Vegan Breakfast Burritos

If your goal is to try and cut out meat and dairy, perhaps going vegan is the way to go. These breakfast burritos will help you in that goal. And don't let the list of ingredients intimidate you; this recipe looks tougher than it is.

Total Time: 45 Minutes (Prep - 15 Minutes / Cook - 30 Minutes)

Servings: 8

Ingredients

For the Roasted Potatoes

• 4-5 medium sized potatoes

• 1/2 tablespoon oil

• 1/2 teaspoon onion powder

• 1/4 teaspoon smoked paprika

• 1/4 teaspoon whole cumin

• Sea salt

• Black pepper

For the Burritos

• 1 avocado, sliced

• 15oz can of kidney beans (or any beans you choose), drained and rinsed

• 1 green (color of your choice) bell pepper, chopped

• 2 tomatoes, chopped

• 5oz mushrooms, sliced

• 1 onion, chopped

• 2 cloves of garlic, minced

• Red cabbage, shredded (optional)

• 4 flour tortillas (gluten-free, if needed)

• 1/2 tablespoon oil

• 1 teaspoon oregano

• 3/4 teaspoon ground cumin

• 1/2 teaspoon onion powder

• 1/3 teaspoon smoked paprika

• Sea salt

• Black pepper

For the Cashew Sauce

• 2 tablespoons cashew butter

• Juice of 1/2 lime

• Enough water to thin out

• 1/3 teaspoon onion powder

• 1/4 teaspoon garlic powder

• Host sauce to taste

• Sea salt and black pepper to taste

Instructions

Roasted Potatoes

1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

2. Chop potatoes into 1-inch cubes and put them in a bowl.

3. Add the oil, onion powder, smoke paprika, whole cumin, sea salt and black pepper.

4. Toss well to coast and transfer the potatoes onto the lined baking sheet. Bake in the oven for 30 minutes or until cooked through and golden brown.

Cashew Sauce

1. To make the cashew sauce, combine the cashew butter, lime juice, water, onion powder, garlic powder, hot sauce, salt and pepper in a small bowl with a whisk until smooth and creamy.

Burritos

1. While the potatoes are in the oven, chop mushrooms, onion, garlic, tomatoes, pepper, avocado and red cabbage.

2. Heat 1/2 tablespoon of oil in a skillet, add onion, mushrooms, and pepper. Cook on medium heat for 5 minutes.

3. Add the spices, garlic, tomatoes and cook for a further 1-2 minutes.

4. Toast a tortilla and place about 2-3 tablespoons each of the veggie mixture, the beans, the roasted potatoes, the avocado, a little red cabbage and cashew sauce onto the tortilla.

5. Roll the burrito up by folding the sides inward and the edge closest to you over the filling, pulling tightly.

6. Once you rolled up all the burritos, toast them in a pan for a few minutes until crunchy and golden brown.