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Rice + Bean Breakfast Burrito

Rice + Bean Breakfast Burrito

I love getting creative with my breakfasts, especially on busy weekdays. These burritos are easy to put together & you can make a large batch of all of the ingredients to meal prep. I like to make these for breakfast one day on the weekend but make a triple batch and freeze individual burritos. These are so flavorful & packed with nutrients to keep you fueled all day. 

Tofu Scramble

Ingredients:

  • 1 block firm tofu
  • Juice from one lemon
  • 1 tsp sriracha
  • 1 tbs nutritional yeast
  • 1 tsp turmeric
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • veggies, optional (spinach, bell pepper, tomatoes, etc)

Directions:

  1. Break up the tofu into small chunks in a bowl (should resemble scrambled egg)
  2. Add in the remaining ingredients and mix
  3. Preheat a nonstick pan on medium-high 
  4. Cook the tofu for 10-15 minutes stirring every few
  5. Serve in the burrito or eat on it's own with some hot sauce or fresh herbs

Rice + Beans

  • 1 cup rinsed long grain rice 
  • 2 cups water or veggie stock
  • 1 can rinsed black bens
  • 1 tbs chili powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper

Directions:

  1. In a medium size pot, combine all of the ingredients & stir to combine
  2. Place on the high heat & cover
  3. Once it has reached a bowl, turn down the heat
  4. Simmer for 10-15 minutes
  5. Once there is no liquid left & the rice is cooked, turn off the heat

Assemble

Extra/Optional Ingredients:

  • Tortillas
  • Hummus
  • Spinach
  • Fresh herbs
  • Nutritional Yeast
  • Hot sauce

Directions:

  1. Spread some hummus on the tortilla
  2. Layer in the tofu scramble & rice 
  3. Add in any additional veggies, herbs, & flavors. I Like to wrap mine up with hummus, hot sauce, extra nooch, & cilantro
  4. Wrap in up and enjoy immediately or freeze  
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