I feel like life has started firing on all cylinders lately! Both of my boys ( yes, BOTH) are in school now (Oli started preschool earlier this month!), we are in the process of buying a house, and I am busy taking everybody to all the things while squeezing in errands, training runs and lots of meal prepping! And honestly, I’m loving it! As long as I’m organized, busy is best.
With all of the go-go-go we have going on, having meals prepped and ready to grab on our way out the door keeps us happy and well fed. I got behind with meal prepping for a while and was reminded of how quickly we exceed our budget when I’m not on the ball!
I’ve been wanting to do a breakfast burrito for some time now. They’re one of my favorite breakfasts to meal prep because they’re so driver friendly! I can just pop one in the microwave, grab some coffee, and I am good for a 30 minute commute, two school drop offs and a run.
These burritos could easily be tailored to fit your dietary preferences. I chose to make these as a light, vegetarian version. One could simply omit the egg whites and they would be vegan. Alternatively, whole eggs could be used. All versions are delicious!
Another note: these are also dairy free. I use my Sweet’n’Spicy Cashew Gravy in place of cheese, and I hiiiiiighly suggest you try them this way as well. So creamy, and it adds a level of richness and flavor to the burrito that just brings it all together. Do it.
If health is what you’re looking for in a burrito, this one does a pretty fine job of that as well. It boasts healthy fats, 12g of fiber and 22g of protein all in 370 calories! It is an excellent source of many micronutrients as well, especially iron, potassium, zinc, and vitamins A, C, K and folate. Basically, it’s a powerhouse.
How gorgeous are these colors?
And with the egg whites . . .
They’re ready for fall! 😛
These would also make a delicious school lunch item for a kiddo(s). I haven’t tested them on mine yet, but I’ll add his opinion in here once I do.
Hope you guys try these and love them! As always, I would love to hear how they work for you!
Nutritious and delicious on-the-go breakfast.
- 1/2 tbsp avocado oil
- 1 small sweet onion, chopped
- 1 pkg Lightlife Gimme Lean Veggie Sausage
- 1 15oz can black beans, low sodium
- 7 stalks chopped swiss chard, separate stalks and leaves
- 1 large orange bell pepper
- 1/2 tbsp avocado oil
- 1 1/3 cups egg whites
- salt + pepper to taste
- 9 whole wheat tortillas
Sweet'n'Spicy Cashew Gravy
- 3.5 oz raw cashews (~1/2 cup)
- 1/2 each medjool date
- 5 tbsp nutritional yeast, large flakes
- 1/8 tsp minced garlic
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/4 cup unsweetened vanilla almond milk
- *Optional: cayenne pepper to taste
Heat oil in a large frying pan over medium heat. Add onions and sauté until translucent.
Add chard stalks and veggie sausage and sauté until lightly browned.
Add black beans, chard leaves and bell pepper. Sauté until chard begins to wilt. Remove from heat and scoop mixture into another bowl.
In the same frying pan, add the second 1/2 tbsp of avocado oil and set heat to medium high. Once hot, add egg whites and season with salt and pepper to your liking. Stir constantly until egg whites are cooked. Remove from heat, and add to bowl with the other cooked ingredients.
For the Sweet'n'Spicy Cashew Gravy: add all ingredients except for the almond milk and blend until the mixture resembles small, soft crumbs. Then, gradually incorporate the milk until it's the consistency of ketchup. Add more milk if needed.
Preheat oven to 400F.
Assemble the burritos: Scoop 3/4c filling mixture and 1 tbsp of the gravy onto each burrito. Roll them up and place seam side down onto a prepared baking sheet.
Once all the burritos are rolled, bake them in the oven for 15 minutes.
Remove them from the oven and allow them to cool completely. Next, roll each burrito in aluminum foil, then place all the foil-wrapped burritos in a large freezer bag. They will freeze well for 1-2 months. If using within a few days, they keep well in the fridge, too.
To reheat in oven: Preheat oven to 400F, bake until heated through (about 30 minutes).
To reheat in microwave: remove aluminum foil, heat for about 5 minutes.