Vegan & Gluten Free
Breakfast Burritos
Recipe contributed by Susan Steffan
Owner of Farmer's Guest House B&B in Galena, Ill
Ingredients
- 3 - 4 cups cooked white or brown
rice
- 1 lime
- Fresh cilantro
- 3 slices of firm tofu
- 1/2 onion, diced
- 1 tsp minced garlic, or 1/4 tsp
garlic powder
- 2 Tbsp olive oil
Instructions
1. Mix the juice of 1 lime and ΒΌ c chopped cilantro in with the rice. Reheat in the microwave.
2. In a large pan on medium high heat, saute the tofu slices in 1 T of the oil. When lightly browned, remove tofu to a cutting board and dice.
3. In the same pan on medium high heat, saute the onion in 1 T of the oil. Add the garlic when the onions are starting to brown and stir for one minute. Add the beans, tomatoes, frozen corn, chili powder and cumin. Cook until the liquid has evaporated. Add the tofu and stir to heat.
4. Warm the tortillas in the oven for a minute or two. (Or 15 seconds in the microwave)
5. Add a spoon off the rice topped with a spoon of the filling onto a tortilla and roll up. Let rest for a few minutes before serving. Garnish with Salsa and avocado.
6. Fillings can be portioned and frozen for later use.
- 1 15 oz can black beans, drained
and rinsed
- 1 can diced tomatoes with chilis
- 1 cup frozen corn
- 1/4 tsp chili powder
- 1/2 tsp ground cumin
- Gluten-free tortillas
- Salsa and avocado for serving