Vegan Breakfast Burritos
These vegan breakfast burritos are loaded with roasted potatoes, avocado, mushrooms, and peppers. They are great for a healthy protein-packed breakfast or brunch! Furthermore, they are easy to make with simple ingredients. Are you tired of eating oatmeal for breakfast? Then try these plant-based savory breakfast burritos!
Servings 8
Ingredients
Roasted potatoes
- 4-5 medium-sized (600 g) potatoes
- 1/2 tbsp oil
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika
- 1/4 tsp cumin seeds
- Sea salt and pepper to taste
Burritos
- 1 avocado sliced
- 1 (15 oz) can of kidney beans drained and rinsed (you can use other beans)
- 1 green pepper chopped (or color of choice)
- 2 tomatoes chopped
- 5 oz (140 g) mushrooms sliced
- 1 onion chopped
- 2 cloves of garlic minced
- 2-3 tbsp red cabbage shredded
- 4 flour tortillas gluten-free if needed
- 1/2 tbsp oil
- 1 tsp dried oregano
- 3/4 tsp ground cumin
- 1/2 tsp onion powder
- 1/3 tsp smoked paprika
- Sea salt and pepper to taste
Cashew sauce
- 2 tbsp (32 g) cashew butter
- Juice of 1/2 lime
- Enough water to thin out
- 1/3 tsp onion powder
- 1/4 tsp garlic powder
- Hot sauce to taste
- Sea salt and pepper to taste
Instructions
Roasted Potatoes
- Preheat oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
- Chop potatoes into 1-inch cubes and put them in a bowl. Add the other ingredients for the roasted potatoes.
- Toss well to coat and transfer the potatoes onto the lined baking sheet. Bake in the oven for about 30 minutes or until cooked through and golden brown.
Cashew Sauce
- To make the cashew sauce, simply mix all ingredients in a small bowl with a whisk until smooth and creamy.
Burritos
- While the potatoes are in the oven, chop mushrooms, onion, garlic, tomatoes, pepper, avocado, and red cabbage.
- Heat 1/2 tbsp oil in a skillet, add onion, mushrooms, and pepper. Cook on medium heat for 5 minutes. Add the spices, garlic, tomatoes and cook for a further 1-2 minutes.
- Toast a tortilla (in a pan) and place about 2-3 tbsp each of the veggie mixture, the beans, the roasted potatoes, the avocado, a little red cabbage, and cashew sauce onto the tortilla.
- Roll the burrito up by folding the sides inward and the edge closest to you over the filling, pulling tightly.
- Once you rolled up all burritos, toast them in a pan for a few minutes until crunchy and golden brown. Enjoy! Check the blog post to find out how to freeze the burritos.
Notes
- Recipe serves 8. Nutrition facts are for one serving with the cashew sauce.
Nutrition Facts
Vegan Breakfast Burritos
Amount per Serving
Calories
274
% Daily Value*
Fat
8.7
g
13
%
Carbohydrates
34.5
g
12
%
Fiber
7.7
g
31
%
Sugar
3.1
g
3
%
Protein
9.1
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.