Description
Delicious and hearty Vegan Breakfast Burritos featuring a creamy cashew queso, crispy potato and pinto bean hash, and flavorful tofu scramble, all wrapped in warm tortillas. Perfect for a satisfying plant-based breakfast or brunch that can be customized with optional toppings and easily frozen for later.
Ingredients
Scale
Queso
- 1 1/2 cups raw cashews
- 3/4 cup medium chunky salsa
- 1/4 cup pickled jalapeños
- 1/4 cup juice from pickled jalapeño jar
- 1/4 cup nutritional yeast
- 1/2 teaspoon salt
Hash
- 2 tablespoons olive oil
- 2 medium russet potatoes peeled and diced small
- 2 medium sweet potatoes peeled and diced small
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 medium red bell pepper seeded and diced
- 3 large garlic cloves minced
- 15 ounce can pinto beans drained and rinsed
Tofu Scramble
- 1 tablespoon olive oil
- 14.5 ounce block extra-firm tofu
- 2 tablespoons nutritional yeast
- 1/2 teaspoon black salt or regular salt
- 1/4 teaspoon turmeric
The Rest
- 8 large tortillas
- optional hot sauce
- optional avocado
- optional pico de gallo
- optional cilantro
Instructions
- Make the queso: Bring 3 to 4 cups of water to a boil and pour the hot water over the cashews. Let them soak for 5 minutes up to an hour. Drain the cashews and discard the soaking water. Add cashews, salsa, pickled jalapeños with their juice, nutritional yeast, and salt to a high powered blender. Blend until very smooth, scraping down the sides as needed. Set aside.
- Make the hash: Heat olive oil in a large nonstick skillet over medium heat. Add the diced russet and sweet potatoes, tossing to coat in oil, and sprinkle with salt and black pepper. Cover with a lid and cook for 10 minutes. Remove the lid, increase heat to medium-high, add diced red bell pepper, and cook for about 15 minutes, stirring occasionally, until potatoes are cooked through and golden brown. Lower heat to medium, add minced garlic, and cook for 1 to 2 minutes while stirring to prevent burning. Remove from heat and stir in rinsed pinto beans.
- Make the tofu scramble: Heat 1 tablespoon olive oil in a skillet over medium heat. Drain and crumble the tofu into the pan. Cook, stirring frequently, for 3 to 4 minutes until most of the moisture from the tofu has evaporated. Add nutritional yeast, black salt (or regular salt), and turmeric, mixing well. Cook for an additional 5 to 10 minutes. Remove from heat and stir in the prepared queso.
- Assemble the burritos: Lay a tortilla flat and add a portion of tofu scramble with queso, followed by a generous serving of the hash. Add optional toppings such as hot sauce, cilantro, avocado, or pico de gallo if desired. Fold the sides over the filling and roll tightly, tucking the edges as you go. For a crispy finish, coat a pan with oil and pan fry each burrito about 3 minutes per side until golden brown. Serve immediately or wrap tightly in foil for freezing.
- Reheat instructions: To reheat a frozen burrito, unwrap and warm it wrapped in foil in a 350 degrees F oven for 20 to 30 minutes, or microwave for about 2 to 3 minutes, flipping halfway through, until heated through.
Notes
- To make gluten free burritos, substitute the large flour tortillas with gluten free tortillas.
- For lower sodium options, use salt-free canned beans and reduce the added salt in the queso, hash, and tofu scramble.
- To make soy free, replace the tofu scramble with scrambled JUST Egg or a chickpea scramble alternative.
Nutrition
- Serving Size: 1 burrito
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 9 g
- Protein: 15 g
- Cholesterol: 0 mg
