Vegan Breakfast Burritos

Name: Vegan Breakfast Burritos
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American, Mexican
Ingredients: 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; 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); 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; 8 large tortillas; optional hot sauce, avocado, pico de gallo, cilantro

Instructions

Prep:20minCook:30min

Delicious and easy to make Vegan Breakfast Burritos are loaded with tofu scramble, vegan queso and easy potato veggie hash. They freeze perfectly for quick and filling weekday morning breakfasts!

Updated at: Thu, 27 Nov 2025 17:12:47 GMT