Vegan Breakfast Burrito
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 333.9
- Total Fat: 11.4 g
- Cholesterol: 0.0 mg
- Sodium: 232.5 mg
- Total Carbs: 37.3 g
- Dietary Fiber: 7.8 g
- Protein: 20.1 g
View full nutritional breakdown of Vegan Breakfast Burrito calories by ingredient
Introduction
Breakfast Burrito Breakfast BurritoNumber of Servings: 5
Ingredients
-
1 Block Organic Extra Firm Tofu
1 Can Organic Black Beans
3 Cups Cubed Potatos
2 Tbsp Olive Oil
2 Tbsp Nutritional Yeast
1 tsp Tumeric
3 365 Meatless Breakfast Patties
1/4 Tsp Onion Powder
1/4 Tsp Curry Powder
1/8 tsp Black Salt
1/8 -1/4 Tsp Garlic Salt
2 TBSP Tamari
1 Small Whole Wheat Tortilla
1 Tbsp Ortega Taco Sauce (heat of your choice)
Tips
The nutritional value of Ortega and the tortilla is not included in the nutritional calculation.
Directions
You need two decent sized frying Pans.
Place 1 Tbsp of EVOO in one pan over medium heat. Add potatos, sprinkle with garlic salt, and cover to cook until done- stirring often. (about 15 minutes?)
In the second pan cook the meatless patties according to package instructions. When done place them on a plate for later.
In the pan you cooked the meatless patties in add 1 TBSP EVOO, break up/crumble tofu into the pan and cook over medium/high heat for about 5 minutes (should slightly brown). Sprinkle with Nutritional Yeast, Tumeric, Onion Powder, Black Salt, Tumeric and Curry Powder. Mix well and cook about 5 more minutes.
Drain and Rinse the black beans and add them to the Potatos- mix well and heat till warm. Add extra garlic salt/pepper to taste.
Slice up the cooked meatless patties into small chunks and mix into the tofu mixture to rewarm.
Once beans and patties are warm- Warm tortilla. Place layer of bean/potato mixture followed by a layer of the tofu scramble/meatless patty mixture. Top with Ortega Sauce.
Enjoy!
Serving Size: 4-5
Number of Servings: 5
Recipe submitted by SparkPeople user SULLYN.
Place 1 Tbsp of EVOO in one pan over medium heat. Add potatos, sprinkle with garlic salt, and cover to cook until done- stirring often. (about 15 minutes?)
In the second pan cook the meatless patties according to package instructions. When done place them on a plate for later.
In the pan you cooked the meatless patties in add 1 TBSP EVOO, break up/crumble tofu into the pan and cook over medium/high heat for about 5 minutes (should slightly brown). Sprinkle with Nutritional Yeast, Tumeric, Onion Powder, Black Salt, Tumeric and Curry Powder. Mix well and cook about 5 more minutes.
Drain and Rinse the black beans and add them to the Potatos- mix well and heat till warm. Add extra garlic salt/pepper to taste.
Slice up the cooked meatless patties into small chunks and mix into the tofu mixture to rewarm.
Once beans and patties are warm- Warm tortilla. Place layer of bean/potato mixture followed by a layer of the tofu scramble/meatless patty mixture. Top with Ortega Sauce.
Enjoy!
Serving Size: 4-5
Number of Servings: 5
Recipe submitted by SparkPeople user SULLYN.