Who doesn’t love a good breakfast burrito every now and then? I realized I haven’t had one since being plant-based and was immediately inspired to make it! Here’s my version of a veggie breakfast burrito.
What you’ll need:
- Large burrito tortillas (12 inches)
- Hashbrowns
- Brussel Sprouts *
- Bell pepper (any color)
- Onion
- Baby spinach *
- Avocado
- Tomato *
- Cashew Fiesta Dip (from Trader Joe’s)
- Cold-pressed extra virgin olive oil
- Salt, pepper, paprika, black garlic, & everything but the bagel seasoning
*organic
Everything was purchased from Trader Joe’s.
Let’s Get Cooking
Prepare your veggies by washing and chopping them up! Keep the tomato and spinach set aside for now.
Start heating a large skillet with canola oil. Set the heat to medium and start cooking your hashbrowns. Use whatever seasoning you like! I prefer pink sea salt, pepper, paprika, black garlic, and everything but the bagel seasoning.
In a separate skillet, start sautéing the bell pepper, onion, and brussel sprouts on medium-low heat. Sprinkle the same seasoning on top.
Once the hashbrowns are ready (after about 10 minutes), place them aside in a bowl. Use the same skillet for your tortilla. Put a little splash of canola oil in the skillet to get your tortilla nice and golden.
Don’t forget to check on your veggies! Once they’re ready, add them to the bowl of hashbrowns to be set aside.
Use that same skillet to sauté your spinach. I like to sprinkle a little salt on top. Not too much because everything else in the burrito is pretty seasoned.
Check back in on your tortilla. Turn the heat low and flip it over. Start adding the hashbrowns and veggies. Get a spoon for the cashew fiesta dip to add that on top of everything. Sometimes I like to put some of the dip in a separate bowl to warm it up just to make sure it’ll be warm. Vegan cheese struggles! But luckily, this dip gets warm fast. Just two or three 30 seconds intervals, mixing it together in between each interval.
Everything should be about ready now! The final touches are to add your diced tomato and sliced avocado.
Et Voila!
Transfer the unwrapped burrito to a plate and fold your masterpiece. Look at it, cherish it, and love it~ because it’s that good.
To make it more “breakfasty”, you can try adding an egg or a vegan egg replacement. I’m not a big egg person so I decided to opt-out on it and it was still super good. The potatoes were enough to give it a breakfast feel for me.
If you try this recipe out, let me know what you think and if you made any changes to make it your own. Let’s be honest, pretty much anything being wrapped in a tortilla is bound to be delicious!
Happy cooking 🙂
