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Vegan Breakfast Burrito

Quick Vegan Breakfast Burrito

An awesome vegan take on the original Tex-Mex breakfast burrito!

Course Breakfast
Cuisine Tex-Mex
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 people
Calories 273 kcal

Ingredients

  • 2 gluten free wraps I used Toufayan
  • 2 oz tofu
  • 8 oz pinto beans
  • 2 tbsp salsa of your choice
  • 4 tbsp guacamole organic store bought or Authentic Guacamole Dip
  • 1/2 orange bell pepper
  • 1 small bunch cilantro
  • sea salt and pepper to taste
  • 1 lime

Instructions

  1. Drain pinto beans and mash them a little bit with a fork (not completely).
  2. Add sea salt to pinto beans and set them aside.
  3. Julienne the bell pepper and dice the tofu.
  4. Set a teaspoon of olive oil in a pan and saute the bell peppers and tofu until the bell peppers are a little bit charred.
  5. Heat the gluten-free wraps on a pan or microwave.
  6. Place each wrap on an even surface and layer them with the guacamole, pinto beans, tofu, bell peppers, cilantro, and salsa.
  7. Squeeze some lime juice on top to give it an extra twist.