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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!
Course Breakfast, Snack
Cuisine American, Mexican
Keyword avocado, baked potatoes, breakfast, burritos, vegan
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 274kcal
Author Michaela Vais

Ingredients

Roasted potatoes

Burritos

  • 1 avocado sliced
  • 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 mushrooms sliced (140 g)
  • 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 oregano
  • 3/4 tsp ground cumin
  • 1/2 tsp onion powder
  • 1/3 tsp smoked paprika
  • Sea salt and pepper to taste

Cashew sauce

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 Calories from Fat 78
% Daily Value*
Fat 8.7g13%
Carbohydrates 34.5g12%
Fiber 7.7g31%
Sugar 3.1g3%
Protein 9.1g18%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 274kcal | Carbohydrates: 34.5g | Protein: 9.1g | Fat: 8.7g | Fiber: 7.7g | Sugar: 3.1g