Vegan Breakfast Burrito

A vegan breakfast burrito fuses awesome breakfast foods with amazing Mexican flavours to create a filling meal. It's packed with protein too!

Course Breakfast

Cuisine Mexican

Diet Vegan

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 658kcal

Author Jess & Dan

Ingredients

4 wholewheat wraps or your favourite type of wrap
2 avocados mashed

For the rice

150 g brown rice
2 tablespoon fresh coriander – roughly chopped
1 tablespoon lime juice

For the beans

2 cloves garlic - finely chopped
400 g tin black beans - drained
1 red chilli - chopped
2 teaspoon cumin powder
2 teaspoon smoked paprika
1 onion
1 tablespoon tomato purée
250 g fresh tomatoes - chopped
Salt to season
1 teaspoon oil

For the scrambled tofu:

300 g silken tofu
1 tablespoon nutritional yeast
½ teaspoon turmeric powder
¼ teaspoon kala namak black salt

For serving:

Chilli flakes
Fresh coriander

Metric - US Customary

Instructions

Put the rice on to cook – it should take around 30 minutes.
150 g brown rice
While the rice cooks, add the oil to a frying pan then cook off the onion until translucent.
1 onion, 1 teaspoon oil
Add the garlic and chilli for a minute or two (careful it doesn't burn).
2 cloves garlic, 1 red chilli
Once the onions and garlic are fragrant, pour in the black beans.
400 g tin black beans
Add the spices and tomato purée.
2 teaspoon cumin powder, 2 teaspoon smoked paprika, 1 tablespoon tomato purée
Mix it all up and add the chopped tomatoes, and again stir up well, then let it cook on a medium heat for 10 minutes.
250 g fresh tomatoes, Salt
Now, time to make the scrambled tofu, put all the ingredients in a small pan and heat through gently, stirring continuously - it should only need 1-2mins to heat through, don't leave it on too long as it will get watery.
300 g silken tofu, 1 tablespoon nutritional yeast, ½ teaspoon turmeric powder, ¼ teaspoon kala namak, Salt
Once the rice is done, drain and stir the coriander and lime juice through.
1 tablespoon lime juice, 2 tablespoon fresh coriander
Now, time to build the breakfast burrito. Starting with the avocado, layer everything in the wrap.
4 wholewheat wraps, 2 avocados
There's an art to folding the perfect wrap – make sure the ingredients are layered nearer to one edge than in the middle. So, layer the avocado, rice, beans, then scrambled tofu. Add the optional extras if you're using them.
Chilli flakes, Fresh coriander
Wrap like a burrito, folding the sides in then the edge closest to you over the filling, then roll while keeping everything secure (it's difficult to explain this - hit up youtube if you need to see somebody doing it).
Done – bangin' vegan breakfast burritos!

Nutrition