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Vegan Freezer Breakfast Burritos Recipe

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3.8 from 2 reviews

These Vegan Freezer Breakfast Burritos are a convenient, plant-based meal perfect for busy mornings or camping trips. Packed with tofu scrambled to mimic eggs, black beans, corn, scallions, and fresh salsa, these burritos deliver delicious flavor and satisfying protein to start your day off right. Easily prepared ahead and frozen for up to three months, they can be quickly reheated in the microwave or over a campfire for a wholesome grab-and-go breakfast or meal.

Ingredients

Vegan Breakfast Filling

  • 2 tablespoons avocado oil, divided
  • 1 (14 ounce) package extra-firm water-packed tofu, drained and crumbled
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ¼ teaspoon salt
  • 1 (15 ounce) can reduced-sodium black beans, rinsed
  • 1 cup frozen corn, thawed
  • 4 scallions, sliced
  • ½ cup prepared fresh salsa
  • ¼ cup chopped fresh cilantro

Assembly

  • 6 (8 inch) whole-wheat tortillas or wraps

Instructions

  1. Cook the Tofu Scramble: Heat 1 tablespoon avocado oil in a large nonstick skillet over medium heat. Add the crumbled tofu, chili powder, cumin, and salt. Cook, stirring frequently, until the tofu is nicely browned, about 10 to 12 minutes. Transfer the tofu scramble to a bowl.
  2. Sauté the Vegetables and Beans: Add the remaining 1 tablespoon avocado oil to the skillet. Add rinsed black beans, thawed corn, and sliced scallions. Cook, stirring occasionally, until scallions soften, about 3 minutes. Return tofu to the skillet, then add salsa and chopped cilantro. Stir and cook until the mixture is heated through, about 2 more minutes.
  3. Assemble the Burritos: If serving immediately, warm the whole-wheat tortillas. If freezing, do not warm them. Divide the bean and tofu mixture evenly among the tortillas, spreading it over the bottom third of each wrap. Roll each tortilla snugly, tucking in the ends as you roll.
  4. Freeze or Serve: For immediate serving, enjoy warm. For storage, wrap each burrito tightly in foil and freeze for up to 3 months.
  5. Reheating: To reheat in the microwave, remove foil, cover burrito with a paper towel, and microwave on high for 1½ to 2 minutes until hot. For campfire heating, place foil-wrapped burrito on cooking grate over medium to medium-hot fire, turning once or twice. Cook for 5 to 10 minutes if partially thawed, or up to 15 minutes if frozen, until steaming hot throughout.

Notes

  • Freeze foil-wrapped burritos for up to 3 months for convenient meals.
  • Do not warm tortillas before freezing to prevent sogginess.
  • Adjust spice levels by varying chili powder according to taste.
  • Use extra-firm tofu to achieve the best texture for scrambling.
  • These burritos are perfect for grab-and-go breakfasts or camping meals.

Find it online: https://bitezly.com/vegan-freezer-breakfast-burritos-recipe/