Put a fun new twist (literally) on breakfast! These On-the-Go Breakfast Burrito Cones are ready in less than 30 minutes and are bursting with flavor. The perfect meal for the busy ones in your life, simply grab and go this breakfast right out of the door.
Did you get a sneak look at those tortillas? Are you seeing what I am seeing? That’s right…ALREADY MADE GLUTEN FREE TORTILLAS!
Remember the days when the gluten free options at the store were incredibly limited, lacked in flavor and texture, and could only be found at specialty stores? Remember when you longed for a really decent tasting gluten free tortilla that wasn’t made of corn and didn’t want to have to make your own? Well, dream no more brothers and sisters, those days are finally here! Mission tortillas is introducing their new line of gluten free flour tortillas–we’ve come a long way, baby!
Be sure to check out this video to watch exactly how I turned these magically Mission gluten free tortillas into burrito cones.
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On-The-Go Breakfast Burrito Cones
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 8 Breakfast Burrito Cones 1x
Ingredients
- 8 Mission gluten free tortillas
- 1 recipe scrambled tofu “eggs”
- 1 can black beans, rinsed, drained, and heated
- fresh salsa
- dairy free sour cream
- avocado slices
- cilantro, chopped
Instructions
- Preheat your oven to 350 degrees.
- Assemble the tortillas according to the video. Place on a baking sheet and bake for 5 minutes. Remove the outside foil. Bake another 5-7 minutes or until just lightly browned. Allow to fully cool.
- While your tortillas are baking, make the tofu “eggs,” adding in the black beans with it.
- Wrap your cones with paper and stuff your favorite items inside the burrito cones: dollop with dairy free sour cream, salsa, and avocado slices.
I’m thinking what better way to celebrate the end of Celiac Awareness month than to introduce all of you to one of my favorite products of the year so far? Looking for a store locator near you with these gluten free tortillas from Mission? Check here. Also, be sure take a look at their website for fun activities and recipes.
I love these tortillas and would love to know if they are freezer friendly. Could I make a big batch of breakfast burrito cones and freeze them for true, on-the-go eating?
Thank you!!
★★★★★
This is so insanely creative!! I love the idea of a breakfast burrito “cone”. Such a great way to conveniently eat a burrito!! 😀
Always looking for fun, new ways to eat 🙂 Thank you for the sweet comment, Sarah! xo
I first saw these tortillas in the store probably a year ago and while I was excited at first sight, my excitement soon faded as I looked at the ingredient list. These tortillas contain dangerous trans fat in them. Of course this is another company that can get away with labeling their products as “trans fat free” while still containing a certain amount. Another concern would be the soy and corn in this product. As many people are now becoming aware these are two of the most genetically modified crops in the USA. Needless to say this product is very likely not gmo free, as well. The recipe looks wonderful, just with a different gluten free tortilla 😉
Awwww bummer, Jessica! Sorry you cannot have these however, have you seen my homemade grain free tortillas? They are made from cassava flour, oil, salt, and water. Super easy to make AND realllllly good (so comparable to the real flour tortilla). I say try them out if you need to be gluten free! Just search the archives for “grain free tortillas” <3
I was surprised and excited to see that a brand like Mission would have a gluten free, vegan tortilla. However, I just followed the link you provided to their product page and noticed that whole eggs and egg whites are listed in the ingredients!!
Were you aware of this? I thought all your recipes were vegan!?
Hi Sara! I can see your concern, especially with the belief that I create vegan recipes only, this would be quite the shock! I make plant-based recipes typically because veggies are my main love (and I’m always trying to get more into my diet) and when I bake, I tend to bake “accidentally vegan” because the smell of eggs grosses me out at times. I am not a vegan but my main concern is for those with food allergies so I try for the most part to make recipes without gluten, eggs, and/or dairy. Sometimes in order to spotlight certain products, there might be one of these ingredients but still edible for those with other allergies. The point is to show a variety of options to those who need it. I try my best to give substitutes (as with this recipe, I have a homemade grain free tortilla recipe linked up for those who cannot have eggs but need a good gluten free tortilla). Hope this makes sense! Much love, xo.