Nutritious and delicious on-the-go breakfast.
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.