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
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Preparation
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.