Protein packed vegan breakfast burrito
Try this Protein packed vegan breakfast burrito recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
white meat free
gluten free
red meat free
dairy free
vegetarian
pescatarian
- 2 large whole wheat tortillas
- 1 tbsp olive oil
- 1/4 tsp turmeric
- 1/4 tsp cumin
- 1/2 cup black beans
- sea salt & pepper to taste
- 2 garlic cloves (minced)
- 1/2 medium red onion (chopped)
- 12 oz extra firm tofu (pressed see notes)
- 1/2 avocado (chopped into small pieces)
- 1/3 cup salsa of choice (i used pico de gallo)
- Carbohydrate 13.3803043862242 g
- Cholesterol 0 mg
- Fat 2.0259218759793 g
- Fiber 4.90028739756928 g
- Protein 4.99035875419429 g
- Saturated Fat 0.315009687665726 g
- Serving Size 1 1 Serving (228g)
- Sodium 0.84037500048787 mg
- Sugar 8.48001698865494 g
- Trans Fat 0.121068500077825 g
- Calories 90 calories
Place a medium sized skillet over medium heat and add your oil. Once heated add your onions & season with s&p. Cook until cooked down & starting to lightly brown (about 4-5 minutes). Add your garlic & cook (stirring constantly) for another minute.Add in your tofu (crumble it with your hands, see picture). Add in turmeric, cumin and another pinch of sea salt & pepper. Stir until fully combined. Remove from heat.To assemble your burritos line up all your ingredients (leaving room on all sides, see photo) & roll up! Enjoy!Feel free to freeze these, just place in a sealed plastic bag.
