This recipe is one of three unique make-ahead breakfast recipes that you can add to your meal preparation. This breakfast will help you fuel your day and is perfect for those who like a more substantial breakfast or a warm meal.
To make it vegan, replace the eggs with 900g tofu. Drain the tofu, then crumble it into the pan along with the beans. If you do it this way, you may need to season the tofu with some additional seasoning.
Prep Time
10 Minutes
Cook Time
20 Minutes
Total Time:
30 Minutes
Serves:
6 burritos
Ingredients:
- 1/4 cup extra virgin Olive Oil (divided).
- 5 cloves of minced garlic
- 1 cup yellow onions
- Red bell pepper
- Green bell pepper
- 1 tbsp cumin
- 1 1/2 tsps chili powder
- 1 tsp of sea salt
- 10 large eggs (whisked)
- 1 can of black beans (drained and rinsed).
- 6 lg Gluten-free Tortillas
Directions:
- Pre-heat the oven to 400F. Line your baking sheet with parchment.
- Combine 2 tablespoons of olive oil with the onion, bell peppers and garlic in a large bowl. Add the cumin, chili powder, and half of the sea salt. Mix well, then spread the vegetables on a baking sheet. Bake for 20 minutes.
- Meanwhile, drain and rinse your black beans and whisk the eggs in another bowl.
- Heat the remaining oil in a large saucepan over low to medium heat. Pour the black beans in and cook for 2 minutes. Add the eggs whisked with the remaining salt and squish up the black beans. Continue to stir until the eggs have cooked. Set aside.
- Add the vegetables to the pan along with the eggs. Mix everything together. Allow everything to cool down for a couple of minutes.
- Wrap the burritos with the tortillas that have been thawed. Wrap each burrito individually in tin and then freeze. You can make wrapping the burritos easier by laying a sheet of tinfoil underneath the tortilla. Keep the burritos frozen until you are ready to eat.
- When you awake, place the burritos wrapped in tinfoil into the oven at 350F for 30 minutes. Remove them from the tinfoil, and microwave in the microwave oven for 2 minutes.
