- 6 Tortillas or wraps
- 2 batches Vegan Scrambled Eggs
- 1 tablespoon oil
- ½ red onion diced
- 2-3 cloves garlic minced
- ½ red pepper diced
- ½ green pepper diced
- ½ teaspoon cumin
- ½ cup salsa, store bought or homemade
- ¼ cup green chilies
- 1 (14 oz) 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.
Begin by making the vegan scrambled eggs. 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, seam side down, and bake for 20 minutes.
Serving and Storing - These burritos can be eaten immediately or frozen for up to 4 weeks. To freeze, let cool completely then wrap in tin foil and freeze. When ready to eat, simply microwave for 5-7 minutes or bake at 400F for about 40 minutes, until cooked all the way through.
Recipe Tips
- Use a firm tofu for the scrambled eggs; you need tofu that will keep its structure when crumbles but is not so firm that it doesn’t have an egg like consistency.
- This recipe will make 4-6 burritos depending on the size of your wraps. Fill your wraps just full enough so you can comfortably and securely wrap them tight.
- There are a variety of vegan cheese shreds that I recommend. Check out my vegan cheese guide for more information.
Variations - If you don't like tofu, you can use mashed chickpeas or pick up some vegan scrambled eggs. I recommend trying Just Egg or Follow Your Heart Vegan Egg.
Calories: 247kcal | Carbohydrates: 28g | Protein: 13g | Fat: 9g | Saturated Fat: 3g | Sodium: 356mg | Potassium: 307mg | Fiber: 3g | Sugar: 4g | Vitamin A: 345IU | Vitamin C: 22.4mg | Calcium: 128mg | Iron: 2.6mg