Vegan Breakfast Burrito
A high-protein, savory vegan breakfast burrito packed with tofu scramble, black beans, and fresh vegetables.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 4 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Vegan
Ingredients
Scale
14 oz extra-firm tofu pressed and crumbled
1 cup black beans rinsed and drained
4 large whole wheat tortillas
1 bell pepper diced
1/2 red onion diced
1 lime juiced
1 ripe avocado sliced
2 tbsp nutritional yeast
1/2 tsp turmeric powder
1/2 tsp smoked paprika
Salt and pepper to taste
1/4 cup chopped cilantro
Instructions
- Sauté onions and peppers in a skillet over medium heat until softened.
- Add crumbled tofu, nutritional yeast, turmeric, and paprika to the skillet. Cook for 8 mins.
- Stir in the black beans and cook for another 2 minutes until heated through.
- Warm tortillas in a separate pan until flexible.
- Place filling in the center ofEach tortilla, add avocado, lime juice, and cilantro.
- Fold in the sides and roll tightly to secure.
Notes
- Add a splash of hot sauce for extra kick.
- Store filling in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 burrito
- Calories: 410
- Sugar: 4g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 22g
- Cholesterol: 0mg
Find it online: https://prepmealkitchen.com/vegan-breakfast-burrito/