Description
Delicious and hearty vegan breakfast burritos featuring a creamy cashew queso, savory potato and bean hash, and flavorful tofu scramble, all wrapped in large tortillas. Perfect for a satisfying plant-based breakfast or brunch.
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: Bring 3-4 cups of water to a boil and pour over cashews. Let soak for 5 minutes to 1 hour. Drain cashews, discard water, and add cashews to a high powered blender with salsa, jalapeños and their juice, nutritional yeast, and salt. Blend until very smooth. Set aside.
- Make the hash: Warm olive oil over medium heat in a large nonstick skillet. Add diced russet and sweet potatoes, toss to coat, sprinkle with salt and pepper, then cover and cook for 10 minutes. Remove lid, increase heat to medium-high, add diced red bell pepper, and cook another 15 minutes until potatoes are golden and cooked through, stirring occasionally. Lower heat to medium, add minced garlic, cook 1-2 minutes stirring to prevent burning, then remove from heat and stir in rinsed pinto beans.
- Make the tofu scramble: Heat olive oil in skillet over medium heat. Drain tofu and crumble into pan. Cook, stirring frequently, for 3-4 minutes until most water evaporates. Add nutritional yeast, black salt (or regular salt), and turmeric, stirring well. Cook for an additional 5-10 minutes. Remove from heat and stir queso into tofu scramble.
- Assemble the burritos: Lay a tortilla flat. Add a portion of tofu scramble with queso, then a generous serving of the hash. Add optional hot sauce, cilantro, avocado, or pico de gallo if desired (avoid extras if freezing). Fold sides over filling and roll tightly, tucking edges. Optionally, coat a pan with oil and pan fry each burrito for about 3 minutes per side until golden brown.
- Serve or store: Serve immediately or wrap tightly in foil for freezing. To reheat frozen burritos, warm in oven at 350 degrees F for 20-30 minutes wrapped in foil, or microwave for 2-3 minutes flipping halfway through.
Notes
- For gluten free options, use large gluten free tortillas.
- To lower sodium, use salt-free canned beans and reduce salt in queso, hash, and tofu scramble.
- For soy free variation, substitute tofu with scrambled JUST Egg or chickpea scramble.
- To make ahead, freeze assembled burritos wrapped tightly in foil for convenient breakfasts.
- Pan frying burritos after assembling adds a crispy outside but is optional.
Nutrition
- Serving Size: 1 burrito
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 15 g
- Cholesterol: 0 mg
