These Vegan Breakfast Burritos are great for batch cooking and freezing, ready to defrost, heat and grab on days when you don’t have time to make a cooked breakfast.
Inspired by my time living in San Antonio Texas, these huge protein-packed breakfast burritos which I’ve named ‘Hungry Jo’s Breakfast on the Go’ are super filling and they will help on those days where you feel starving and need a substantial breakfast that won’t spike your levels sky high!
If you really struggle with high insulin resistance at breakfast then a high protein breakfast is a must to help keep your blood sugar levels lowered and stabilised. The best breakfasts out there for this are high protein cooked breakfasts, but as busy Mums, many of us simply don’t have the time to prepare full cooked breakfasts in the mornings and so this idea is one that can be cooked in batches when you have time, frozen and then heated up in the morning for a full breakfast on the run!
Picking a better tortilla wrap
Tortilla wraps can vary vastly in nutritional value. Some can be much higher in carbs and many are made with refined white flour which many GD mothers may find more difficult to tolerate.
In the table below I have compared many of the main brands’ larger tortilla wraps so you can find ones which are lower in carbs and higher in protein and fat. Please note the nutritional information shared below is per wrap and wrap sizes can vary. I have only compared larger-sized wraps, not mini versions:
Vegan Breakfast Burrito
Ingredients
- 1 whole soft tortilla wrap
- ½ medium avocado mashed and season to taste
- 3 tbsp black pinto beans
- 1 tsp olive oil
- ½ block tofu crumbled/mashed
- 1 tbsp nutrional yeast
- ⅛ tsp ground turmeric
- ⅛ tsp garlic granules
- a good pinch salt and ground black pepper
- 1 tbsp unsweetened almond milk or soya milk
- 1 block frozen spinach
- 3 small mushrooms sliced
- 1 small tomato de-seeded and chopped
- a squeeze lime juice to serve
- ½ clove garlic crushed
- ¼ whole red chilli finely chopped (optional)
Instructions
- heat the olive oil in a large pan and mash the tofu with a fork and add to the pan
- once most of the water has cooked out, add the nutritional yeast, turmeric and garlic powder. Mix well, so the tofu gets an even yellow colour. Add the milk to create a scrambled-egg consistency. At this point, you can add seasoning, spices, or herbs to your taste
- add the sliced mushrooms and frozen spinach and beans to a pan. Keep it on medium-high heat while stirring for about 10 minutes until the mushrooms have lost most of their water and the spinach has defrosted and cooked down. Add the crushed garlic and chopped chilli and stir through
- heat the tortilla in a pan until warm
Building the burrito
- lay the wrap on a plate and place the fillings in the middle. Spread the mashed avocado on first, followed with the scrambled tofu, mushrooms, and spinach. Add sliced tomatoes, a squeeze of lime
- fold the burrito by tucking in both ends and then folding over to create a 'parcel'
- you can wrap these in baking parchment paper or tinfoil. Then label and freeze. Burritos can be frozen for upto 1 month
- to reheat, if using baking parchment you can reheat directly in the oven or microwave. If using tinfoil then this has to be removed before the burrito is reheated in a microwave. Loosely wrap the burrito in kitchen roll and re-heat. I have not specified times for re-heating as ovens and microwaves vary so much and it's best to start with 2-3 minutes in the microwave or around 20 minutes in the oven and then test. You should turn the burrito over halfway through heating and must make sure the burrito is heated all the way through before eating