Vegan breakfast burrito: A delicious tofu scramble and potato breakfast burrito

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Lentils are lower in calories and provide a different flavor.

avocado

🥗Healthier: mashed banana

💰Cheaper: cooked pumpkin

Mashed banana adds creaminess with fewer calories.

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: brewer's yeast

Ground flaxseed offers omega-3s with a different taste.

tortillas

🥗Healthier: collard greens

💰Cheaper: lettuce leaves

Collard greens are low-carb and nutrient-dense.

Sauté onion and bell peppers in a skillet over medium heat until softened, about 5 minutes.

Add black beans, cumin, paprika, garlic powder, salt, and pepper; cook until heated through, about 3-4 minutes.

Stir in spinach and cook until wilted, about 1-2 minutes.

Remove from heat and mix in nutritional yeast and lime juice.

Warm tortillas in a separate pan or microwave until pliable.

Spread the bean mixture onto each tortilla.

Top with sliced avocado and cilantro.

Roll each tortilla tightly to form a burrito.

Serve warm with extra lime wedges.

Cooking Techniques

Spice Level: