Make-Ahead Breakfast Burritos (Vegan)

A healthy, fiber- and protein-packed combination of black beans, tofu, sweet potato, and spinach forms the filling for these vegan make-ahead breakfast burritos. Store them in the fridge or freezer, and when you're ready you can easily grab and go!

Back when I worked at EY, I had a coworker who was incredibly dedicated to the art of the freezer breakfast burrito. He would carve out an hour every weekend, make his burritos for the week ahead, and bring one to our client site every morning.

Now, this sounded wholly unappealing to me because of my history with frozen breakfast burritos. You see, my family isn't entirely gifted in the culinary department (remember when I was forced to use soy sauce packets?), so growing up my dinners were often these rather nasty frozen beef-n-bean burritos that we bought from Costco in packs of 120. GOURMET AF. Needless to say, I was very excited to put the frozen burrito behind me.

But THEN I started my new commute, and realized that my new office was not near a Panera, where I used to get my daily yogurt parfait (or bagel or breakfast sandwich) and needed to switch up my breakfast routine. I was inspired by a tofu scramble I had at a restaurant to create this tofu filling - and then tortillas were on sale - so I took a leap of faith and put it into burrito form.

Life CHANGING, friends! These are DEE-LISH, easy, HEALTHY, and everyone in the office is jealous of my breakfast. Muahaha. Thank you, former coworker, for changing my life!

Make-Ahead Breakfast Burritos

To make 8 burritos, you will need:
- 8 tortillas
- 1 T olive oil
- 3 cloves garlic, minced
- 14 oz package extra firm tofu, drained
- 1 onion, diced
- 1 sweet potato, diced
- 15 oz can black beans, drained and rinsed
- 1 cup salsa (I used medium)
- 2 cups spinach, chopped
- 2 t cayenne pepper
- 1 1/2 t cumin
- 1 t turmeric
- Salt & pepper, to taste

First, drain the liquid from your tofu and press it for at least 15 minutes. You can either use a tofu press if you think you're fancy, or wrap it in a towel and press it with heavy objects (books!) as seen in this post. Once the tofu has drained, crumble it into small pieces.

Heat a large skillet over medium high, and add the oil. Add the onion and sauté for 5-7 minutes, until translucent. Add the garlic and cook 1-2 minutes, stirring frequently so the garlic does not burn.

Add the diced sweet potato and cook for 10-15 minutes, until the potato is soft. Add your tofu crumbles and cook for 5 more minutes. Add the black beans, salsa, and spices, and stir until incorporated. Add the spinach and cook until wilted. 

Portion out 1/8th of the filling into each tortilla, then wrap up Chipotle-style (I am awful at wrapping things so I watched 9 Youtube videos on the subject, a technique I strongly recommend if you are also trapping-challenged), wrap in foil, and stick in your fridge if you're going to eat them within the week, or in the freezer if you're going to save them for longer. I popped 3 in the fridge and the rest in the freezer. When you're ready, just remove the foil, heat them up in the microwave, and enjoy!

Store-bought frozen burritos be damned. This shit is CHEAPER, HEALTHIER, and all-around BETTER. So, what are you waiting for?

XOXO,
Jess