Breakfast Burritos for Dinner

Posted by:

When it comes to breakfast, I’m pretty set in my ways.  I like fruit along with cereal and hemp milk or almond milk, and bagels with hummus or homemade tofu cream cheese.  What I eat alternates depending on the day of the week, but in general I don’t deviate from those two choices.

I do, however, love breakfast burritos.  Whenever the local co-op has a sale on the Amy’s Kitchen kind, I stock up and find myself eating them for lunch with a salad or sending one with my mom as a quick meal.  But until I had a massive craving for wraps the other day, I’d never made my own.  Silly, right?  I adore tofu scramble, so breakfast burritos should have been a pretty logical conclusion a long time ago.

tofu scramble
seasoned black beans
I went the “breakfast for dinner” route using the recipe from The 30-Minute Vegan, which includes both tofu scramble and seasoned black beans.  The tofu scramble recipe is pretty basic compared to the one I usually make, but there are a couple of tasty variations on the facing page, including a “southwest” variety with added peppers, chili powder, and cumin.  I went with that and also added some dried cilantro to the beans.  (The recipe called for rolling fresh cilantro into the burrito itself and I didn’t have any.)

unrolled breakfast burrito
With the exception of potatoes, these burritos have everything that are in the Amy’s variety I like so much.  I added a little salsa, some chopped tomatoes, and shredded lettuce (again offsetting the lack of cilantro) to make it more dinner-like.

breakfast burrito
The result was a bit messy but very good!  My mom brought home an order of sweet potato fries from the Towne Tavern to have as a side, and it was a great compliment, sort of like having a sweeter version of home fries or hash browns.

I can’t think why I never made these before, and I’ll definitely be making them again.  The tofu scramble is fantastic left over, too.  I had some the next day mixed with a few of the black beans I didn’t use in the recipe and a little salsa, and it was good even cold!

0

About the Author:

Sam has been a vegan since summer of 2009 and has spent the subsequent years experimenting with all manner of vegan food. She holds a Certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies and is a graduate of the Bauman College Nutrition Consultant Program. She is a member of Toastmasters International and currently serves as part of the Capital View Toastmasters club. When she's not blogging or cooking, Sam likes to read and study the Bible, play silly card games and knit socks.
  You might also like...
  • No related posts found.