Easy Gluten-free Vegetarian Soy-free Breakfast Burrito Recipe

When Diane of the Whole Gang invited me to participate in her 30 days to Easy Gluten-free Living, I said yes immediately. I had recently been impressed by the latest cool gluten-free convenience product- the gluten-free frozen burrito. I had visions of a Bobby Flay style showdown. After all, what is easier than popping a burrito in the microwave for an easy and super-fast gluten-free meal? GlutenFreeda has an awesome line of gluten-free burritos in a thin and relatively traditional tortilla made with corn and rice, as well as a new Pizza Wrap. Three of their burritos/pizza wraps are vegetarian. Amy’s kitchen has jumped on the bandwagon with two quite respectable gluten-free burritos with a thicker bean flour-based tortilla, and one is even dairy-free AND soy-free. These are all good emergency staples, perfect for making the gluten-free diet easy in a pinch, but as much as I love them, I decided rather than focusing on gluten-free convenience food you can buy, I’d share one of my favorite easy tricks for making a non-corn tortilla with Chebe mix. I also wanted to make my own soy-free, dairy-free AND rice-free vegetarian take on a breakfast burrito. *Neither Amy’s Kitchen nor Glutenfreeda have a gluten-free, vegetarian burrito that is rice-free.* Somehow I got the idea to use chickpeas instead of soy or egg in a “scramble”, and I was glad that I did. This dish is satisfying, tasty, and easy to make for your family. Chebe is easy to work with, but if you don’t feel like pressing or rolling out tortillas, just use the filling for tacos made with gluten-free corn tortillas. I like La Tortilla Factory’s Organic Sonoma Corn tortillas. They are slightly larger than normal, although not quite as big as a traditional flour tortilla, and have great flavor. This filling shows that it is easy to be gluten-free, vegetarian, and even easy to avoid the top eight allergens and still eat great real food. Hope you enjoy!

Diane from The Whole Gang organized an incredible month of easy gluten-free living. Here is the schedule for the entire month of May.

Shared with Sugar Free Sunday

Vegetarian soy-free Chickpea Breakfast Burrito Filling
Ingredients
1 tbsp. olive oil
1/2 cup diced onion
generous handful or two of grated carrot
2 medium yellow potatoes, cooked and cubed
1 can chickpeas, drained, rinsed and mashed with a potato masher
generous handful or two of fresh arugula, cleaned and chopped
3 tbsp. nutritional yeast
pepper
herbes de Provence
herbamare or your favorite salt
1 tbsp. liquid mustard (I like Annie’s)
3 tbsp. tahini, qhisked with water to make a smooth sauce
1 tsp. coconut aminos (or wheat-free tamari if soy is not an issue)

Directions
Heat olive oil in saute pan on medium and add it your diced onion. After it turns translucent, add your grated carrot and cook a minute or two. Move onion and carrot to the edge of the pan and add your cubed, cooked potato to the center of the pan and brown, turning once. Add dry seasonings (herbs, nutritional yeast, pepper, herbamare or salt.) When potatoes are nicely brown, fold in your mashed chickpeas. Taste and add additional dry seasonings to taste. Drizzle your liquid mustard over the potatoes and chickpeas and fold in evenly. Drizzle in your tahini sauce. Combine thoroughly and let brown. Then add your chopped arugula and sprinkle with coconut aminos, folding into the potato-chickpea mixture. When the arugula has wilted, taste and adjust seasonings as desired. Use as filling for a gluten-free, soy-free vegan breakfast burrito or on its own as a hearty main dish.
Notes
Would be good served with hot sauce or srirachi sauce to taste.
Gluten-free Dairy-free Chebe Burrito Tortilla Recipe
Ingredients
1 package All Purpose Chebe Mix
2 tbsp. olive oil
2 eggs
4 tbsp. dairy-free or regular milk
Directions
Combine all ingredients and mix thoroughly. I usually knead the dough with my hands for a few minutes until I have a smooth, round ball of dough. Separate into four balls of dough for large tortillas or six to eight balls if you are using a tortilla press for smaller tortillas. Place a ball of dough between two layers of parchment paper (NOT Wax paper- it sticks) and roll it into a thin tortilla. Heat a pan (nonstick, cast iron etc.) on medium and brown your tortilla on each side until lightly browned. Place warm tortilla on a plate and continue to make the rest. If you are using them for burritos, fill each tortilla while still soft and warm and fold around your ingredients. It will cool and stay in the shape you folded it into. Don’t let the tortillas cool and harden without filling them if you plan to use them for burritos.

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15 Responses to “Easy Gluten-free Vegetarian Soy-free Breakfast Burrito Recipe”

  1. [...] Easy Gluten-Free Vegetarian Soy-Free Breakfast Burrito from Yum at Book of Yum. [...]

  2. YUM! These burritos sound awesome. We like Food For Life tortillas. Have you tried The Spunky Coconut’s tortillas? So good, and not very difficult to make. I can’t wait to try your filling. I even have coconut aminos :)

  3. [...] Sea of Book of Yum shared Easy Gluten-Free Soy Free Breakfast Burritos [...]

  4. Wow! Breakfast burritos are my favorite! But I always use eggs and cheese. I’m loving how unique and savory yours looks. Thanks for the recipe!

  5. Oh, those look sooo good, Sea! I have eaten Chebe rolls and loved them, but never purchased the mix to make any myself. I really need to buy some and try this recipe soon … or improvise somehow. ;-) And that filling looks fantastic! I’m all about the chickpeas and love the other ingredients, too. :-) I’m getting ready to try making some coconut flour tortillas on Tuesday (from a recipe over at Mark’s Daily Apple). We’re having a belated Cinqo de Mayo celebration with the coconut flour tortillas, homemade corn tortillas, chicken enchilada casserole, etc. Not sure if I’ll get to make this filling then, but I’ll try it soon. Thanks, Sea!

    Shirley

  6. Valerie (m.) Says:

    Hey cool — I did not know that Amy’s is making a burrito that I can buy and eat. *Nobody* makes prepared food that I can buy and eat. That is pretty amazing!! I’m a veteran made-from-scratch burrito-maker, but being able to eat anything storebought sounds like a real treat. Cool!

  7. Those look so good! I love breakfast burritos!

  8. I love the idea of a healthy burrito and there’s nothing more satisfying to me than mixing chickpeas with a bunch of random veggies and making tacos or burritos. I’m glad you gave so many choices for the wrap as I just haven’t found a non-corn wrap that I’m totally crazy about. I eat the corn ones for tacos and enchiladas, but I’d like a regular “flour tortilla” alternative that didn’t taste like cardboard. =) You’ve supplied me with lots of inspiration! Thanks!
    Melissa

  9. [...] May 22: Sea from Book of Yum—Gluten Free Vegetarian Burritos [...]

  10. Absolutely GORGEOUS Sea!! Can I also tell you how much I love that these are corn-free? I can’t wait to try them as soon as I can have tapioca again! Oh happy day…

  11. I’m wanting to make homemade corn-free tortillas this weekend – might have to do this!

  12. I love this tortilla recipe. I’ve never used a Chebe mix, but I need to find one so I can try. The pictures look absolutely delicious.

  13. [...] Sunday May 22nd  Sea from Book of Yum sharing Easy Gluten Free Vegetarian Soy Free Breakfast Burritos [...]

  14. [...] Sunday May 22nd  Sea from Book of Yum sharing Easy Gluten Free Vegetarian Soy Free Breakfast Burritos [...]

  15. [...] Sunday May 22nd  Sea from Book of Yum sharing Easy Gluten Free Vegetarian Soy Free Breakfast Burritos [...]

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