Vegan Breakfast Burritos
Start your day with these satisfying vegan breakfast burritos filled with crispy roasted potatoes, sautéed mushrooms, and creamy avocado, all wrapped in a warm tortilla.
Ingredients
For the burrito filling
- 2 medium potatoes, diced
- 1 cup mushrooms, sliced
- 1 medium bell pepper, diced
- 1 tablespoon olive oil
- 1 each avocado, sliced
- 4 large tortillas
- Salt and pepper to taste
Optional toppings
- salsa
- cilantro
Instructions
Preparation
- Preheat the oven to 400°F (200°C) for roasting the potatoes.
- In a mixing bowl, toss the diced potatoes with olive oil, salt, and pepper until evenly coated.
- Spread the potatoes out on a baking sheet, ensuring they are not overcrowded. Roast for 25-30 minutes until golden and crispy, stirring halfway through.
- Meanwhile, in a skillet over medium heat, add a splash of olive oil and sauté the sliced mushrooms and diced bell pepper for 5-7 minutes until softened and fragrant.
- Warm the tortillas in a dry pan or microwave until pliable.
Assembly
- Layer roasted potatoes, sautéed mushrooms, bell peppers, and slices of avocado on each tortilla.
- Roll each tortilla tightly, tucking in the sides as you go.
Serving
- Serve the burritos hot with optional toppings like salsa or cilantro.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days, or freeze for up to 3 months. To reheat, microwave for 1-2 minutes or bake at 350°F (175°C) for 10-15 minutes.