This is a sponsored post written by me on behalf of Flatout Flatbread. All opinions are 100% mine.
I am a morning person.
I love the still, dark, quiet of the morning. I love the smell of fresh morning dew outside and freshly brewed coffee inside. I love the clean start of a new day and the endless possibilities that come with that. Morning is my favorite time of the day.
However, even morning people have their limits and for me that is around 5:00am.
Anything before that and I am non-functional. Which, unfortunately for me and those around me, is how I spent many years during my tenure as a professional baker. Somebody needed to turn on the oven, prepare the breads, bagels, and pastries, brew the coffee, and make the doughnuts, as they say, for all your normal risers and that somebody was me. On those days, to maximize my sleep, I would set my alarm for the last possible moment so I would have just enough time to get out of bed, throw on some clothes, and brush my teeth.
Morning after morning I would leave out what we all know as the most important meal of the day – breakfast.
By 9:00, 4 hours into my shift and hopped up on coffee, I would start to get the shakes, the stomach growls, and the hanger (hungry + angry). I would ask myself, everyday, “Why did I not take the time to eat breakfast?!” Later that night I would convince myself that sleep was more important, set my alarm for the last possible moment, and do it all over again.
Then, years into this cycle, I discovered something. Homemade freezable burritos. And, friends, my problems were solved.
At least some of them.
For the next couple of years, before I retired my whisk and apron, I had a stash of frozen burritos in my freezer at all times. The burritos came in many different varieties, most often a kitchen-sink of breakfast burritos, but these Southwest Breakfast Burritos were, and are still, among my favorite.
Filled with protein, veggies, flavors, and spice, these Southwest Vegan Breakfast Burritos did the trick every time.
Today, these Southwest Vegan Breakfast Burritos just got a little bit better.
Thanks to Flatout Flatbread and their ProteinUp Carb Down Flatbread, a delicious and hearty wrap made with chickpea and navy bean flour, I am both filling up with these breakfast burritos and charging up with tons of protein. Each wraps contains 12 grams of protein.
Add the tofu scrambled eggs and black beans and you’ve got a breakfast burrito that has about 35 grams of protein!
Not only are these ProteinUp Wraps high in protein and low in carbs, as the name suggests, they are also a delicious and convenient way to track your nutrition. Flatout Flatbread is now endorsed by Weight Watchers as their official bread. All Flatout Flatbreads have a SmartPoint value between 2 to 4 and are filled with whole, healthy ingredients that taste great and are good for you, allowing you to eat what you love.
4:00 am is not sounding so bad, afterall.
With these freezable, high-protein Southwest Vegan Breakfast Burritos you never have to go hungry at breakfast again. Make a batch of these and freeze them for quick grab-n-go breakfasts throughout the week. They are certain to fill you up and give you the energy you need to be your best throughout your day.
This post was sponsored by Flatout Flatbread. All opinions and thoughts are my own. Find Flatout Flatbreads in the deli/bakery section of most major grocery stores.
This Southwest Vegan Breakfast Burrito is loaded with protein and vegetables and filled with flavor for a healthy, delicious breakfast.
Keyword: Vegan Breakfast Burrito
Calories: 247 kcal
Author: Sarah McMinn
- 6 Flatout Flatbread ProteinUp Wraps
- 2 x Vegan Scrambled Eggs
- 1 tablespoon coconut oil
- 1/2 red onion diced
- 2-3 cloves garlic minced
- 1/2 red pepper diced
- 1/2 green pepper diced
- 1/4 cup green chilies
- 1/2 teaspoon cumin
- 1 can black beans
- juice of 1 lime
- salt and pepper to taste
- 1 cup non-dairy cheese optional
- Preheat the oven to 350 degrees F.
- Make the vegan scrambled eggs according to these directions. Once done, transfer to a bowl and set aside.
- In the same skillet, heat 1 tablespoon of coconut oil. Add onions and sauté for 5 minutes, until tender and fragrant. Add garlic and red and green peppers, and continue cooking for another 5-7 minutes until peppers are tender. Add green chiles, cumin, black beans, and lime juice. Cook for about 3 more minutes.
- Stir in vegan scrambled eggs and remove from heat.
- Evenly divide the filling between the 6 wraps. Sprinkle with non-dairy cheese and roll up.
- Place on a baking sheet and bake for 20 minutes.
- Serve immediately. To freeze, let cool completely then wrap in tin foil and freeze for up to 4 weeks.