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10-minute Vegan Breakfast Burritos

 
10-minute Vegan Breakfast Burritos
Image © Cheeky Kitchen
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $3.26 One serving costs about $3.26

$3.26 per serving

18 people like this recipe

18 likes

This recipe is ready in 10 minutes

Ready in 10 minutes

spoonacular Score:90%

Spoonacular Score: 90%

 

10-minute Vegan Breakfast Burritos is a Mexican recipe that serves 3. One portion of this dish contains roughly 20g of protein, 38g of fat, and a total of 667 calories. For $3.26 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe from Cheeky Kitchen has 18 fans. It works best as a main course, and is done in around 10 minutes. It is a good option if you're following a vegan diet. Head to the store and pick up avocados, vegan american cheese, turmeric, and a few other things to make it today. To use up the burrito size tortillas you could follow this main course with the Homemade Chocolate Dessert Cups as a dessert. Taking all factors into account, this recipe earns a spoonacular score of 90%, which is great. If you like this recipe, you might also like recipes such as Healthy Vegan Breakfast Burritos, Vegan Tofu Breakfast Burritos, and Sixteen Minute Beef and Bean Burritos.

Ingredients

Servings:
2
2  avocados
avocados
4
4  burrito size tortillas
burrito size tortillas
0.25 cups
0.25 cups cilantro
cilantro
0.5 teaspoons
0.5 teaspoons cumin
cumin
0.75 teaspoons
0.75 teaspoons garlic salt
garlic salt
1 Tbsp
1 Tbsp olive oil
olive oil
0.5
0.5  purple onion
purple onion
some
some salt
salt
1
1  tofu
tofu
2
2  diced tomatoes
diced tomatoes
0.5 teaspoons
0.5 teaspoons turmeric
turmeric
3 slices
3 slices vegan cheese
vegan cheese
2  avocados
2
avocados
4  burrito size tortillas
4
burrito size tortillas
0.25 cups cilantro
0.25 cups
cilantro
0.5 teaspoons cumin
0.5 teaspoons
cumin
0.75 teaspoons garlic salt
0.75 teaspoons
garlic salt
1 Tbsp olive oil
1 Tbsp
olive oil
0.5  purple onion
0.5
purple onion
3 servings salt
3 servings
salt
1  tofu
1
tofu
2  diced tomatoes
2
diced tomatoes
0.5 teaspoons turmeric
0.5 teaspoons
turmeric
3 slices vegan cheese
3 slices
vegan cheese


Instructions

Read the detailed instructions on Cheeky Kitchen

Price Breakdown

Cost per Serving: $3.26
Ingredient
2 avocados
4 burrito size tortillas
1/4 cup cilantro
1/2 teaspoon cumin
3/4 teaspoon garlic salt
1 Tbsp olive oil
1/2 purple onion
1 tofu
2 diced tomatoes
1/2 teaspoon turmeric
3 slices vegan cheese
Price
$3.00
$1.58
$0.13
$0.07
$0.03
$0.17
$0.18
$2.69
$0.72
$0.06
$1.16
$9.79

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

Price Tips

  • Avocados are one of the "clean fifteen", so you don't have to buy them organic if you don't want to spend the extra dough.

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • If you're buying an avocado to use for dinner tonight, make sure you choose a ripe one! Find an avocado that is soft enough to press your fingertips into. If it's too firm, it's not ripe. If it's almost smooshy, it's too ripe. The perfect avocado can be hard to find in stores, so you might have to buy your avocados in advance and ripen them at home. To speed up the ripening process, put the avocados in a paper bag with an apple or banana. It really works!

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
667 Calories
19g Protein
37g Total Fat
65g Carbs
41% Health Score
Limit These
Calories
667
33%

Fat
37g
58%

  Saturated Fat
6g
43%

Carbohydrates
65g
22%

  Sugar
9g
10%

Cholesterol
0.0mg
0%

Sodium
1587mg
69%

Get Enough Of These
Protein
19g
40%

Folate
223µg
56%

Fiber
13g
52%

Vitamin B1
0.66mg
44%

Vitamin K
44µg
42%

Manganese
0.75mg
38%

Phosphorus
368mg
37%

Potassium
1271mg
36%

Copper
0.67mg
34%

Vitamin C
26mg
32%

Iron
5mg
32%

Vitamin B3
6mg
31%

Selenium
19µg
28%

Vitamin E
4mg
27%

Magnesium
103mg
26%

Vitamin B6
0.5mg
25%

Vitamin B2
0.36mg
21%

Vitamin B5
2mg
21%

Vitamin A
973IU
19%

Calcium
175mg
18%

Zinc
2mg
15%

covered percent of daily need

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