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Vegan Burrito Meal Prep

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  • Author: samahkitchen
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 burritos 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Description

A hearty, make-ahead breakfast burrito with tofu scramble, black beans, and avocado.


Ingredients

Scale
  • 1/2 block firm tofu, crumbled
  • 1/2 tbsp olive oil
  • 1/2 cup black beans, drained and rinsed
  • 1/2 cup bell peppers, diced
  • 1/2 cup onions, diced
  • 1/2 cup baby spinach, chopped
  • 1/4 tsp turmeric (for color)
  • 1/4 tsp garlic powder
  • 1/4 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp nutritional yeast (optional, for cheesy flavor)
  • 2 tbsp salsa
  • 1/2 avocado, sliced

 

  • 2 large whole wheat or gluten-free tortillas

Instructions

  • Heat oil in a pan over medium heat. Add onions and bell peppers, sauté for 3-4 minutes until soft.
  • Add crumbled tofu, black beans, turmeric, garlic powder, cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally.
  • Stir in chopped spinach and nutritional yeast, cook for 1 more minute until spinach wilts.
  • Remove from heat and let cool slightly.
  • Divide the tofu mixture between the tortillas, top with avocado slices and salsa.
  • Roll into burritos, wrap in foil or parchment paper, and store in the fridge for up to 4 days or freeze for up to 3 months.

 

  • To reheat, microwave for 1-2 minutes, flipping halfway.