Breakfast Burritos
These breakfast burritos are made with beans for protein, rice for slow-release energy from carbohydrates, and kale for added nutrients and antioxidants.
- 2 to rtillas wheat flour or gluten-free
- 1/4 cup tofu hemp tofu, or scrambled eggs
- 1/4 cup rice cooked or potatoes (diced & cooked)
- ¼ cup black or pinto beans pureed
- 2 Tbsp cheese dairy or non-dairy (optional)
- optional ingredients include diced carrots peas, corn, or sautéed chilis (poblanos or jalapeños).
Cook tofu or scramble eggs.
Combine with cooked rice or potatoes.
Warm and puree beans.
Spread pureed beans inside tortilla, fill with half tofu/egg and rice or potato mixture.
Sprinkle with cheese, if using.
Begin rolling the tortilla, fold in the sides, continue folding until closed.
Enjoy both or freeze one for later.