Description
These vegan freezer breakfast burritos are loaded with tofu scramble, roasted potatoes, pinto beans, greens, and cheese. Make a batch and have breakfast ready all week.
Ingredients
- 1 batch Basic Tofu Scramble
- 1 batch Oven Roasted Breakfast Potatoes
- About 1¾ cups pinto beans (we recommend our Sweet Simple Beans recipe)
- 3½ cups steamed kale or raw spinach
- Shredded vegan cheddar cheese
- 7 large (12-inch) flour tortillas
- Parchment paper
- Aluminum foil
Instructions
- Roast the potatoes. Preheat the oven to 425°F and line a large baking sheet with parchment paper or a silicone baking mat. Add all of the ingredients for the breakfast potatoes to a large bowl and toss well to fully coat. Spread evenly onto the baking sheet and bake for 30 minutes, or until fully cooked through. Set aside and cool to room temperature.
- Warm the tortillas. Place the tortillas on a plate and cover with a damp paper towel. Microwave in 30-second intervals until warmed through. You can also warm them in a dry skillet over medium heat for about 30 seconds per side.
- Assemble the burritos. To each tortilla, add about ¼ cup each of beans and tofu scramble, about ½ cup of greens, a scoop of roasted potatoes, and a tablespoon or two of shredded cheese.
- Roll them tight. Fold in the sides, then roll the burrito up tightly from the bottom, tucking as you go.
- Toast. In a medium pan over medium heat, add 2-3 burritos (as many as comfortably fit) seam side down and toast for a few minutes on each side, until golden brown and crunchy. This step is optional but recommended, as it helps hold the burritos together and adds a nice crunch.
- Wrap and freeze. Wrap each burrito in a sheet of parchment paper, then in aluminum foil. Place them in a freezer-safe bag or directly into the freezer.
- Reheat and enjoy. When ready to eat, remove the wrapping and place the burrito on a microwave-safe plate. Microwave for 2-3 minutes, or until warmed through. Alternatively, remove the parchment, keep the foil on, and warm in a 350°F oven for 12-15 minutes.
Notes
- Prep ahead: If cooking the beans from scratch, we recommend preparing them the night before. It’s ideal for all ingredients to be at room temperature when assembling so the burritos don’t get soggy.
- Warming tortillas: A warm tortilla is much easier to roll and far less likely to tear.
- Customize it: Swap Yukon golds for sweet potatoes for a touch of sweetness, or add sautéed peppers and onions.
- Fresh additions: Avocado or guacamole are great if you’re eating the burritos fresh, but skip them before freezing.
- Storage: Freeze for up to 3 months, or refrigerate wrapped burritos for up to 4 days.
- Prep Time: 20 Minutes
- Cook Time: 30 Minutes