Breakfast burritos

This is a sheet pan way of cooking filling for 8-10 breakfast burritos vegan style.

All the details are here: https://www.instagram.com/reel/DC2fx6XOD5c/?igsh=MTk3bTE2eGpmaWxvdA==

 

Here are the INGREDIENTS:

1 red onion, chopped

1 sweet potato, diced

1 bell pepper, dice (red is nice)

1 brick soft tofu (I had extra firm--just added some soy milk)

1 cup yellow lentils soaked (Mung beans is another name) I soak overnight

1 cup water 

1 tsp black salt

2 T nutritional yeast

1 tsp turmeric

1/4 cups vegan feta

1/2 cups cilantro

8 large flour tortillas

Preheat oven 425 F and line baking sheet parchment or silicone.

Add the diced veg, mix in 1 T olive oil and 1 tsp salt and roast for 20 minutes or until tender.

Add into blender the tofu, lentils(drained), water, salt, nutritional yeast and turmeric.

Pour over the veg and bake until firm 15-20 minutes or so. 

Remove from oven and top with feta and cilantro. 

Divide and place in your wraps.  You can freeze these and then bake later at 375 for 15-20 minutes flipping half way. 

Or you can just divide the sheet pan of stuff and freeze and add the wrap part later.