Plant-Based Breakfast Burrito
This yummy-ness vegan recipe might be called a Breakfast Burrito, but don’t let that deter you from enjoying it at lunch, dinner or at middle of the night snack time.
I strongly believe that breakfast for dinner is the greatest thing ever.
Prep time 20mins Cooking Time 10mins
Serves 3
INGREDIENTS
3 Flour tortillas (large)
3 slices of your favourite plant-based cheese
1 approx. 300g Silken tofu
1 can of black beans, drained
1 can of corn, drained
1 green capsicum chopped
1 brown onion chopped
2 tbsp olive oil
1 packet of mexican burrito spice (I used old el paso mild spice mix for burritos)
2 tsps of sweet Paprika
1-2 avocados
1 tomato chopped
1 garlic clove crushed and chopped
1 lemon
Salt and Pepper
1 bunch of coriander
4 sprigs of spring onion
Sriracha mayo (love that this is vegan!)
Jalapenos (if they’re your thing)
METHOD
Step 1 Prepare the guac by spooning the avocado into a mixing bowl, adding the crushed and chopped garlic, chopped tomato and juice of one lemon, mix and add salt and pepper to taste, then set aside
Step 2 Heat the oil in a pan over a medium heat, add the onion and capsicum and cook until the onion is translucent (about 5 mins), add the black beans, corn and burrito spice mix and stir through for a few mins
Step 3 Gently add the silken tofu and sprinkle the paprika over it, fold through gently allowing it to break down through the mixture, season with salt & pepper
Step 4 Add your cheese to the middle of your tortilla and microwave for one minute
Step 5 Spoon the tofu mixture on top of the cheese, leaving about an inch on each end to help with folding and rolling your burrito
Step 6 Add your guac, sriracha sauce, jalapenos, coriander and spring onion
Step 7 Fold in each side and carefully roll, using your hands to tuck the mixture in as you roll (it can get messy!)
Step 8 Place your burrito seam side down in a warm pan and allow to crisp for a few mins
Step 9 Meanwhile, prep your other burritos following steps 4-8
Step 10 Enjoy!