Description
These Vegan Breakfast Burritos are a flavorful and hearty morning meal featuring a creamy cashew-based queso, crispy potato and bean hash, and a savory tofu scramble. Wrapped in large tortillas, they make perfect grab-and-go options that can be pan-fried for extra crispiness or frozen for later enjoyment.
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 boiling 3-4 cups of water and pouring it over them. Let soak for 5 minutes up to an hour. Drain and discard soaking water, then blend cashews with salsa, jalapeños and their juice, nutritional yeast, and salt until very smooth. Set aside.
- Make the hash: Warm olive oil in a large nonstick skillet over medium heat. Add diced potatoes, coat with oil, and sprinkle with salt and pepper. Cover with lid and cook for 10 minutes. Remove lid, increase heat to medium-high, add diced red bell pepper, and cook for 15 minutes until potatoes are cooked and golden, stirring occasionally. Lower heat to medium, add minced garlic, cook 1-2 minutes stirring to avoid 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 the skillet, and cook stirring frequently for 3-4 minutes until moisture mostly evaporates. Add nutritional yeast, black salt, and turmeric. Stir and cook for 5-10 minutes. Remove from heat and stir in the prepared queso.
- Assemble the burritos: Lay a tortilla flat. Add a portion of tofu scramble with queso, then a generous serving of hash. Add optional hot sauce, cilantro, pico de gallo, or avocado if desired (avoid adding extras if freezing). Fold the sides of the tortilla over the filling, then roll, tucking edges as you go.
- Optional frying: Coat a pan with oil and pan-fry the burritos on each side over medium heat until golden brown, about 3 minutes per side.
- Serving and storage: Serve immediately, or tightly wrap burritos in foil or wrap to freeze. To reheat frozen burritos, warm in a 350 degrees F oven for 20-30 minutes wrapped in foil, or microwave for 2-3 minutes, flipping halfway through until heated.
Notes
- For gluten-free option, use large gluten-free tortillas.
- To lower sodium, use salt-free canned beans and reduce added salt in queso, hash, and scramble.
- For soy-free version, substitute tofu scramble with scrambled JUST Egg or chickpea scramble.
- If freezing, avoid adding fresh toppings like avocado or pico de gallo to prevent sogginess.
Nutrition
- Serving Size: 1 burrito
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 18 g
- Cholesterol: 0 mg
