Vegan burritos are seriously one of the easiest and yummiest thing we make. We make breakfast burritos with either hash-browns or tofu scramble (or both!) most weekends and usually once during the week we do a burrito dinner with either just veggies or Beyond Beef. I don’t know if a recipe page is exactly necessary to make these, so I’ll just explain the different types of burritos we make and if you have any questions feel free to ask!
Breakfast Burrito Ingredients:
Tofu/Veggie Scramble (there is a recipe for this on this site!)
(TOFU IS OPTIONAL)
Rice & Beans, usually cooked with lime & cilantro
Guacamole or simply salted avocado
Pico De Gallo (not necessary either)
Feel free to add vegan sour cream as well, but we usually omit it.
Just because we love it and it really completes the dish for us, I usually add very light butter to a cast-iron skillet and after I wrap the burritos I fry them on either side to make them nice and crispy (they also stay together better this way).
Beyond Beef (our favorite) or Trader Joe’s Soy Chorizo cooked with a vegetable medley (usually peppers, onions, tomatoes, jalapeños)
Rice & Beans
(LITERALLY JUST REMOVE THE BREAKFAST INGREDIENTS!)