Plant-Based Breakfast Burritos
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Recipe Intro From justincooksgood
These plant-based breakfast burritos are packed with protein, full of flavor, and perfect for busy mornings. Made with roasted potatoes, sautéed fajita veggies, and plant-based scrambled eggs, they store beautifully in your Frigidaire® 4-Door French Door Refrigerator whether you're refrigerating for the week or freezing for longer.
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Recipe Card
ingredients
- 1 - 2 (about 1/2 cup) russet potatoes, diced
- 1/2 cup fajita veggies (red bell pepper, mushrooms, onions)
- 1/2 cup plant-based scrambled eggs
- 1/2 cup black beans (optional, for extra protein)
- 1 handful of shredded vegan Mexican cheese
- 1 tablespoon cilantro lime sauce
- 1 tablespoon vegan sour cream
- 1 teaspoon fresh chopped chives
- 1 teaspoon habanero sauce, adjusted to taste
- Olive oil, for cooking
- 6 flour tortillas
Method
Step 1
Preheat the oven or an air fryer to 410°F. Toss diced potatoes with a little olive oil and roast for 15 minutes, or until golden and crispy.
Step 2
Heat a skillet over high heat with a drizzle of olive oil. Sauté mushrooms and onions for 5 minutes, then add bell pepper. Season with smoked paprika, cumin, coriander, garlic powder, salt, and black pepper. Cook until softened and lightly caramelized.
Step 3
In a separate pan, scramble the vegan eggs until cooked through. Set aside.
Step 4
Lightly toast the tortillas in a dry pan or microwave for 10–15 seconds to make them pliable.
Step 5
Layer each tortilla with scrambled eggs, roasted potatoes, sautéed veggies, black beans, vegan cheese, cilantro lime sauce, sour cream, chives, and habanero sauce. Add salsa if desired.
Step 6
Roll each burrito tightly, tucking in the sides. Toast seam-side down in a hot skillet until golden brown.
Step 7
Let burritos cool slightly, then wrap in foil. Refrigerate for up to 4 days or freeze for up to 2 months. Reheat in a skillet or microwave before serving.