Today I am meal prepping 28 breakfast burritos to be frozen for easy meals! They are plant based and healthy made with onions, pepper, tofu scramble, spinach, salsa, vegan cheese and lots of spices! They are more like any time burritos, not just breakfast burritos 🙂 Feel free to add any other ingredients like vegan sausage, rice, mushrooms, etc. Sorry this video might seem all over the place! I will write out the ingredients down below!
The cost breakdown comes out to about $1 per burrito! Not including the cost of spices since I already had those on hand. However since these are on the smaller side I usually need two to fill me up!
Burritos recipe:
4 onions chopped
4 bell peppers chopped
2 can black beans drained and rinsed
4 boxes firm tofu drained and pat dry
2 8oz bags spinach (if this is too spinachy for you just use 1 bag)
1 lb frozen potato hashbrowns
2 cups vegan cheese
2 tsp turmeric powder
1/2 tsp black salt or more to taste
pinch black pepper
4 tbsp chili powder (more or less to taste)
4 tsp no salt seasoning (or use a combination of garlic and onion powder)
2 tbsp Tapatio hot sauce
2 jars your favorite salsa(thicker is better)
4 packages whole wheat flour tortillas (need about 28 total)
I divided these ingredients into two batches.
In the first batch I basically made a huge tofu scramble and scooped it onto my tortillas with some salsa and rolled it up. I cooked two chopped onions, two chopped peppers, two boxes tofu crumbled, 1 tsp turmeric, 1/4 tsp black salt, 2 tsp no salt seasoning together until the onions and peppers were soft. Then I added everything else- 2 tbsp chili powder, 1 .5 cup black beans, Tapatio, 8 oz chopped spinach, vegan cheese until the spinach was soft and cheese was melted. Then I scooped the mixture onto a tortilla and topped with salsa and rolled it up!
I cooked the second batch a little differently. I started by sautéing two more onions and two more bell peppers. Next I added in 1lb frozen potatoes. I added oil to prevent potatoes from sticking and stirred frequently (it would actually be better if you fry up the potatoes separately to get them nice and crispy and don’t turn to potato mush). I seasoned this mixture with lots of chili powder( 2 tbsp), pepper and Tapatio. Next I added in 1.5 cup of black beans and another bag of spinach. If this is too much spinach for you just use a handful. Cover with a lid to the spinach wilts and turn down the heat so the potatoes don’t stick to the bottom. In a separate pan I began scrambling the 2 blocks tofu with 1 tsp turmeric, 1/4 tsp black salt and 2 tsp no salt seasoning (which is mainly onion and garlic granules) When both mixtures were finished cooking I layered the burrito with tofu on bottom, potato veggie mixture next, then cheese and salsa on top . I wrapped them all in parchment paper and stored in plastic bags in my freezer.
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