Breakfast Burrito Recipe
The flavors of this tasty breakfast burrito meld together well, and you can pretty much combine anything in a tortilla for an easy, yummy meal.
Preparation time: 10 minutes
Yield: 2 servings
2 burrito-size whole-wheat tortillas
1/2 cup cooked black beans, rinsed and drained if using canned
1/2 cup cooked brown rice or other whole grain
1/4 cup shredded vegan cheese (Daiya or Follow Your Heart cheddar are best)
2 tablespoons minced red onion
1/2 cup salsa
1 cup fresh spinach leaves
Warm the tortillas by laying each one directly on a stove burner with a low flame. Flip over after 10 seconds and warm for another 10 seconds to make the tortilla flexible and delicious.
Warm the beans and rice over medium heat in a small saucepan with a small amount of water. Stir a few times and remove from heat once warmed through, about 3 minutes.
Fill the middle of each tortilla with 1/2 cup spinach leaves and 1/2 of the black beans and brown rice. Top with 2 tablespoons vegan cheese, 1 tablespoon red onion, and 1/4 cup salsa.
Roll the tortilla from the bottom, folding in the sides.
You can easily make this recipe gluten-free by using corn tortillas rather than whole-wheat. If you don’t have a gas stovetop, wrap the tortillas in a dampened paper towel and wrap again in foil. Warm in an oven at 350 degrees for 10 minutes.
Per serving: Calories 251 (30 from Fat); Fat 3g (Saturated .5g); Cholesterol 0mg; Sodium 766mg; Carbohydrate 48g (Dietary Fiber 8g); Protein 10g.