Description
Delicious and hearty Vegan Breakfast Burritos featuring creamy cashew queso, savory potato and bean hash, and flavorful tofu scramble—all wrapped in large tortillas. Perfect for a satisfying vegan breakfast or brunch, with optional add-ons like hot sauce and avocado.
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 3-4 cups of boiling water over them and letting them sit for 5 minutes up to an hour. Drain the cashews and blend with salsa, jalapeños and their juice, nutritional yeast, and salt until very smooth. Set aside.
- Make the hash: Warm olive oil in a large nonstick skillet over medium heat. Add diced potatoes, toss to coat in oil, sprinkle with salt and pepper, then cover and cook for 10 minutes. Remove lid, increase heat to medium-high, add diced red bell pepper, and cook for 15 minutes, stirring occasionally until potatoes are golden and cooked. Lower heat to medium, add minced garlic and cook 1-2 minutes stirring constantly to prevent burning. Remove from heat and stir in rinsed pinto beans.
- Make the tofu scramble: Heat olive oil in a skillet over medium heat. Drain and crumble tofu into the pan. Cook, stirring frequently, for 3-4 minutes until much of the water evaporates. Stir in nutritional yeast, black salt (or regular salt), and turmeric. Cook for another 5-10 minutes. Remove from heat and stir in the prepared queso sauce.
- Assemble the burritos: Lay a tortilla flat. Add a portion of tofu scramble with queso, then a generous serving of hash. Optionally add hot sauce, cilantro, tomatoes, or other toppings (omit extras if freezing). Fold the sides over the filling and roll tightly, tucking in edges as you go.
- Optional pan-fry: Heat a little oil in a pan and fry the burritos on each side for about 3 minutes until golden brown.
- Serving and storage: Serve immediately or wrap tightly in foil or plastic wrap to freeze. To reheat frozen burritos, warm wrapped in an oven at 350 degrees Fahrenheit for 20-30 minutes or microwave for 2-3 minutes, flipping halfway through until heated through.
Notes
- Gluten free option: Use large gluten free tortillas instead of regular ones.
- Lower sodium: Use salt-free canned beans and reduce salt in queso, hash, and tofu scramble.
- Soy-free option: Substitute tofu with scrambled JUST Egg or chickpea scramble.
- If freezing, avoid adding fresh toppings like avocado or pico de gallo until serving.
Nutrition
- Serving Size: 1 burrito
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 15 g
- Cholesterol: 0 mg
