Vegan Breakfast Burrito
Ingredients
Rice
-
¾
cup
white rice
-
1½
cups
water
-
¼
tsp
sea salt
-
½
lime
juiced
-
¼
cup
fresh cilantro, chopped
Hash Browns
-
4
small
red potatoes
-
½
red onion
-
1-2
tbsp
vegan butter
-
¼
tsp
sea salt
-
¼
tsp
black pepper
Beans
-
1
cup
cooked black beans
-
¼
tsp
ground cumin
-
¼
tsp
garlic powder
-
¼
tsp
chili powder
Avocado Slaw
-
¼
ripe
avocado
-
1
lime
juiced
-
1
cup
purple cabbage, green cabbage, or radish, thinly sliced
-
1
jalapeño
thinly sliced
-
pinch
sea salt
-
pinch
black pepper
For Serving
-
2
large
vegan flour tortillas
-
½
ripe
avocado, sliced
-
¼
cup
salsa
-
Hot sauce (optional)
Instructions
- Cook the crumbled tofu or vegan egg and mix in the bacon.
- Sauté the cabbage if desired, or use it cold.
- Warm the tortillas in the microwave.
- Fill each tortilla with the egg mixture, potatoes, and beans, then add toppings.
- Fold in the sides and roll the burrito tightly.
- Grill the burrito seam side down for 3-5 minutes until sealed.
- Enjoy your burrito!
Nutrition Facts (estimated)
Servings
4
Calories
291
Total fat
7g
Total carbohydrates
46g
Total protein
15g
Sodium
824mg
Cholesterol
0mg
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