Breakfast Burritos (Freeze in Batches!)
One of the most challenging meals for those with dairy and egg allergies is breakfast. My son is a big breakfast eater, and he needs protein in order to stay full until lunchtime.
I've been working on this recipe so that I could provide a protein-rich breakfast option, as well as provide some variety to the morning.
Here's my ever-evolving recipe, it is very flexible for you to add or remove items you don't want as well as increase or decrease the amount of beans and rice to suit your tastes. This recipe is designed to cook and freeze. If you want to eat them immediately, you'll need to warm all the ingredients.
Makes around 30 burritos
2 pounds breakfast sausage
1 large onion, chopped
1 cup bell peppers, chopped
4 cans black beans (or around 1lb dried, soaked, and cooked beans), drained
3-4 cups cooked rice
2 cups dairy-free cheese
30 Flour Tortillas (room temperature to prevent sticking)
1. Cook onions, peppers, and breakfast sausage until the sausage is no longer pink (cook separately if you prefer). Drain.
2. Add in black beans and rice. Stir.
3. If you would like to add dairy-free cheese at this time, go ahead and mix it in.
4. Spoon into tortillas. Fold tightly and immediately wrap in saran wrap.
6. To re-warm, remove saran wrap, wrap in a wet paper towel and microwave for 90-120 seconds.
A couple notes:
*My whole family eats these, so I do not put in the dairy-free cheese when assembling the burritos. I warm them 90 seconds, then open them up and put either regular cheese or dairy-free cheese in them, depending on which person is eating them. Then, I re-fold them and microwave for another 25 seconds.
*You might want to try some other ingredients including tofu or avocado. I have not used these so I'm not sure how well they freeze and re-heat. Try it and let me know!