Description
Deliciously hearty vegan breakfast burritos featuring a creamy cashew queso, flavorful hash with potatoes and beans, and a savory tofu scramble, all wrapped in warm tortillas for a satisfying morning meal.
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 bringing 3-4 cups of water to a boil, then pour the hot water over the cashews and let soak for 5 minutes or up to an hour. Drain the cashews and discard the soaking water. Add the cashews to a high-powered blender along with salsa, pickled jalapeños and their juice, nutritional yeast, and salt. Blend until very smooth, scraping down the sides if needed. Set aside.
- Make the hash: Warm 2 tablespoons of olive oil over medium heat in a large nonstick skillet. Add diced russet and sweet potatoes and toss to coat with oil. Sprinkle with salt and pepper, then cover with a lid and cook for 10 minutes. Remove lid and increase heat to medium-high. Add diced red bell pepper and cook for another 15 minutes, stirring occasionally, until potatoes are cooked and golden brown. Lower heat to medium, add minced garlic and cook for 1-2 minutes, stirring to prevent burning. Remove from heat and stir in drained pinto beans.
- Make the tofu scramble: Heat 1 tablespoon olive oil in a skillet over medium heat. Remove tofu from package, drain water, and crumble tofu into the pan by hand. Cook, stirring frequently, for 3-4 minutes until most of the water evaporates. Add nutritional yeast, black salt or regular salt, and turmeric, stirring well. Continue cooking for 5-10 minutes. Remove from heat and stir in the prepared queso sauce.
- Assemble the burritos: Lay a tortilla flat on a surface. Add a portion of tofu scramble with queso, then top with a generous serving of the hash. Add optional hot sauce, cilantro, tomatoes, or other toppings if desired, but avoid extra toppings if freezing. Fold the sides of the tortilla over the filling, then roll tightly, tucking in edges as you go. Optionally, heat a pan with oil and pan-fry the burritos for about 3 minutes per side until golden brown. Serve immediately or wrap tightly in foil or other wrap and freeze.
- Reheat frozen burritos: To reheat, wrap frozen burrito in foil and warm in a 350 degrees F oven for 20-30 minutes, or microwave for 2-3 minutes flipping halfway through until heated through.
Notes
- Gluten free: Use large gluten free tortillas to make this recipe gluten free.
- Lower sodium: Use salt-free canned beans and reduce added salt in queso, hash, and tofu scramble to decrease sodium content.
- Soy free: Substitute scrambled JUST Egg or chickpea scramble in place of tofu for a soy-free option.
Nutrition
- Serving Size: 1 burrito
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 8 g
- Protein: 18 g
- Cholesterol: 0 mg
