Slow Cooker Southwestern Breakfast Burritos
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!
Equipment
Ingredients
- 15 oz can black beans, rinsed and drained
- 16. oz package firm tofu, crumbled
- ¼ cup chopped scallions
- 1 green pepper, finely chopped
- 1 cup salsa
- 1/2 cup water
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cumin
- ¼ teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Black salt, gives a sulfur, eggy taste, optional- but worth it
- Salt and pepper, to taste
- 3 cups spinach leaves
- 8 whole-wheat tortillas
- Sliced Avocado, Shredded Cheese, Salsa, For Topping
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: 1burritoCalories: 252kcalCarbohydrates: 37gProtein: 14gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 731mgPotassium: 364mgFiber: 9gSugar: 4gVitamin A: 1380IUVitamin C: 18mgCalcium: 203mgIron: 4mg