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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 169.8
  • Total Fat: 4.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 198.3 mg
  • Total Carbs: 29.9 g
  • Dietary Fiber: 11.9 g
  • Protein: 11.8 g

View full nutritional breakdown of Vegan Breakfast Burritos calories by ingredient
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Vegan Breakfast Burritos

Submitted by: MISHMV
Vegan Breakfast Burritos

Introduction

A super healthy and delicious start to your day. I based this recipe on Amy's Kitchen frozen Breakfast Burrito.

This recipe is completely vegan, with 170 calories, 4 grams of fat, 12 grams of fiber and 12 grams of protein. Feel free to add any veggies you have laying around. I used no peppers or spices because I wanted something mild for the morning.
A super healthy and delicious start to your day. I based this recipe on Amy's Kitchen frozen Breakfast Burrito.

This recipe is completely vegan, with 170 calories, 4 grams of fat, 12 grams of fiber and 12 grams of protein. Feel free to add any veggies you have laying around. I used no peppers or spices because I wanted something mild for the morning.

Number of Servings: 12

Ingredients

    1 tbsp Olive oil (or any oil of your choice)
    1 medium onion, chopped
    1 large carrot, diced
    2 cloves garlic
    1/2 block of Mori Nu silken Firm tofu, drained
    1 large zucchini, diced
    1 large yellow/summer squash, diced
    1 can sweet yellow corn
    1 can black beans, drained and rinsed
    2 tbsp mild salsa
    Salt & pepper to taste
    12 low carb whole wheat tortillas

Directions

Makes 12 burritos

1. Heat oil in a large frying pan. Add onion and saute for 2 minutes.
2. Add carrots and saute an additional 5 minutes.
3. Add garlic and tofu, crumbling it into the pan. Cook 5 minutes.
4. Add the zucchini and yellow squash. Cook 5 minutes.
5. Add the black beans and corn. Cook until everything is heated through.
6. Add salt & pepper and salsa. Mix so everything is incorporated.
7. Place 2 spoonfuls of filling into tortilla and fold burrito. Wrap in foil or parchment paper and freeze.

To heat up for breakfast, remove the foil and wrap the burrito in a paper towel. Microwave for 1 minute on each side. Enjoy!

Number of Servings: 12

Recipe submitted by SparkPeople user MISHMV.






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Member Ratings For This Recipe

  • We made this for dinner! Substituted green peppers for some of the squash and added some jalapenos, cumin, and chili powder for a spicy kick. It was so colorful and tasted great! - 10/16/11

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  • How I eat this is taking spoon fulls and putting on top of wheat toast - don't care for tortillas. Just another option. Very yummy though and filling. - 8/23/11

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