Vegetarian Breakfast Burrito
Add more fiber and protein to your daily diet. Customize spices and amount of any ingredient in this burrito. Make it your own delicious feast your body calls for.
Ingredients
- ¼ cup drained and rinsed beans of your choice. Black beans, pinto, kidney beans are great choices offering protein and micro elements.
- ¼ cup diced tomatoes, low sodium any brand you like will work
- 2 Tbsp chopped fresh cilantro or any fresh herb of your liking
- ½ cup Vegetarian Italian "sausage". I like ABBOTS brand, as it is made with garlic, red chili flakes and thyme. The product is gluten Free, soy free, offers 18 grams of protein per serving. Try the brand you can find that offers plant-based protein to add texture and protein to your meal. Whole Foods is a great place to explore a wide range of such brands.
- 1½ cups Egg Beaters Southwestern Style or just plain
- 4 Tortillas of your choice: wheat or made with almond flour I like almond flour tortillas from Costco. But I make them myself as well. Very easy to make.
- ½ cup shredded Pepper Jack or Sharp Cheddar cheese 1/4 cup = 1 oz
- 1 small lime, sliced to wedges
Instructions
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Combine beans, tomatoes and cilantro in small bowl; set aside.
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Place vegetarian Italian "sausage" onto the nonstick skillet. Cook for about 8 minutes. Set aside.
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Use ghee or any olive oil to grease just a little bit the 2nd nonstick skillet; heat over medium heat. Add Egg Beaters.
Cook without stirring until edges and bottom begins to set. Gently turn to scramble; continue cooking until set.
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Wrap tortillas between two damp paper towels. Heat tortillas in microwave on HIGH about 30 seconds or until just heated through and pliable.
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Spoon cooked Egg Beaters evenly down center of each tortilla. Top each with equal amounts of bean mixture, "sausage," and cheese.
Fold in opposite sides of each tortilla; roll-up burrito-style.
Serve immediately with a wedge of lime for added flavor.