Make Ahead Vegan Breakfast Burritos

 

All happiness depends on a leisurely breakfast

My husband likes to walk to the coffee shop in the morning to get some fresh air and buy a vegan breakfast wrap and tea.  With the majority of businesses now closed in the city I made up a batch of filling for him this afternoon so that he can easily make his wraps in the morning.

Feel free to add or subtract ingredients to your liking.  Other ingredients can be black beans (I didn’t have any), tofu,  refried beans, peppers or kale.

You Will Need:

  • Burrito tortillas
  • 1 small onion diced
  • 3 garlic cloves finely chopped
  • 2-3 cups baby spinach
  • 2 small potatoes + 1/2 yam diced and baked in the oven at 400 degrees for 25 minutes. Drizzle with olive oil and sea salt before popping in the oven.
  • 2 cups of chopped mushrooms
  • 1 large can of beans (black, cannellini, white kidney, whatever you have)
  • Spices to your liking . I used: smoked paprika, garlic powder, onion powder, nutritional yeast (high in Vitamin B 12), dried basil, salt and white pepper
  • 1 cup corn
  • Black bean salsa (or salsa of your choice)
  • Coconut oil
  • a little water to add to skillet to deglaze in case ingredients start to stick

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Instructions: 

  • Dice and bake the potatoes and yam in the oven at 400 C before anything else.
  • In a large deep pan on high heat add coconut oil (or cooking oil of your choice) and begin by sauteeing the onions followed by the garlic.

3DC6C21E-F8A4-4406-80E2-FA5610B40DBBOnce the onion and garlic is fragrant, add the baked potatoes and yam. Let them pan fry a bit to crisp them up

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Next add the spices and stir in the mushrooms and cook through

Add in the beans and corn.  If you find the mixture sticking to the pan, lower the heat and add a splash of water to de-glaze

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Add a few large scoops of salsa for added flavour

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Lastly add in the spinach stir until spinach is soft,  then remove pan from heat

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After the mixture cooled down, I packed enough for 2 servings in the fridge then packed 5 small ziplocks of the mix for the freezer.  Just pull out of the freezer the night before and make a breakfast burrito the next morning in minutes!

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It’s so worth taking the time to pre-make food that saves time in the end.  I love batch cooking and freezing. It’s comforting to come home after a busy day and know there’s a delicious healthy meal that can easily be heated and served fairly quickly or in this case, grab a tortilla, add the filling and head out the door.  This mix is packed with protein and will surely keep you full for hours.

Love,

Jennifer

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