Freezer-Friendly Breakfast Burritos {vegan}


Easy and delicious vegan breakfast burritos that are loaded with breakfast potatoes, tofu scramble, homemade pinto beans and more! Plus, these burritos are freezer-friendly, so they make for the perfect make-ahead meal. 

  •     Our Go-To Tofu Scramble (without the additional vegetables and beans), cooled
  •     Oven Roasted Breakfast Potatoes
  •     ~1 3/4 cups pinto beans (we recommend our Sweet Simple Beans recipe)*
  •     3 1/2 cups steamed kale or raw spinach
  •     Shredded cheddar cheese (we used Follow Your Heart)
  •     7 large (12-inch) flour tortillas
  •     Parchment paper
  •     Aluminum foil

  1.     Preheat oven to 425°F and line a large baking sheet with parchment paper or a silicone baking mat.
  2.     Add all of the ingredients for the breakfast potatoes into a large bowl and toss well to fully coat. Evenly distribute onto the baking sheet and place into the oven for 30 minutes, or until the potatoes are fully cooked through. Set aside and cool to room temperature.
  3.     Warm up the tortillas*. To assemble the burritos, add about 1/4 cup each of beans and tofu, about 1/2 a cup of greens, and a tablespoon or two of shredded cheese.
  4.     Roll the burrito up tightly by

For Full Instructions, You Can Go Here : https://sweetsimplevegan.com

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