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.