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Vegan Breakfast Burrito – Kick-Start Monday!

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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8 -10 burritos


  • Beans
  • 2 - 15 ounce cans of black beans
  • 1 onion
  • 2 cloves of garlic
  • 1 and 1/2 teaspoons of chili powder
  • 1/2 teaspoon of cumin
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 2 to 3 cups of water
  • Filling
  • 1 red onion
  • 1 clove of garlic
  • 1 package of tofu
  • 2 cups of swiss chard
  • 1 teaspoon of chili powder
  • 1/2 teaspoon of cumin
  • 1 teaspoon of salt
  • 1/2 of a teaspoon of black pepper
  • 1 tablespoon of coconut oil or vegetable oil
  • 1 to mato
  • 1/2 of a cup of green leaf lettuce
  • flour or corn tortillas
  • Salsa - optional


  • Beans
  • Drain and rinse the beans and put in a medium sauce pan. Cover with the water and add the spices. Bring to a boil and then reduce the heat to a low simmer. Cook until the water evaporates and the beans are soft. Approximately 20-25 minutes. Stir often.
  • Peel and slice the onion. Peel and dice the garlic. Chop the swiss chard. drain and cube the tofu.
  • On medium heat the oil in a large skillet and add the onion when the oil is hot. Cook until the onion begins to look transparent. Add the Swiss chard, tofu, garlic, and spices and cook for approximately 5 minutes. Stirring frequently. Turn the heat to the lowest setting to keep the mixture warm.
  • Dice the tomato and chop the lettuce.
  • Heat the tortillas.
  • Spread a layer of beans in the center of the tortilla, then add the tofu mixture, the tomatoes, and the lettuce (optional). Roll the tortilla and add salsa if desired.