Well, no more. He still eats them most mornings, but in order to not let him get completely bored with them, I set about to make a hearty breakfast burrito for him so that when a bowl of oatmeal was just a little less than appealing, he could reach into the freezer and grab something healthy and tasty and totally not oatmeal-y.
So I present to you: Breakfast Burritos: Vegan Style.
Doesn't that look just amazing? So healthy and fresh and packed with nutritious goodness and, of course, love.
I made these with enchillada sized tortillas. A little on the small size I realized once I rolled them up.
Next time, I'll use actual burrito sized ones. For this round, Scot is a great sport and is just heating the burrito up in the plastic and then unwrapping it and eating it more like you would Huevos Rancheros.
So here's what I did.
Breakfast Burrito: Vegan Style
- 6 burrito sized (the larger ones) whole wheat tortillas or 8 enchilada sized ones (for those of us who maybe don't each as much as a man in the morning)
- 3 c prepared quinoa
- 1 bag loose leaf spinach (you most likely won't use but half of this. save the rest for a salad!)
- 1 container mushrooms - sliced
- 1 can black beans - rinsed and drained
- 1 1/2 c (or so) of your favorite chunky salsa
- Plastic wrap and tin foil if you're freezing them
-- Lay some quinoa down on the tortillas, sprinkle and handful of spinach on each one. Next, take the sliced mushrooms and evenly distribute, do the same with the beans. Last, drizzle your favorite salsa on top!
--To fold, take one side and pull it all the way over and almost tuck it under the food. Fold the bottom up and then take the last side and pull it over.
--Wrap in the plastic wrap and tin foil and keep in the freezer until ready.
--Microwave for 2-3 minutes until thawed and warm (or hot).