Vegan Breakfast Burritos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 tbsp Olive oil (or any oil of your choice)1 medium onion, chopped1 large carrot, diced2 cloves garlic1/2 block of Mori Nu silken Firm tofu, drained1 large zucchini, diced1 large yellow/summer squash, diced1 can sweet yellow corn1 can black beans, drained and rinsed2 tbsp mild salsaSalt & pepper to taste12 low carb whole wheat tortillas
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.
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.
Nutritional Info 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
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