Vegetarian Breakfast Burrito Perfect for Meal Prep
There is nothing better than starting your day with Mexican food and this vegetarian breakfast burrito is the perfect make ahead breakfast. Stock your freezer with them and you'll have healthy breakfasts all week long!
Servings 4 burritos
Calories 300kcal
Ingredients
- 1 tablespoon Olive Oil
- 1 Onion chopped
- 2 cloves Garlic crushed
- 1 teaspoon Dried Oregano
- 1 tablespoon Cumin
- 2 teaspoon Smoked Paprika
- 1 teaspoon Coriander
- 1 teaspoon Chilli Powder
- Pinch Chilli Flakes
- 200 g Leftover Cooked Rice or Quinoa
- 3 Eggs
- 50 ml Milk
- 4 Vegetarian Sausages cooked to packet instructions and chopped into chunks
- 2 big handfuls Spinach Leaves
- 1 400g tin Kidney Beans drained
- 50 g Cheddar grated
- Salt and Pepper
- 4 Tortillas
- Sour Cream, Hot Sauce and Coriander to serve
Instructions
- Heat the oil over a medium heat and fry the onion for a couple of minutes before adding the garlic and all of the spices. Cook for another couple of minutes until fragrant.
- Add the cooked rice or quinoa and stir to coat in the spices. Beat the eggs with the milk and season to taste. Push the rice to one side of the pan and pour in the beaten egg, wait for a minute for the egg to begin to set and then gently scramble for another minute or so before stirring into the rice.
- Add the kidney beans, vegetarian sausages, spinach and cheddar and stir everything together. Scoop 2 spoonfuls of the mixture into a tortilla and wrap into a burrito. Repeat with the remaining burritos.
- Either wrap in foil and leave to cool before freezing or eat straight away.
Notes
Nutrition information is an estimate and will vary depending on the exact ingredients used.
Nutrition
Calories: 300kcal | Carbohydrates: 25g | Protein: 18g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 136mg | Sodium: 782mg | Potassium: 224mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1075IU | Vitamin C: 3.4mg | Calcium: 182mg | Iron: 5.2mg