Easy High Protein Vegan Breakfast Burrito with Sweet Potato Black Beans & Tofu

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You know what they say: breakfast is the most important meal of the day. As the first meal you’re going to eat, it’s crucial that your breakfast energizes you. 

Failing to eat something filling or skipping it entirely will just leave you feeling hungry and exhausted halfway through your morning. Needless to say, that’s no way to start your day, is it? 

Making breakfast can feel like a hassle, though. You’re tired or in a rush to get your day started. You have no time for complicated recipes. 

We want to introduce you to something: this high-protein breakfast burrito.

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Breakfast is the perfect meal to pack full of protein. Not only does it help keep you full, but it has all kinds of health benefits, like helping your body mend its tissues. 

And we’ve crammed a lot of protein into this breakfast burrito. By the way, that fluffy yellow food you’re seeing in our pictures isn’t eggs – it’s tofu. That’s where a lot of the protein in this recipe comes from. 

Then there are the black beans sprinkled on top. They’re both delicious and high in protein.

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Basically, what we’re saying is these burritos are a fantastic food to begin your day with. Aside from the beans and tofu, here’s what else you’ll find in them:

  • Sweet potatoes
  • Red chilies
  • Fresh cilantro

Sound delicious? That’s because it is. The combination of high-protein ingredients in this burrito will make you feel like you’re eating something that should be a guilty pleasure.

See Also: Guide to Freezing Potatoes

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We don’t know about you, but we love when recipes are easy, especially when we’re in a hurry or we’re tired. Fortunately, this recipe is very simple and very fast. That’s why it’s poised to stop you from ordering something quick and unhealthy on the way to work.

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Start by peeling and cubing two sweet potatoes. Then you’ll drain and rinse a can of black beans.

Voila! Just like that, all the prep work you need to do for the recipe is done, and you’re ready to start cooking.

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Here’s a Quick Recipe Overview…

Preheat your oven to 400 degrees Fahrenheit. You’re going to layer your sweet potatoes on a baking sheet, then drizzle olive oil and sprinkle Mexican seasoning on them. Toss them until they’re evenly coated in the seasoning and oil mixture.

While you’re baking the potatoes for twenty minutes, heat a pan over medium heat. Crumble your tofu into the pan and cook it, stirring frequently, until the water cooks out of it. Next, you’ll sprinkle some salt and turmeric in and continue to cook for five more minutes.

Set the tofu aside once you’re finished. Now it’s time to bring out your blender, and blend the olive oil and cilantro together until you have a smooth sauce.

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That’s it! You’re now ready to assemble your burritos. 

It’s really that quick and simple. This truly is a no-fuss breakfast that you’ll love eating. 

Here’s why you should try this recipe. It’s:

  • Quick
  • Easy
  • High in protein
  • Absolutely delicious

And if you do decide to make these burritos, let us know how it went. We hope you love them as much as we do!

Sweet Potato, Black Bean, and Tofu Scramble Burritos 8

Sweet Potato, Black Bean, and Tofu Scramble Burritos
Prep Time
5 mins
Cook Time
20 mins
 

If you're looking for a fast and easy breakfast that feels like a guilty pleasure, these burritos are for you. They look and taste like a breakfast burrito you'd get from a restaurant, and they're packed full of protein. It's a great way to start your day.

Servings: 4 servings
Ingredients
  • 2 Medium Sweet Potatoes peeled and cubed
  • 1 tbsp Olive Oil
  • 1/2 tsp Mexican Seasoning Mix
  • Salt to Taste
  • 1 cup Canned Black Beans drained and rinsed
  • Red Chilies
  • 4 Flour Tortillas
For the Tofu Scramble
  • 1 tbsp Olive Oil
  • 2 cups Firm Tofu
  • 1 tsp Salt
  • 1/4 tsp Turmeric
For the Fresh Cilantro Oil
  • 1/4 cup Olive Oil
  • 1/4 cup Fresh Cilantro
Instructions
  1. Preheat the oven to 400°F (200°C).

  2. Add the sweet potatoes to a baking sheet with a drizzle of olive oil and the Mexican seasoning mix. Toss until well coated.

  3. Bake for 20 minutes, tossing halfway through, until the sweet potato is golden brown and tender.

  4. Heat a pan to medium heat, crumble the tofu with your hands directly over it and cook stirring frequently, until most of the water has evaporated.Add salt and turmeric and continue cooking for about 5 minutes.

  5. Mix olive oil and cilantro in a blender and process until smooth.

  6. To assemble each burrito add ⅓ of the beans, ⅓ of scramble tofu, ⅓ of the roasted sweet potatoes, fresh cilantro oil and red chilies to the center of a tortilla. Roll up each tortilla keeping the filling tucked in place. Cut in halves.

Recipe Notes

Try heating the tortillas in the microwave for several seconds just before assembling the burritos. It makes them extra supple and warm.

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