Vegan Breakfast Burrito

Recipe

Breakfast
Vegan Breakfast Burrito

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Recipe Data

2
Servings
10min
Prep
25min
Total

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Description

This vegan breakfast burrito will fill you up and won't have you missing any meat.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 2
QuantityIngredientAdd
3large Swiss chard leaves
1 tbsp.Gustare Vita olive oil
1 c.yellow potatoes, chopped
½ c.Hy-Vee Short Cuts chopped white onions
½ c.Hy-Vee Short Cuts chopped red bell peppers
¾ c.fresh shiitake mushrooms, stems removed and sliced
2Hy-Vee Short Cuts garlic cloves, minced
2 tbsp.tahini
1 tbsp.water
1 tbsp.fresh lemon juice
2(10-inch) spinach tortilla wraps

Things To Grab

  • Large skillet
  • Small bowl

Directions

  1. Remove and discard stems and ribs from Swiss chard. Cut leaves into 1/2-inch strips.

  2. Heat oil in a large skillet over medium-high heat. Add potatoes, onions, and peppers. Cook for 8 minutes or until tender, stirring occasionally. Add mushrooms; cook for 3 to 5 minutes or until tender, stirring occasionally. Add garlic; cook and stir for 30 seconds. Remove mixture from skillet; keep warm.

  3. Add Swiss chard to skillet and cook for 2 to 3 minutes or until tender and slightly wilted, stirring occasionally. Remove from skillet; keep warm. Stir together tahini, water, and lemon juice in a small bowl. 

  4. Spread each tortilla with tahini mixture. Place half of the Swiss chard mixture onto each tortilla near bottom edge. Top with potato mixture. Fold in sides of tortilla; roll up tightly, starting at bottom edge.

Nutrition facts

Servings

480 Calories per serving

Amounts Per Serving

  • Total Fat: 20g
  • Cholesterol: 0mg
  • Sodium: 600mg
  • Total Carbohydrates: 65g
  • Protein: 12g

Daily Values

0%
Iron 10%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 15%

Recipe Source:

Seasons March 2019