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    You are in: Home / Recipes / Vegetarian Breakfast Burrito Recipe
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    Vegetarian Breakfast Burrito

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    40 mins

    0 mins

    Jessica Lynn Montgomerie's Note:

    Easy to make ahead and freeze for a quick breakfast or lunch. BUT defrost them before you reheat them, if you do freeze them. I use 10-inch whole wheat tortillas or white flour tortillas.

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    Ingredients:

    Serves: 8

    Yield:

    burritos

    Units: US | Metric

    Directions:

    1. 1
      1. Prepare the brown rice according to package directions.
    2. 2
      2. Preheat oven to 350 degrees.
    3. 3
      3. Cube the tofu and simmer it in a small saucepan with the green chili until the tofu is cooked and has absorbed the flavor of the chili (10-15 minutes).
    4. 4
      4. Sautee the onion and garlic in olive oil.
    5. 5
      5. Add the egg beaters and cook. Set aside.
    6. 6
      6. Heat the tortillas on a baking sheet in the oven for 5 minutes.
    7. 7
      7. When the rice is cooked, divide all of the prepared ingredients evenly among the eight tortillas.
    8. 8
      8. Roll the burritos tightly and wrap in aluminum foil.
    9. 9
      9. Freeze in a gallon-sized zip-lock bag for up to a month.

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    Nutritional Facts for Vegetarian Breakfast Burrito

    Serving Size: 1 (187 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 276.4
     
    Calories from Fat 72
    26%
    Total Fat 8.0 g
    12%
    Saturated Fat 1.6 g
    8%
    Cholesterol 0.4 mg
    0%
    Sodium 289.0 mg
    12%
    Total Carbohydrate 37.4 g
    12%
    Dietary Fiber 2.9 g
    11%
    Sugars 2.7 g
    10%
    Protein 13.8 g
    27%

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