Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Ironically, for a person who dislikes traditional breakfast food, brunch could easily pass as my favorite meal. When we were still living in CA, brunch became an almost weekly event. Imagine date night, but better. Considering the fact that I like to be tucked into bed by 9:30PM max, daytime eating and drinking surpasses having to put on makeup and waiting in line for a table.
Now that we have settled into our new place, I wanted to recreate the effortless ease of brunch at home. These slow cooker breakfast burritos are the lazy answer to morning bonding. Place everything in the slow cooker at night, cuddle in, and wake up to these comforting southwestern burritos that are ready when you are.
Scrambles are one of my favorite ways to enjoy tofu. Crumbled, firm tofu has almost the exact same texture of eggs, and can be cooked for hours without turning rubbery or brown. Therefore, if I want to snuggle under the covers a little while longer, I don’t have to worry about burning this breakfast as a compromise.
I tested this one after both 6 hours and 8 hours and each turned out great. If you think you will be sleeping in a little longer, add an extra 1/4 or so of water to the mixture to prevent any burning. While it will be a little more wet, you can use a slotted spoon to drain off any excess liquid before serving.
These burritos are perfect for company! We have a jam-packed visitor schedule this fall and I plan on putting a bowl of these on so everyone can help themselves when they’re hungry. While the filling is great as is, I love it wrapped up in a giant burrito! I top with extra cheese, avocado and lots of hot sauce.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Print
Slow Cooker Southwestern Breakfast Burritos
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 8 burritos 1x
- Category: breakfast, burrito, vegetarian, vegan
- Cuisine: southwestern
Description
Slow Cooker Southwestern Breakfast Burritos! Make it at night for a healthy breakfast in the morning. These are #vegetarian, easily #vegan and so delicious! Save this for weekend entertaining for houseguests!| www.delishknowledge.com
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 8 burritos 1x
- Category: breakfast, burrito, vegetarian, vegan
- Cuisine: southwestern
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 8 burritos 1x
- Category: breakfast, burrito, vegetarian, vegan
- Cuisine: southwestern
Scale
Ingredients
- 1 15 oz can black beans, rinsed and drained
- 1 16. oz package first tofu, crumbled
- 1/4 cup chopped scallions
- 1 green pepper, finely chopped
- 1 cup salsa
- 1/2 cup water
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- [url:1]Sprinkle black salt[/url] (gives a sulfur, eggy taste, optional- but worth it)
- Salt and pepper, to taste
- 3 cups spinach leaves
- 8 whole-wheat tortillas
- [b]Optional Toppings:[/b] Sliced Avocado, Shredded Cheese, Salsa
Instructions
- Place the black beans, crumbled tofu (no need to press before hand), scallions, green pepper, salsa, water, turmeric, cumin, chili powder, paprika and generous pinch salt and pepper in the slow cooker and cook for 6 hours on low. (see notes)
- When ready to serve, stir in the spinach until just wilted.
- Using a slotted spoon to remove as much extra liquid as possible, place a scoop on the center of a burrito, top with any optional toppings and roll up!
- Serve with extra salsa, hot sauce or anything else you like with your breakfast burritos!
Notes
This one doesn’t overcook, so if you cook it longer than 6 hours, that’s OK. If you plan on cooking it for longer than 6 hours, add few extra tablespoons of water so that it doesn’t burn.
Nutrition
- Serving Size: 8
did you make this?
Tag @delishknowledge on Instagram and hashtag it #delishknowledge
The Ultimate Plant-Based Protein Cookbook + Course
(Includes 40+ recipes!)
FREE 7-DAY COURSE + COOKBOOK
(21 comments) leave a comment
Great post! Have nice day ! 🙂 yewmo
If I decide to use eggs, should I scramble them first then use the recipe where the tofu is used?
Hi Kayla, I’m not sure how the eggs would work, though I would recommend scrambling them before placing into the slow-cooker. I would recommend adding them later, the tofu can stand up to the long cooking process, but I would worry that they eggs would dry out if left too long.
Hi Kayla, I’m not sure how the eggs would work, though I would recommend scrambling them before placing into the slow-cooker. I would recommend adding them later, the tofu can stand up to the long cooking process, but I would worry that they eggs would dry out if left too long.
If I decide to use eggs, should I scramble them first then use the recipe where the tofu is used?
I don’t eat tofu because I don’t need the boost in estrogen and other problems associated with tofu consumption. It would have been nice to put “tofu” in the recipe title and URL so I (and others concerned and careful about tofu) don’t waste time checking out a recipe we aren’t/can’t use. 🙁
Hi Greg, thanks for the comment. You can use eggs or omit the tofu if you’d like. Though, my thoughts on tofu aren’t the same. Most of the confusion seems to stem from soy’s phytoestrogen content. It’s true that estrogen has been linked to an increased risk of breast cancer (and other issues), but phytoestrogens are not estrogens and don’t work the same way. Phytoestrogens are naturally-occurring plant compounds that are found in a number of foods, like soy. A series of health benefits can be attributed to consuming phytoestrogens: lowered risk of heart disease, osteoporosis, and yes- even breast cancer. We see this most notably in traditional Asian diets, which have high soy intake but low rates of cardiovascular disease, diabetes and breast cancer. Digging a little deeper, we find that isoflavones, a class of phytoestrogens, can block other estrogens from binding to estrogen receptors, therefore reducing excess estrogen where it isn’t needed. This mechanism helps to explain why women who consume the most soy isoflavones have a lower risk of breast and other hormone dependent cancers. While studies do show mixed results on the potency and amount of soy needed for breast cancer reduction, it doesn’t seem to be harmful. Some studies suggest the effect of soy on breast cancer risk is most beneficial when consumed at an early age, when breast tissue is still developing.
Hi Greg, thanks for the comment. You can use eggs or omit the tofu if you’d like. Though, my thoughts on tofu aren’t the same. Most of the confusion seems to stem from soy’s phytoestrogen content. It’s true that estrogen has been linked to an increased risk of breast cancer (and other issues), but phytoestrogens are not estrogens and don’t work the same way. Phytoestrogens are naturally-occurring plant compounds that are found in a number of foods, like soy. A series of health benefits can be attributed to consuming phytoestrogens: lowered risk of heart disease, osteoporosis, and yes- even breast cancer. We see this most notably in traditional Asian diets, which have high soy intake but low rates of cardiovascular disease, diabetes and breast cancer. Digging a little deeper, we find that isoflavones, a class of phytoestrogens, can block other estrogens from binding to estrogen receptors, therefore reducing excess estrogen where it isn’t needed. This mechanism helps to explain why women who consume the most soy isoflavones have a lower risk of breast and other hormone dependent cancers. While studies do show mixed results on the potency and amount of soy needed for breast cancer reduction, it doesn’t seem to be harmful. Some studies suggest the effect of soy on breast cancer risk is most beneficial when consumed at an early age, when breast tissue is still developing.
Very well said I love tofu, and unfortunately a lot of people misunderstand it because of the word estrogen. Can’t wait to try this recipe!
I love EVERYTHING about these burritos! Breakfast burritos rock and your photos are absolutely gorgeous!
Thanks Sonali!
What a great idea! I’m always rushing in the am and this sounds like an amazing option. Both my man and I are huge bfast burrito fans – looking forward to trying this!! xo
Me too! Breakfast burrito are one of my favorites and I love that this is ready when you wake up! So easy! 🙂
This is genius! I want breakfast that is ready when I am! You’re a genius. Also, pretty pictures Alex. Burritos are not easy to shoot, lol!
Ha! YES. Burritos & brown food! The worst 🙂
This looks HEFTY and DELICIOUS!!!!! 😀
Brunch is certainly the best meal of the day in my opinion! I love lingering over a delicious meal and maybe having a cocktail or two! Breakfast burritos are definitely a brunch staple – love your take on them.
Me too Dana! 🙂
I’ve never tried tofu in the slow cooker but this is a fall must make- definitely great for visitors especially if I don’t tell some of them that its tofu 😉
What is the calories per serving? The nutrition facts are not posted.
I’m so sad I missed you at FNCE! It came and went way too fast!