Vegan Breakfast Burritos
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
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
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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.
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.
Member Ratings For This Recipe
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