Spicy Vegan Breakfast Burritos
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Flour tortillas wrapped around scrambled tofu, roasted potatoes, and black beans with fresh cilantro and avocado. Filling and satisfying, these burritos work for any meal and are great for meal prep.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 medium russet potato, (scrubbed and cut into 1/2 to 1 inch cubes)
- 2 teaspoons olive oil
- 1 1/2 teaspoons cornstarch
- 1 teaspoon ground cumin
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt, (or to taste)
- 1 tablespoon olive oil
- 1 small onion, (diced)
- 2 garlic cloves, (minced)
- 7 ounces extra-firm tofu ((half of a 14 ounce package))
- 1 cup canned black beans, (drained and rinsed)
- 1/2 teaspoon turmeric
- 1/2 cup jarred salsa
- 1/4 cup chopped fresh cilantro
- Salt & pepper, (to taste (see Note))
- 4 large (burrito sized) flour tortillas
- 1 ripe avocado, (sliced)
- Additional fillings of choice, such as vegan cheese, sour cream, hot sauce, and additional salsa
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 1186mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 957mg
- Calcium
- 335mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1186MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.