Description
Delicious vegan breakfast burritos featuring creamy cashew queso, savory potato and bean hash, and flavorful tofu scramble, wrapped in warm tortillas for a hearty, plant-based start to your day.
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 boiling water over them and letting them soak for 5 minutes up to one hour. Drain cashews and blend with salsa, jalapeños and their juice, nutritional yeast, and salt 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, and sprinkle with salt and pepper. Cover and cook for 10 minutes. Remove lid, increase heat to medium-high, add diced red bell pepper, and cook another 15 minutes, stirring occasionally until potatoes are golden brown and cooked through. Reduce heat to medium, add minced garlic, cook 1-2 minutes while stirring, then 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 tofu into the pan. Cook, stirring frequently, for 3-4 minutes until most moisture evaporates. Stir in nutritional yeast, black salt, and turmeric, cooking for an additional 5-10 minutes. Remove from heat, pour cashew queso into pan, and stir to combine.
- Assemble the burritos: Lay a tortilla flat and add tofu scramble with queso followed by a generous portion of the hash. Add optional toppings such as hot sauce, cilantro, or pico de gallo. Fold sides of tortilla over filling and roll by tucking edges tightly. Optionally, pan fry burritos coated in oil over medium heat for about 3 minutes per side until golden brown.
- Serve or store: Serve immediately or wrap tightly in foil or plastic wrap to freeze. To reheat frozen burritos, warm in a 350°F oven for 20-30 minutes wrapped in foil or microwave for 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 alternative, substitute tofu with scrambled JUST Egg or chickpea scramble.
Nutrition
- Serving Size: 1 burrito
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 0 mg
