Running on Real Food · by Deryn Macey★ 4.8 (4)
Vegan Breakfast Burritos
NUTRITION · PER SERVING20M COOK
CAL 25%·PRO 43%
CARBS 67G53% OF CAL
12G FIBER49G OTHER6G TOTAL SUGAR
FAT 19G35% OF CAL
5G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Healthy vegan breakfast burritos with tofu scramble, black beans, avocado, and fresh vegetables in a tortilla. They can be made ahead and frozen for convenient reheating.
mainmexicansandwichtofubeansdairy freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tbsp water or broth (for sauteeing)
- 4 large white mushrooms (sliced)
- 2 cloves garlic
- heaping 1/4 cup red onion (diced)
- 1/2 a red pepper (diced)
- 1 350 g package of extra-firm or pressed tofu (crumbled)
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp turmeric
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp salt or kala namak salt
- 3 tbsp water
- 5 large tortillas
- 1 cup drained and rinsed black beans or pinto beans (or refried beans)
- avocado
- romaine lettuce or spinach
- salsa
At a glance
PER SERVING · TIME 20M
CAL 25%·PRO 43%
CARBS 67G53% OF CAL
12G FIBER49G OTHER6G TOTAL SUGAR
FAT 19G35% OF CAL
5G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 1216mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 922mg
- Calcium
- 447mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1216MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.