Vegetarian Breakfast Burritos Recipes

Steps:

• 1.In a large skillet, over medium heat, cook hash brown potatoes according to package directions. Add fresh spinach to skillet towards the end of cooking time and toss lightly. Cook until spinach is slightly wilted and soft.
• 2.In a non-stick skillet, over medium heat, scramble egg whites, seasoning with salt and pepper to taste.
• 3.To serve, lay tortillas on a work surface. Fill each with approximately 2 oz. of mozzarella, then spoon in egg whites and potato/spinach mixture, dividing evenly between each tortilla. Roll burrito style, heat in microwave for 30 seconds each, or for a crispier outside, bake in 350°F oven for 5 minutes and serve.

Steps:

• Grease a 9 x 13 inch baking dish.
• Heat oil in large skillet over medium heat. Saute onion and pepper 5 minutes, or until tender. Add garlic, and cook 2 minutes more. Stir in spinach, dill, salt and pepper; cover and cook 5 minutes, or until spinach has completely thawed. Season with pepper sauce, if desired, and stir in 3/4 cup shredded cheese.
• Spoon 1/3 cup of spinach/veggie mixture down the centre of each tortilla. Roll tortilla tightly, and place seal side down in baking dish. Whisk together eggs, milk, flour and mustard powder, and pour over tortillas. Cover dish with foil, and refrigerate overnight.
• Preheat oven to 350 deg. F.
• Bake burritos 45 minutes, or until eggs are set. Sprinkle with 1 cup cheese, and bake 5 minutes more, or until cheese has melted and begins to brown. Let stand 10 minutes before serving with salsa and sour cream.

Steps:

• To make the beans, heat the oil in a pan and fry the garlic for a minute, then stir in the chipotle paste. Tip in the tomatoes, stir and bring to a simmer. Season with salt. Simmer until thick, add the beans and cook briefly (make sure any water gets cooked off), then stir in the coriander.
• If you are using cold cooked rice, then warm it through, stir in the lime juice, red onion and nuts and season well.
• Lay out the tortillas and sprinkle over some spinach, add some avocado slices and some rice, then top with the bean mix. Add a shake of hot sauce, if you like. Roll the bottom up, then fold the sides in to stop the filling falling out as you roll. Wrap tightly in foil, if you like, and cut in half.

Steps:

• Drain the cooked beans and save the liquid.
• Saute the garlic and onions in oil for several minutes until onions are translucent.
• Add the peppers and all of the spices and continue to saute until peppers are tender.
• Cover the vegetables, remove from heat, and set aside.
• Mash the beans with a potato masher adding enough of the reserved liquid to reach the consistency of mashed potatoes.
• Mix the mashed beans, vegetables, corn, olives, and cheese. Salt to taste.
• Preheat oven to 400°F.
• Place each tortilla flat on the counter.
• Spoon about 1/2 - 3/4 cup bean mixture onto the tortilla half closest to you.
• Roll the tortillas from the bottom up, putting pressure on the fililng so that it will be evenly distributed and will reach the open edges of the rolled tortilla.
• Place the burritos, rolled edge down in an oiled baking pan.
• Brush will oil, cover with a damp cottom cloth, and bake, tightly covered with foil for 45 minutes.
• Uncover the pan, remove the cloth, sprinkle with additional grated cheese and bake 5 more minutes.
• Serve the burritos topped with sour cream.

Steps:

• Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.
• Combine water and bouillon cube in a large microwave-safe bowl. Heat in the microwave on high until water is hot and cube is dissolved, about 2 minutes.
• Stir turmeric, liquid amino acid, onion powder, red pepper flakes, garlic powder, ground black pepper, ground ginger, and sage into the hot bouillon. Crumble tofu into the bowl and stir gently.
• Preheat oven to 425 degrees F (220 degrees C). Arrange potato nuggets on a baking sheet in a single layer.
• Bake in the preheated oven until crisp, 28 to 32 minutes.
• Heat a skillet over medium heat. Flatten ground vegan sausage onto a plate using a rubber spatula sprayed with cooking spray to prevent sticking. Slide sausage into the hot skillet; cook until browned on the bottom, 4 to 5 minutes. Flip and continue cooking, breaking sausage into smaller chunks, until fully browned. Transfer to a plate.
• Add tofu scramble mixture to the hot skillet. Cook until liquid has been absorbed, about 5 minutes.
• Place a tortilla on a microwave-safe plate. Sprinkle 2 tablespoons of mozzarella-style vegan cheese on top and heat in the microwave until melted, about 10 seconds. Place 6 cooked potato nuggets in 2 rows down the center of the tortilla. Add 2 tablespoons of cooked vegan sausage and 1/4 cup of the tofu scramble.
• Fold one side of the tortilla in to cover the rows of potato nuggets. Fold in 2 shorter sides, then roll the rest of the tortilla over to complete the burrito. Repeat with remaining tortillas, vegan cheese, potato nuggets, vegan sausage, and tofu scramble.