Vegan Breakfast Burritos

Notes Substitutes: Diced bell peppers and spinach were used, but there are so many different vegetable combinations you can use. Try replacing the peppers with diced sweet potato, adding chopped broccoli or zucchini, or throwing in some carrots, mushrooms, or onion. The wraps: Feel free to use your favorite soft tortillas. Flour tortillas work best, although corn tortillas are fine as well if you don’t mind that they might rip and be a bit messier to eat. Use eight or ten inch tortillas for larger burritos or fajita size tortillas (six inch) for smaller ones. Whole grain, multigrain, spinach, low carb, or keto tortillas are also fine to use. Tofu free version: For burritos with no tofu or soy, you can substitute vegan scrambled eggs (such as Just egg), mashed white beans or cooked black beans. Freeze: To freeze the burritos: Let burritos cool, then wrap tightly in foil. Place in a single layer in a large resealable bag, and remove excess air in the bag. Freeze for up to 2 months. When ready to eat, remove from the foil, place on a microwave-safe plate, and loosely wrap in a slightly wet paper towel. Heat 2 minutes, then turn and heat in 30-second increments until done. Alternatively, you can reheat vegetarian breakfast burritos on a parchment-lined baking tray in the oven until evenly heated. (Omit paper towel for the oven version.) Add-ins burrito add-ins of choice, such as vegan cheese, salsa, hash browns, or sliced avocado can be added

Great

% Daily Values based on a 2,000 calorie diet