How do you store breakfast burritos in the fridge?

Wrap your cooked and cooled burritos in foil, then place them into an airtight container or large Ziploc bag. If you plan on making extra burritos to store in the fridge or freezer, then I highly recommend sealing them as described above so they won't come undone when you reheat them.

How long will premade breakfast burritos last in the fridge

These breakfast burritos will last 3-4 days in the fridge and 1-2 months in the freezer.

How do you keep a burrito crispy when reheated?

When reheating your burrito, remove any plastic wrap if used, then wrap it back in the foil. Place on a baking sheet and cook for 25-30 minutes, or until warmed through

Vegan Breakfast Burrito

Name: Vegan Breakfast Burrito
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Vegan
Ingredients: 1 recipe tofu scramble; 2 medium yukon gold potatoes, diced; 1 tablespoon + 1 teaspoon olive oil, divided; 1/2 teaspoon salt and freshly ground black pepper; 1/4 teaspoon dried rosemary (or 1 tablespoon fresh, finely chopped); 6 ounces baby spinach leaves, roughly chopped; 1 large garlic clove, minced or grated; 1 cup canned black beans, warmed; Hot sauce, or salsa, for serving; 4 large burrito-size tortillas (whole-wheat preferred), warmed

Vegan Breakfast Burrito

Author: Alex Caspero
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: breakfast, burrito, vegan breakfast, breakfast
Method: stove top, oven
Cuisine: Vegan, American
Diet: Vegan

Description

Who says you need eggs for a breakfast burrito? This tofu breakfast burrito is the perfect hearty vegan breakfast option. Roasted potatoes, tofu scramble, black beans, and sautéed greens.

Author: Alex Caspero
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: breakfast, burrito, vegan breakfast, breakfast
Method: stove top, oven
Cuisine: Vegan, American
Diet: Vegan

Author: Alex Caspero
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: breakfast, burrito, vegan breakfast, breakfast
Method: stove top, oven
Cuisine: Vegan, American
Diet: Vegan

Scale

Ingredients

1 recipe tofu scramble
2 medium yukon gold potatoes, diced
1 tablespoon + 1 teaspoon olive oil, divided
1/2 teaspoon salt and freshly ground black pepper
1/4 teaspoon dried rosemary (or 1 tablespoon fresh, finely chopped)
6 ounces baby spinach leaves, roughly chopped
1 large garlic clove, minced or grated
1 cup canned black beans, warmed
Hot sauce, or salsa, for serving
4 large burrito-size tortillas (whole-wheat preferred), warmed

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Instructions

Preheat the oven to 400 degrees F. Alternatively, you can preheat an Air Fryer to 400 degrees F. Toss the potatoes with 1 tablespoon of olive oil, salt, pepper, and rosemary. Add to a baking sheet or the basket of an air fryer and cook for 20-25 minutes in the oven, turning halfway through, or 10-12 minutes in the air fryer, stirring halfway through. Season to taste then set aside.
While the potatoes are cooking, make the tofu scramble. Set aside.
Heat a medium nonstick skillet over medium heat and add the remaining teaspoon of olive oil. Add the spinach and minced garlic and a pinch of salt and pepper and cook until the spinach has just wilted.
Warm the tortillas in a dry skillet or in the microwave and layer the tofu scramble, potatoes, spinach, black beans, and hot sauce or salsa on top, if using. Roll and enjoy.

Notes

*To “seal” the burrito, after rolling, place the burrito seam-side down in a non-stick skillet over medium heat for ~30 seconds.

Find it online: https://www.delishknowledge.com/vegan-breakfast-burrito/

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