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. Do mine longer-/ I like it a bit browned on top.—mine takes longer because I don’t use a sheet pan.

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.