Vegetarian Breakfast Burrito Recipe

Name: Vegetarian Breakfast Burrito
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 flour tortillas; 1 medium onion; 2 garlic cloves; 1 cup brown rice; 1 cup green chili sauce; 1 ½ cups egg substitute; salt and pepper; 1 (12 ounce) package firm tofu; 1 tablespoon olive oil; aluminum foil

Servings: persons

1
1.
2
Prepare the brown rice according to package directions.
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2.
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Preheat oven to 350 degrees.
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3.
6
Cube the tofu and simmer it in a small saucepan with the green chili until the tofu is cooked and has absorbed the flavor of the chili (10-15 minutes).
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4.
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Sautee the onion and garlic in olive oil.
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5.
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Add the egg beaters and cook.
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Set aside.
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6.
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Heat the tortillas on a baking sheet in the oven for 5 minutes.
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When the rice is cooked, divide all of the prepared ingredients evenly among the eight tortillas.
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8.
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Roll the burritos tightly and wrap in aluminum foil.
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9.
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Freeze in a gallon-sized zip-lock bag for up to a month.

1139

kcal

Calories

Fat

208

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 flour tortillas, 1 medium onion, 2 garlic cloves, 1 cup brown rice, and more.

Yes, Vegetarian Breakfast Burrito falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Breakfast Burrito

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