10-minute Vegan Breakfast Burritos

Name: 10-minute Vegan Breakfast Burritos
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 3
Cuisine: Mexican
Ingredients: 2 ripe avocados, sliced; 4 burrito-sized tortillas; 59 milliliters cilantro, chopped; 1 teaspoons cumin; 1 teaspoons garlic salt; 1 Tbsp olive oil; 1 smalls purple onion, chopped; 3 servings salt to taste; 1 block firm tofu; 2 larges tomatoes, finely diced; 1 teaspoons turmeric; 3 slices vegan american cheese

You can never have too many main course recipes, so give 10-minute Vegan Breakfast Burritos a try. Watching your figure? This vegan recipe has 667 calories, 20g of protein, and 38g of fat per serving. This recipe serves 3. This recipe covers 27% of your daily requirements of vitamins and minerals. A couple people really liked this Mexican dish. If you have purple onion, vegan american cheese, cumin, and a few other ingredients on hand, you can make it.

Ingredients

Servings:

ripe avocados, sliced 4

burrito-sized tortillas 59milliliters

cilantro, chopped 1teaspoons

cumin 1teaspoons

garlic salt 1Tbsp

olive oil 1smalls

purple onion, chopped 3servings

salt to taste 1

block firm tofu 2larges

tomatoes, finely diced 1teaspoons

turmeric 3slices

vegan american cheese

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Lemelson Meyer Vineyard Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 47 dollars per bottle.