Vegan Breakfast Burrito
Total Time
45 mins
Prep Time
30 mins
Cook Time
15 mins
Rating
5 out of 5 stars
(7)
Ingredients
4 servings
- 4 large tortillas
- 1 cup fresh spinach
- 1 recipe Tofu Scramble
- ½ cup cooked black beans, drained and rinsed
- 1 roasted red bell pepper, thinly sliced
- 1 avocado, thinly sliced
- ⅓ cup pickled onions or chopped scallions
- 1 serrano or jalapeño pepper, thinly sliced
- Sea salt
- Lime wedges
- Salsa, for serving
How would you rate this recipe?
Preparation
Step 1
Divide the spinach leaves among the tortillas. Top with the tofu scramble, black beans, red peppers, avocado, pickled onions, and serranos. Season with a sprinkle of salt and a squeeze of lime.
Step 2
Fold the left and right sides of the tortilla over the filling. Fold the bottom flap of the burrito up and over the filling, then tuck the sides and the filling as you roll the burrito. Wrap in foil, slice, and serve with salsa on the side.
Step 3
Save recipe for the next time?
Chef's notes
This vegan breakfast burrito freezes perfectly, so you can prep a stash in advance and keep them on hand for busy mornings.
Serve with a little salsa for dipping, they’re a fresh, satisfying way to start the day.
To thaw, transfer a frozen burrito to the fridge the night before you want to eat it. In the morning, pop it in the microwave for about 30 seconds just to heat it through.
