Breakfast burritos are a warm and filling start to the day. This is
a meal that can be
packed to go if time is limited or eaten later in the day for lunch.
Yield: Eight Portions |
 |
| 1 Tbsp |
Canola oil |
| 3/4 cup |
Spanish onion, small dice |
| 1 clove |
garlic, minced |
| 1 1/2 cup |
potatoes, medium dice |
| 1 tsp |
salt |
| 1/2 tsp |
ground black pepper |
| 8 |
8 six-inch flour tortillas |
| 1 1/4 cup |
refried beans |
| 6 oz |
Monterey jack cheese, |
| 1/2 cup |
Tomato salsa (recipe is in the list) |
| 1/2 lb |
firm tofu, medium dice |
|
 |
| Total Calories |
221 |
| Calories from Fat |
40 |
| Total Fat |
6g |
| Saturated Fat |
1g |
Cholesterol
|
0mg |
| Sodium |
870mg |
| Carbohydrates |
37g |
| Fiber |
3g |
| Sugar |
1g |
| Protein |
6g |
|
- Over medium heat sweat the onions and garlic until the onions
are translucent. Add potatoes, salt, and pepper. Cook until potatoes
are tender and browned. Add tofu and heat gently.
- Fill the center of each tortilla with refried
beans, the potato/tofu mixture and the cheese.
- Roll up the tortillas and top each one with a spoonful
of salsa. If the burrito is going to be eaten on the run put the
salsa inside the tortilla. For lunch, send salsa on the side so the
tortilla doesn't get soggy.
|
