Description
These Vegan Breakfast Burritos combine a creamy cashew queso, hearty potato and bean hash, and a flavorful tofu scramble wrapped in a warm tortilla. Perfect for a satisfying, plant-based breakfast or brunch that can be enjoyed fresh or 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, avocado, pico de gallo, cilantro
Instructions
- Make the queso: Soak the cashews by pouring 3-4 cups of boiling water over them and letting them soak for 5 minutes up to an hour. Drain and discard soaking water, then blend cashews with salsa, pickled jalapeños and their juice, nutritional yeast, and salt until very smooth. Set aside.
- Make the hash: Warm 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add diced russet and sweet potatoes, toss to coat, sprinkle with salt and pepper, cover with lid and cook 10 minutes. Remove lid, increase heat to medium-high, add diced red bell pepper and cook about 15 minutes more, stirring occasionally until potatoes are golden and tender. Lower heat to medium, add minced garlic and cook 1-2 minutes without 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 tofu, crumble into pan and cook stirring frequently for 3-4 minutes until tofu releases most of its water. Add nutritional yeast, black salt, and turmeric, stir well, and cook 5-10 minutes more. Remove from heat and stir in the prepared queso sauce.
- Assemble the burritos: Lay a tortilla flat and add a portion of tofu scramble with queso, followed by the hash. Add optional hot sauce, cilantro, avocado or pico de gallo if desired (omit extras if freezing). Fold sides over filling and roll tightly, tucking edges. For a crispy finish, pan fry burritos in a lightly oiled skillet about 3 minutes per side until golden. Serve immediately or wrap tightly in foil and freeze.
- Reheat frozen burritos: Warm frozen burritos wrapped in foil in a 350 degrees F oven for 20-30 minutes or microwave about 2-3 minutes, flipping halfway, until heated through.
Notes
- For gluten free option, use large gluten free tortillas.
- To reduce sodium, use salt-free canned beans and reduce added salt in queso, hash, and tofu scramble.
- For soy-free version, substitute tofu with JUST Egg scramble or chickpea scramble.
Nutrition
- Serving Size: 1 burrito
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 15 g
- Cholesterol: 0 mg
