d
Cali Breakfast Burrito
Rise and shine with a taste of the West Coast. Wrapped into this delicious burrito is some fungi-based protein, plant-based protein, and all the good fats from the avocado. Just one bite of this vegan burrito and you’ll be transported to Malibu (if you’re not already there).
Prep Time
30 minutes
Total Time
45 minutes
Serves
4
Ingredients
1
package (7.4oz) Nature’s Fynd Original Meatless Breakfast Patties, cooked according to package directions
4
large flour tortillas (burrito-size), warmed for easy wrapping
8
Nature’s Fynd Chive & Onion Dairy-Free Cream Cheese
3/4
cup plant-based liquid egg substitute
1
ripe avocado, peeled, pitted, and sliced
1
lemon cut into 4 quarters
hot sauce to taste
Kosher salt
Steps
1.
Place a tortilla on a flat surface. Spread evenly with 4 tablespoons of Nature’s Fynd Chive & Onion Dairy-Free Cream Cheese leaving a 2-inch border all around the tortilla.
2.
Cook liquid egg substitute according to package directions, place ¼ of the eggs in the tortilla on top of the cream cheese.
3.
Add 1 ½ Nature’s Fynd Original Meatless Breakfast Patties side-by-side followed by a quarter of the sliced avocado.
4.
Add a squeeze of lemon, a dash of hot sauce, and a sprinkle of salt.
5.
Roll up burrito-style: Pull one side of the burrito over to meet the other side. Then, pull the top half of the burrito back (this will form the filling into a roll). Fold one side in, then fold the other side in. Tightly finish rolling the tortilla to make a burrito. Repeat with remaining burritos.
Nutrition Information
Per serving (1 burrito): Calories: 540 kcal, Fat: 23 g, Sat Fat: 9 g, Sodium: 1170 mg, Carbohydrates: 52 g, Protein: 33 g
Allergen information: wheat in the tortilla, soy in breakfast patties and vegan eggs.
