One of the ways I like to use my homemade gluten-free flour tortillas is to make breakfast burritos, since they hold up much better than the store-bought versions I’ve tried. These make a great, satisfying breakfast!
Having canned potatoes on my shelf and pre-chopped peppers in the freezer helps reduce the prep work, and the tofu scramble is quick and easy to make. I like to store the components separately in the fridge and then make individual burritos as I want them throughout the week.
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Breakfast Burritos
Ingredients
- 1 quart canned potatoes, drained and rinsed
- 1 onion, chopped
- 1 red pepper, chopped
- 2 t oil
- 1/2 t salt
- 1/2 t garlic powder
- 1/2 t onion powder
- 1/2 t paprika
- 1/8 t white pepper
- 1/2 t ground thyme
- 1 recipe tofu scramble
- gluten free tortillas
- vegan shredded cheese
- salsa verde
Directions
- Combine potatoes, onion, and pepper on a silpat lined baking sheet. Add oil and spices and mix to combine. Bake at 400F until browned, about 45 minutes, stirring halfway through.
- To make burritos: lay a tortilla flat, and place a couple tablespoons of potato mixture and tofu scramble in the center. Top with shredded vegan cheese and salsa verde. Fold up the bottom edge of the tortilla around the filling, fold in the edges, and roll into a burrito.
- Store components individually in the fridge for up to a week.
From PlantcraftedPantry.com
Plantcrafted Pantry 