Breakfast Burrito
This is a hearty breakfast which is easy to prepare. It also keeps well in the fridge for several days.
Ingredients
- 2 tbsp olive oil
- 1 yellow onion
- 1 cup mushrooms
- 3 cloves garlic
- 1 tsp cumin
- 1/2 tsp red pepper flakes + 1 teaspoon chipotle powder optional
- 15 ounces Eden organic black beans
- 1 yellow bell pepper
- 14-16 ounces firm tofu
- 1 tsp salt or more to taste
- 1/4 tsp black pepper
- 1 cup plant milk plain and unsweetened Oat milk or soy are good options
Hec's Green Tomatillo Salsa
- 10 green tomatillos
- 2 Serrano peppers more or less to taste
- 1 tsp salt more or less to taste
Instructions
- In a skillet on medium heat, fry chopped onion and sliced mushrooms with oil for 5 minutes. Add grated garlic, red pepper flakes, chipotle powder (if you choose), and cumin and fry one more minute.
- Add drained and rinsed beans and diced bell pepper. Cook on high heat for 3 minutes stirring often.
- Crumble the tofu with your hands right into the pan, season with salt, pepper, and fry on medium-high heat for 5 minutes stirring often.Add plant milk and turmeric, then stir and cook for a few more minutes until the tofu absorbs the liquid.
- Taste and adjust for salt and spices.Transfer to a serving bowl and sprinkle with lime , hot sauce, salsa.
- Warm up the tortilla wrap in a microwave, oven, or skillet then fill it with the vegan breakfast burrito filling.We recommend adding vegan sour cream, sliced avocado, lime, and salsa.
Hec's Green Tomatillo Salsa
- Boil the tomatillos and serrano peppers for 10 - 15 minutes
- Transfer the serrano peppers to a blender along with salt and approximately 2 tbps. of the water from the boiling tomatillos and serranos pot
- Purée the serrnos and then add the tomatillos and purée until you are happy with the consistency
- Adjust seasoning to your liking
Notes
Hec's Green Tomatillo Salsa:
- You can decrease or increase the spicy heat from the serrano peppers by taking away or adding the number of peppers used in the recipe.
Serve with:
- tortilla wraps, lime, avocado, hot sauce, vegan sour cream