This vegan breakfast burritos recipe from Ela Vegan is a weekend fav! Besides being loaded with goodness it is super easy to prepare. On top of that it’s good for breakfast, lunch or brunch! It’s satisfying, flavorful, delicious and sure to be a household fav! And the sauce, oh the sauce!!!
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
- 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 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!
Have you tried this vegan breakfast burritos recipe? What are you waiting for?
