Plant-Based Breakfast Burrito

| BREAKFAST BURRITO |

Easy, high protein, meal prep breakfast burritos! These are a great for an on the go satisfying breakfast option for busy weekdays or weekends.

There are SO many different kinds of tortillas on the market from regular whole wheat, low carb, keto options, and flavoured ones like sundried tomato, I decided it was best that I let you grab your favourite tortillas and just leave you the macros for the beans & scramble recipe.  This way you could even enjoy it as a bowl!

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Recipe makes 4 burritos 

Macros per serving, no tortilla (so you can easily add your preferred tortilla macros!):

263 cals - 11g fat - 20g carbs - 21g protein 

 

Macros per serving with my favourite whole wheat tortillas, these are high calorie tortillas but they're honestly so worth it!!!:

534 cals - 18g fat - 65g carbs - 28g protein

 

Ingredients, black beans:

1 tbsp olive oil

1/2 yellow onion, diced

1/4 tsp cumin powder

390ml can black beans (1 1/2 cups)

1/2 cup pre-made salsa (or you can make your own!)

 

Ingredients, oil free tofu scramble:

350g extra firm tofu, crumbled 

3 tbsp nutritional yeast 

1/2 tsp turmeric powder

1/2 tsp salt

1/3 cup soy milk or preferred dairy free milk

 

Other:

4 tortillas of choice 

4 cups spinach 

1 cup salsa (use the same one as in the black beans)

Option to add in shredded vegan cheddar cheese (this one melts so good!)

 

Recipe:

Preheat a pan to medium heat and add oil to coat the bottom.

Add in chopped onion and a pinch of salt. Cook for 2-3 minutes or until softened.

Add in *full* can of black beans including the brine.

Add in 1/2 cup salsa.

Mix everything together and continue to cook for 8-10 minutes or until beans are easy to mash and brine liquids have mostly been absorbed. 

Remove from pan and set aside to cool.

 

Rinse pan then add all the tofu scramble ingredients to it. 

*If using vegan cheddar you can either add it into the tofu scramble or layer it in at the end*

Bring heat to medium low and cook, stirring every so often, until the scramble is a nice bright yellow and warmed all the way through. Roughly 4-5 minutes.

Remove from pan and set aside to cool.

 

Build the burritos:

Lay the tortillas down and add spinach to each one. By adding spinach first you protect the tortilla from getting soggy!

Layer into each tortilla 1/4 of the scramble, and 1/4 of the black bean mixture. If adding vegan cheddar add it now as well.

Top each with a few tbsp salsa and a few more spinach leaves to protect the other side of the tortilla.

Roll the burritos closed.

 

When ready to eat you can either microwave or re-heat them in a pan like a panini.

To re-heat in a pan (my preferred method), just add a spray of oil to a warmed pan and add the burrito. Place a heavy plate on top of the burrito so it's pressed down into the pan. Cook on one side for 3-4 minutes or until tortilla is browning. Flip and repeat the same method with a plate on top of the tortilla until the second side is browned.

Slice in half and enjoy with hot sauce or extra salsa!

 

 

 

 

Looking for more high protein plant-based recipes with macros? Make sure to check out the High Protein Vegan Ebook Collection for all your vegan meal prep needs in one place!