Yield: 4 servings

High Protein Vegan Breakfast Burritos

High Protein Vegan Breakfast Burritos

Nopalitos, black beans, thin-sliced new potatoes, avocado, red chile sauce, and yes, crumbled tofu all wrapped up in a soft flour tortilla... High Protein Vegan Breakfast Burritos are loaded with the flavors of the southwest, and full of nutrients! What a great way to kick start your day!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

Instructions

  1. Get everything prepped ahead of cooking. 
  2. Add a tablespoon of coconut oil to 2 saute pans over medium-high heat. Add the thin-sliced potatoes to one, and the nopales to the other. Saute the potatoes until golden brown on the edges and tender. 
  3. Saute the nopales until they give up their liquid and it is evaporated. They should be tender and beginning to brown. Scrape the nopales to one side, and add the tofu. Using a potato masher or pastry cutter, break the tofu apart into crumbles. continue cooking until they begin to brown and the texture resembles ground meat.
  4. Add the tender potatoes and the black beans to the tofu and nopales. Season with garlic and cumin, salt and pepper. Cook an additional 4 to 5 minutes to let the flavors combine.
  5. Warm the red chile sauce (or salsa) and tortillas. Wrap the sautéed mixture along with the avocado, warmed red chile sauce (or salsa), and cilantro in a warm tortilla. Enjoy!

Notes

I typically use Nasoya Extra Firm Tofu. Using a potato masher, the texture resembles ground meat, and holds together really well.

I love freshly made New Mexico red chile sauce (no tomatoes!). When I make red chile enchiladas, I freeze zip bags to pull out for things like breakfast burritos. I also really like the commercial jarred products from The Roadrunner Chile Company. You can substitute your favorite sauce or salsa.

As I mentioned in the post, this recipe is flexible. You can substitute scrambled eggs for the tofu (not vegan of course), bell pepper or roasted green chile strips for the nopales strips, use pintos or kidney beans instead of black beans, etc. Try adding crumbled cotija, queso fresco, or grated sharp cheddar if you're not looking to keep it vegan.

Macronutrients (approximation from MyFitnessPal): 411 calories; 20 g protein; 51 g carbohydrates; 14 g fat.

Nutrition Information:


Amount Per Serving: Calories: 411Total Fat: 14gCarbohydrates: 51gProtein: 20g