Vegan Breakfast Burritos Recipe

The useful part

1
Heat the oven to 425°F. Toss the potatoes with 2 tablespoons oil, cumin, paprika, and half the salt; roast for 25 to 30 minutes until browned and tender.
2
Cook the peppers in a skillet with the remaining oil for 4 minutes. Add the tofu, nutritional yeast, and remaining salt and cook until hot and lightly browned.
3
Warm the beans with 2 tablespoons water and stir in half the salsa.
4
Fill each tortilla with potatoes, tofu, beans, and a spoonful of salsa. Fold tightly, wrap in foil, and refrigerate or freeze after cooling.

Work with what you have

Easy substitutions

Use the closest swap that fits what you have and how you plan to pack it.

scrambled chickpeas or a plant-based breakfast crumble

whole-wheat tortillas or corn tortillas folded as tacos

Make the next meal easier

Use spare filling in a breakfast bowl with fresh salsa; do not wrap the crisp potatoes until you are ready to eat.

Cool portions before sealing. Refrigerate what you will eat within 3 days and freeze the rest in dated containers.

Thaw frozen burritos overnight, unwrap them, and microwave for 2 to 3 minutes, turning once, or warm in a covered skillet.

For cooling, storing, and reheating details, use the USDA references below.