in an ungreased pan for about half a minute on each side.
- Or microwave for 10-15 seconds between damp paper towels.
- Or warm in the oven wrapped in foil.
- Heating your tortillas softens them, which helps prevent tearing when you fold them!
Step 6: Assemble Your Burritos (5 minutes).
- Set your tortilla down on a clean work surface.
- Add a stripe of beans down the middle (about 3 tablespoons works well).
- Add a layer of tofu scramble (about 1/3 cup).
- Top with roasted sweet potatoes and sautéed veggies.
- Add avocado slices.
- Drizzle with salsa.
- Sprinkle with additional nutritional yeast if desired.
Step 7: Fold Like a Pro (1 minute per burrito)
- Fold the sides toward the center.
- Fold the bottom up over the filling.
- Tuck the bottom flap tightly around the filling while rolling forward.
- Continue rolling until the burrito is sealed.
Step 8: Optional - Crisp It Up (2 minutes)
- Heat a dry skillet over medium heat.
- Place the burrito seam-side down.
- Cook for 1-2 minutes until golden and crisp.
- Flip and repeat on the other side.
Step 8: Optional - Crisp It Up (2 minutes)
- Heat a dry skillet over medium heat.
- Place the burrito seam-side down.
- Cook for 1-2 minutes until golden and crisp.
- Flip and repeat on the other side.
Nutrition Information
Nutrition Information (per serving):
- Carbohydrates: 56g
- Protein: 18g
- Fat: 14g
- Saturated Fat: 2g
- Fiber: 12g
- Sugar: 5g
- Sodium: 580mg
- Potassium: 680mg
- Calcium: 150m
- Iron: 4mg