Southwest Breakfast Burrito

Rise and shine with this egg free Southwest Breakfast Burrito! A Tex-mex seasoned scramble of tofu, onions, mushrooms, and black beans is nestled in a flour tortilla with cheese and salsa before being pan cooked to golden perfection.
4 Servings Recipe By Pin Print
Southwest Breakfast Burrito

Ingredients

  • 12 ⅓ ounces Tofu, Firm
  • 1 teaspoon Olive Oil #1
  • 1 teaspoon Salt
  • 1 teaspoon Garlic Powder
  • ¼ teaspoons Turmeric
  • 12 ounces drain and rinse Black Beans, Canned
  • 1 ½ tablespoons Taco Seasoning
  • 1 tablespoon Olive Oil #2
  • ½ cups dice Onion
  • ½ cups slice Mushrooms
  • 8 individual Flour Tortillas, Whole Wheat (10-inch/Large)
  • ¾ cups Salsa, Mild
  • 1 ½ cups Cheddar Cheese, Shredded, Dairy Free

Freezer Containers

Supplies

  • Plastic Wraps
  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place tofu between two paper towels and gently squeeze any excess water.
  2. Heat Olive Oil #1 in skillet until warm and bubbly.
  3. Crumble tofu into skillet along with salt, garlic and turmeric.
  4. Scramble 3-5 min until seasonings are well incorporated and tofu resembles scrambled eggs. Remove from pan.
  5. Toss black beans and taco seasoning together.
  6. In the same skillet add olive oil #2, onions and mushrooms
  7. Saute until onions are transparent and mushrooms are soft.
  8. Lay out tortillas and divide ingredients evenly among them in the center of each tortilla: tofu, black beans, onion mixture, salsa and cheese.
  9. Fold two opposite ends and roll.
  10. Place burritos in a skillet or grill pan until golden brown and sealed shut, flipping once during the process.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place tofu between two paper towels and gently squeeze any excess water.
  2. Heat Olive Oil #1 in skillet until warm and bubbly.
  3. Crumble tofu into skillet along with salt, garlic and turmeric.
  4. Scramble 3-5 min until seasonings are well incorporated and tofu resembles scrambled eggs. Remove from pan.
  5. Toss black beans and taco seasoning together.
  6. In the same skillet add olive oil #2, onions and mushrooms
  7. Saute until onions are transparent and mushrooms are soft.
  8. Lay out tortillas and divide ingredients evenly among them in the center of each tortilla: tofu, black beans, onion mixture, salsa and cheese.
  9. Fold two opposite ends and roll.
  10. Place burritos in a skillet or grill pan until golden brown and sealed shut, flipping once during the process.
  11. Cool completely.
  12. Wrap each burrito in plastic wrap.
  13. Divide among indicated number of gallon freezer bags, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave 2.5-3 minutes.

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