Southwestern Vegan Breakfast Burrito

Photo: Vegan Breakfast Burrito
This burrito wraps up bold flavors and easy cooking all in one. Cold leftover grains and beans are preferred and welcomed in this dish to help stretch your dollar.
Yield
4-5 Servings
Vegan
Entrees
Ingredients
  • 1 (15-ounce) can pinto beans, kidney beans, or black beans (about 1½ cups)
  • 1 cup cooked whole grains (brown rice, quinoa, or wheat berries), chilled
  • 1-2 Tablespoons garlic flakes
  • 1 Tablespoon smoked paprika
  • 1 Tablespoon cumin
  • 1 Tablespoon onion powder
  • 1-2 teaspoons chili powder
  • 1 teaspoon red pepper flakes
  • 1-2 Tablespoons maple syrup or agave nectar
  • 1-2 Tablespoons apple cider vinegar
  • 2 Tablespoons tomato paste
  • Salt and pepper to taste
  • ¼ cup water + more if needed
  • 2-3 Tablespoons safflower oil
  • 1 cup sliced onions
  • 1 cup sliced mushrooms
  • 1 cup grated carrots
  • 4-5 large tortilla wraps of choice, defrosted and warmed
  • 1 head of lettuce or cabbage, shredded
  • Salsa of choice (optional)
  • Grated vegan cheese or Cashew Queso (optional)
Instructions
  1. Combine beans, cold grains, seasonings, maple syrup, vinegar, tomato paste, salt, and pepper in a food processor. Process until well blended – pour in water as machine is running and add more if needed, scraping the sides occasionally. Mixture should be thick and a little sticky.
  2. Heat oil in a large skillet over medium heat. Stir in onions, mushrooms, and carrots and sauté for 3-5 minutes or until softened.
  3. Add in bean mixture to skillet, breaking it up as needed. Stir together with vegetables until combined. Remove skillet from heat.
  4. Place tortillas side by side for easy assembly. Divide bean and vegetable mixture, salsa, and cheese evenly between tortillas and cover with shredded lettuce/cabbage. Be careful not to overstuff any of your tortillas. Fold the bottom end of the burrito over the filling, then fold over the sides of the burrito, then carefully roll burrito up to finish wrapping. Can be served immediately or wrapped tightly in aluminum foil to refrigerate (2-3 days) or freeze (1-2 weeks). Enjoy your burrito