Having a stash of flavorful bean burritos in your freezer means you'll always have a satisfying plant-based meal ready for a grab-and-go breakfast on a busy morning or to take to the campsite for an easy campfire meal. Our vegan breakfast filling--made with tofu and prepared to mimic scrambled eggs--is tossed with beans, veggies and salsa for a delicious and ultra-satisfying meal. Source: EatingWell.com, October 2018

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add tofu, chili powder, cumin and salt; cook, stirring, until the tofu is nicely browned, 10 to 12 minutes. Transfer to a bowl.

  • Add the remaining 1 tablespoon oil to the pan. Add beans, corn and scallions and cook, stirring, until the scallions have softened, about 3 minutes. Return the tofu to the pan. Add salsa and cilantro; cook, stirring, until heated through, about 2 minutes more.

  • If serving immediately, warm tortillas (or wraps; see Tip), but if freezing do not warm them. Divide the bean mixture among the tortillas, spreading evenly over the bottom third of each tortilla. Roll snugly, tucking in the ends as you go. Serve immediately or wrap each burrito in foil and freeze for up to 3 months.

  • To heat in the microwave: Remove foil, cover with a paper towel and microwave on High until hot, 1 1/2 to 2 minutes.

  • To heat over a campfire: Place foil-wrapped burrito on a cooking grate over a medium to medium-hot fire. Cook, turning once or twice, until steaming hot throughout, 5 to 10 minutes if partially thawed, up to 15 minutes if frozen.


To make ahead: Freeze foil-wrapped burritos for up to 3 months.

Nutrition Facts

329 calories; 10.4 g total fat; 1.6 g saturated fat; 665 mg sodium. 423 mg potassium; 44.8 g carbohydrates; 7.7 g fiber; 5 g sugar; 15.2 g protein; 565 IU vitamin a iu; 4 mg vitamin c; 48 mcg folate; 286 mg calcium; 4 mg iron; 72 mg magnesium;