Vegan Breakfast Burritos

Ingredients

• 4–5 mediumpotatoes
• 7.5 mloil
• 2.5 mlonion powder
• 1.25 mlsmoked paprika
• 1.25 mlcumin seeds
• to tastesea salt and black pepper
• 1, slicedavocado
• 1 can (425 g), drained and rinsedkidney beans (or other beans)
• 1, choppedgreen pepper (or another colour)
• 2, choppedtomatoes
• 142 g, slicedmushrooms
• 1, choppedonion
• 2 cloves, mincedgarlic
• 2–3 tbspred cabbage, shredded
• 4flour tortillas (gluten-free if needed)
• 7.5 mloil
• 5 mldried oregano
• 3.75 mlground cumin
• 2.5 mlonion powder
• 1.67 mlsmoked paprika
• to tastesea salt and black pepper
• 30 mlcashew butter
• juice of ½lime
• enough to thin the saucewater
• 1.67 mlonion powder
• 1.25 mlgarlic powder
• to tastehot sauce
• to tastesea salt and black pepper

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C and line a baking sheet with baking parchment.

2. 2

   Season the potatoes

   Cut the potatoes into 2.5 cm cubes and put them in a bowl. Add the oil, onion powder, smoked paprika, cumin seeds, and salt and pepper to taste.

3. 3

   Roast the potatoes

   Toss until the potato pieces are coated, then spread them on the lined baking sheet. Roast for about 30 minutes, until cooked through and golden brown.

4. 4

   Mix the sauce

   Whisk the cashew butter, lime juice, water, onion powder, garlic powder, hot sauce, and salt and pepper to taste in a small bowl until smooth and creamy.

5. 5

   Prepare the vegetables

   While the potatoes roast, chop the mushrooms, onion, garlic, tomatoes, and pepper. Slice the avocado and shred the red cabbage.

6. 6

   Cook the filling

   Heat 7.5 ml oil in a frying pan over a medium heat. Add the onion, mushrooms, and pepper and cook for 5 minutes. Stir in the oregano, ground cumin, onion powder, smoked paprika, garlic, tomatoes, and salt and pepper to taste; cook for a further 1–2 minutes.

7. 7

   Fill the tortillas

   Toast a tortilla in a pan. Add about 2–3 tablespoons each of the vegetable mixture, beans, roasted potatoes, avocado, and cashew sauce, then add a little red cabbage.

8. 8

   Roll the burritos

   Fold the sides of the tortilla inwards, then fold the edge nearest you over the filling and roll it up tightly.

9. 9

   Toast and serve

   Once all the burritos are rolled, toast them in a pan for a few minutes until crunchy and golden brown.

What are vegan breakfast burritos?

Breakfast burritos are a popular American-style handheld meal, wrapped in a flour tortilla with a hearty savoury filling. This plant-based version combines spiced roasted potatoes, beans and vegetables, finished with avocado and cashew sauce.

The different textures make this version satisfying: crisp-edged potatoes and toasted tortilla contrast with soft beans and creamy avocado. Roasting the potatoes while preparing the sauce and filling also keeps the cooking moving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 274 calories, 9g protein, 35g carbs, 9g fat.

The potatoes and tortillas provide most of the carbohydrates, while the oil, avocado and cashew butter contribute much of the fat. Kidney beans, cashew butter and tortillas provide plant-based protein. Pair a burrito with extra fresh vegetables or salad for a more varied plate.

Roasted potatoes for the filling

Even cubes: cut the potatoes into similarly sized pieces so they cook at roughly the same rate. The recipe seasons them with onion powder, smoked paprika and cumin seeds before roasting.

Golden edges: spread the coated potatoes over the lined baking sheet rather than piling them up. They are ready when cooked through and browned, which should take about 30 minutes.

Building flavour in the vegetables

Start with the firmer vegetables: cook the onion, mushrooms and pepper over a medium heat for 5 minutes. This gives them time to soften before the rest of the filling goes in.

Finish briefly: add the garlic, tomatoes and spices for the final 1–2 minutes. The short finish warms the seasonings and tomatoes without extending the cooking time unnecessarily.

A quick cashew-lime sauce

Smooth base: whisk the cashew butter with lime juice and the seasonings, then add water until the sauce reaches a creamy, pourable consistency. Add the water gradually so it does not become too thin.

Season to taste: hot sauce, salt and pepper let you adjust the sauce before it goes into the burritos. Its creamy texture helps bring together the potato, beans and vegetables.

How to fill and roll

Leave room at the edges: use about 2–3 tablespoons each of the vegetable mixture, beans, potatoes and cashew sauce, along with avocado and a little cabbage. Keeping the filling centred makes the tortilla easier to close.

Roll tightly: fold in both sides, bring the edge nearest you over the filling, then roll forward. Toasting the finished burrito in a pan helps it turn golden and gives the outside a crunch.

Timing and serving

The recipe takes 45 minutes in total, with about 30 minutes of that time used to roast the potatoes. Prepare the vegetables and sauce while they are in the oven.

Serve the burritos hot after toasting. A simple side salad or extra fresh vegetables can add freshness alongside the warm, spiced filling.

Recipe notes & tips

• Cut the potatoes into evenly sized cubes so they roast at a similar pace.
• Spread the potatoes out on the baking sheet to help them brown.
• Add water to the cashew sauce a little at a time until it is easy to drizzle.
• Keep the tortilla filling centred and leave space at the edges for folding.
• Toast the rolled burritos seam-side down first to help them hold their shape.

Variations

• Swap the beans: use another type of drained and rinsed beans in place of kidney beans.
• Change the pepper: choose a different colour of pepper for the vegetable filling.
• Make it gluten-free: use gluten-free tortillas if needed.
• Adjust the heat: add more or less hot sauce to the cashew dressing.
• Add fresh herbs: scatter chopped herbs over the filling before rolling.

Common mistakes to avoid

• Uneven potato cubes: cut them to a similar size so smaller pieces do not cook much sooner.
• Crowded baking sheet: spread the potatoes out so they can brown rather than steam.
• Watery sauce: add the water gradually and stop when the cashew mixture is creamy and pourable.
• Overfilled tortillas: use the suggested filling amounts and keep the edges clear for rolling.
• Loose burritos: fold the sides inward and roll tightly around the filling.

How to store

The recipe notes that the burritos can be frozen, but does not specify a storage time or freezing method. For leftovers, refrigerate promptly in a sealed container and reheat in a pan until hot throughout; the tortilla may soften while stored.

Frequently asked questions