5. Sweet Potato Black Bean Burrito
You’ll be so busy enjoying the hearty mix of sweet potatoes and black beans in this vegetarian breakfast burrito you won’t even miss the meat or the eggs. Chipotles peppers in adobo add a spicy kick, and kale amps up the nutrient-density with fiber and folate (plus a whole host of other vitamins). Plus, at just 220 calories each, you could easily enjoy two guilt-free.
Ingredients
1 tablespoon olive oil
1 large sweet potato, peeled and cut into 1/4-inch pieces
1/2 small red onion, chopped
1/4 teaspoon cumin
1 (15 ounce) can black beans, rinsed
1 tablespoon chopped chipotle peppers in adobo
2 packed cups of chopped kale
Sea salt and freshly ground pepper
1 lime, half juiced and half sliced into wedges for serving
4 large flour tortillas
Optional garnishes:
Cilantro
Low-fat sour cream
Preparation
- Heat oil in a large skillet over medium-high heat. Add sweet potatoes, onions and cumin and cook for a minute until they begin to brown, stirring throughout to coat. Cover after 1 minute, bring the heat down to medium and let cook for about 5-8 minutes, stirring once or twice, until they’ve softened up.
- Add the beans and chipotle peppers and cook, stirring occasionally, for 2 minutes. Add the kale, season with salt and pepper and toss until kale begins to wilt, 1 to 2 minutes. Drizzle with lime juice.
- Divide the potato-bean mixture among the tortillas (about 1 cup each) and roll up to form burritos. Wipe out the skillet and return to medium heat. Cook the burritos (seam-side down first) until golden brown, 2 to 3 minutes per side.
- Serve with cilantro and sour cream if desired.
6. Vegan Breakfast Burritos
Savory, vegan breakfast options are hard to find, which just makes us love this egg-free breakfast burrito recipe even more. Tofu takes the place of eggs, while turmeric, cayenne and apple cider vinegar infuse mouthwatering flavor. Meaty mushrooms add a dose a vitamin D, and bell peppers provide a boost of vitamin C and some crunch.
These vegan breakfast burritos are stuffed with marinated beans, fluffy tofu scramble, and sautéed veggies. An easy high protein make ahead breakfast.
INGREDIENTS
MARINATED BLACK BEANS
- 1, 15 oz can black beans, rinsed and drained
- 1 clove garlic, finely minced or 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- Juice of half a lime
- Salt and pepper to taste
ONIONS AND PEPPERS
- 2 tsp olive oil
- 2 bell peppers, thinly sliced
- 1/2 red onion, thinly sliced
- 1/2 tsp smoked paprika
- Juice of half a lime
- Salt and pepper to taste
TOFU SCRAMBLE
- 1 (450g) block of extra firm tofu, drained
- 1 tbsp soy sauce or more to taste
- 1 heaping tbsp tahini
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Pinch of turmeric
- 1/4 cup unsweetened almond milk
- Salt and pepper to taste
- 1 tbsp nutritional yeast (optional)
BURRITO
- 4 Burrito Sized Wraps
- Greens of choice
- Extra condiments as desired: avocado, salsa, etc.
INSTRUCTIONS
FOR THE MARINATED BEANS
- To a bowl, add your beans and seasonings to a bowl and give it a good toss to coat well.
- Allow beans to marinate as you prep the remaining ingredients.
FOR THE PEPPERS AND ONIONS
- Heat up oil in a pan then add in your onions and sauté along with a pinch of salt. Cook and stir occasionally until onions have softened.
- Add in the peppers along with the smoked paprika and sauté for 2-3 minutes until peppers have softened.
- Squeeze on your lime and adjust salt and pepper to your liking.
FOR THE TOFU SCRAMBLE
- To a pan over medium heat, crumble your tofu and add in your soy sauce and spices then stir to coat.
- Fold in your tahini then pour in milk and nutritional yeast if using.
- Stir your tofu mixture well and allow to cook and absorb the liquid until it looks soft and fluffy, about 5-8 minutes.
- Season with additional salt and pepper to taste. Remove from heat and use as desired.
ASSEMBLE YOUR BURRITO
- Lay your wrap on a flat surface then top with a handful of greens, a large spoon of beans, then some peppers, a spoon of your tofu and any additional add ins you prefer.
- Fold in the sides of the wrap towards the middle and then fold in the edge closest to you up and over to tuck over the filling. Continue to roll and tuck in your ends as needed until you roll it up to the other side.
- To seal the edges, place your burrito, seam side down on to a greased heated pan and allow to cook and brown for 2-3 minutes then flip to brown on the other side, then serve.