HOLA! Buenos dias?
Having just returned from Mexico on family vacation, I am completely inspired to share an incredibly easy to make, inexpensive, protein rich, Breakfast burritos. But before I do that, I just have to say how impressed I was with our trip to Cabo. Beyond it just being so darn pretty, and not mention relaxing, everyone we met were kind & polite, even when we passed on buying their goods they were selling on the marina. What really blew me away, is that almost every restaurant we went to for dinner, asked right off about food allergies, even the gentleman taking our reservations! Way to make a food-allergy-mom feel more comfortable! I can’t remember the last time one of my waiters here actually asked about any potential allergies. Needless to say, it was a wonderful time away and I am thankful everyone took such good care of us.
So now, let me take care of you!
I know that breakfast time can be boring. Heck, I’ll admit that most mornings, I’m boring too and simply stick with a smoothie. But there are times that I plan ahead and with an extra 10 minutes to put everything together, I’ve saved myself & my family from another thoughtless breakfast. I mean, cereals, oats & smoothies can only be eaten so many times until a revolt happens.
Because we love making quick and easy burritos (probably in the top 5 requested meals from my kids) , I decided to throw together a breakfast burritos instead. Once you do this yourself, it’ll save you from spending all that extra money on those premade, freezer brands (even if they seem healthy or vegan). Plus, you always get to put in there what you like, so why not make it just the way you like it?
Mine started with a quick tofu scramble using “nooch” (nutritional yeast), spices, and chopped onions. This is our “egg-free” version of scrambled eggs. . I know not everyone who follows this blog is vegan or has that specific allergy, so if that’s you, know that a simple scrambled egg can go in there as well.
For extra protein, I loaded them up with black beans, spinach leaves and then added a layer of Daiya shredded cheese for some melty goodness.
Remember, you really don’t have to stop there with the fillings. Brown rice, diced peppers, avocado, salsa, cauliflower……if you like it, throw it in there :).
If you have some left over breakfast hash, use that in your burritos. I love making breakfast hash with potatoes, zucchini, peppers, onions & Tofutti Sausage.
Load it up then roll it up!
Use a little enchilada sauce if you desire in the bottom of your dish for some extra kick then pour some more on top just because you can.
You can eat them now, or you can let them cool then wrap them individually in freezer wrap then again in foil and store them in the freezer until you’re ready to pop in the microwave.
Just don’t make the same mistake as I did and not fill it all the way to the end. Although it still tasted amazing, but I would have preferred that first bite being more than just a taste of an enchilada sauced tortilla.
Wanna see it a little closer?
Now it’s time to start making your own breakfast burritos.
Breakfast Burritos- freezeable
Add a little spice to breakfast time with these freezer-friendly, Vegan & Allergy-friendly Breakfast Burritos.
- 8" tortillas (whole wheat, corn, gluten-free, your choice)
- 1 8oz can enchilada sauce (red or green)
- 1 8oz. can black beans, drained and rinsed
- 1 C. tofu scramble
- 1 C. spinch leaves
- 1 C. dairy-free shredded cheese (like Daiya
- Preheat oven to 350°
- Pour 1/4 C. enchilada sauce in bottom of 9x11 casserole dish.
Make your tofu scramble.
- Drained and mash 1 block of firm tofu. Mix in the following seasonings.
- 1/2 tsp. nutritional yeast
- 1/2 tsp onion powder
- 1/2 tsp. garlic powder
- 1/4 tsp. sea salt
- 1/4 tsp. turmeric
- Heat pan and add a TB. of non-dairy butter or oil then add tofu and cook until desired texture.
Ensemble your burritos
- Lay out tortillas and start filling each with with black beans, tofu scramble, spinach and shredded cheese.
- Roll each tortilla up firmly then lay, seam side down in prepared dish. Continue until each tortilla is rolled. Pour another 1/4 C. (or more) of sauce across each burrito then sprinkle with extra cheese.
- Bake for 10-15 minutes.
- Plate up and serve with chopped avocado, sour cream or salsa.
Use whatever vegetables you'd like inside the burrito, have fun with it.
These are also very freezer-friendly so bake your batch, let it cool then wrap each one individually. Freeze then save for a busy morning. Just reheat in the microwave.
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Nutrition Information:Yield: 8
Amount Per Serving: Calories: 0Total Fat: 0g
Have you ever made burritos for breakfast? If so, what combinations do you and/or your family like?
What’s your favorite quick and easy breakfast?
Did you notice I tried out a different recipe look? What do you think? Do you like the other look better or does this one just scream “AWESOME”? I’d love to hear because I’m still undecided on that one 🙂
Don’t forget to share your answers below,,, It’s much more fun when everyone participates 🙂
Let’s continue to connect & encourage others with food allergies & restrictions. Follow Xander Friendly Foods on Facebook and Instagram for the newest, allergy-friendly & vegan, Foodspiration then visit me on Twitter to join all the #hashtag fun! Pinterest is another wonderful way to share with others, so be sure to follow me there too & “pin” like crazy!
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Maybe you know someone who needs a little change in their diet or some help managing their food allergies, be sure to contact me! Food Allergy Coaching is my speciality.
See you soon!
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