I’m kicking off the new year with these delicious vegan breakfast burritos! I think the name “breakfast burrito” is a little misleading because I could eat one of these for any meal of the day. These burritos are loaded with all my favorite fillings:

• Crispy sweet potato hash (oven option too!)
• Scrambled tofu
• Black beans
• Guacamole
• Lots of cilantro and lime juice

I’ve been making tofu scrambled for quite some time now, and I think I’ve figured out a pretty fool proof combo. To get that savory, umami flavor I use nutritional yeast and soy sauce with just a little turmeric for color. I recently got an air fryer, and it’s wonderful for cooking sweet potatoes, but if you don’t have one, the oven is a great option too! For both, the potatoes and the other veggies have pretty different cook times, so they get added in later.

Also, did you know that Chipotle will sell you a tortilla for 25 cents each?! I was so happy when I discovered this because their tortillas are the BEST. First of all, they’re ginormous, perfect for these loaded breakfast burritos and second, they’re only five ingredients: flour, water, yeast, oil, water and salt. It’s so hard to find tortillas without any additives and preservatives, but turns out Chipotle’s got us covered.

Vegan Sweet Potato Breakfast Burrito

Course: Breakfast, lunch, VeganCuisine: Mexican, AmericanDifficulty: Easy

Servings

2-3

servings

Prep time

10

minutes

Cooking time

20

minutes

The ultimate vegan breakfast burrito, with a crispy air fryer sweet potato hash (oven option too), savory scrambled tofu, black beans and guacamole. It’s a perfect easy to make, healthy option for breakfast, lunch or dinner!

Ingredients

• For the sweet potato hash:

• 1 large sweet potato, cubed into 1/2 inch pieces

• 1 bell pepper, sliced (red and/or green)

• 1/2 small yellow onion

• 1 tbsp oil

• 1 tsp paprika

• 1 tsp oregano

• 1/2 tsp cumin

• 3/4 tsp salt

• For the tofu scramble:

• 1 14 oz block extra firm tofu, drained

• 1 tsp oil

• 1/2 tsp turmeric

• 1 tbsp soy sauce

• 2 tbsp nutritional yeast

• Juice from 1/2 a lime

• To serve:

• Large tortillas

• Black beans

• Chopped cilantro

• Guacamole

• Tomato salsa

Directions

• For the sweet potato hash:
• Air fryer option:
• In a large bowl, toss cubed sweet potatoes with oil, paprika, cumin, oregano and salt. Air fry at 375 F for 15 minutes, tossing half way through.
• Add in bell pepper and onion, and fry for another 10-15 minutes or until the potatoes are tender and the vegetables are soft and crispy.
• Oven option:
• Preheat the oven to 400 F and line a sheet pan with parchment. Toss sweet potatoes with 2 tsp oil, paprika, cumin, oregano and salt. Spread onto prepared baking sheet and bake for 15-20 minutes.
• Toss the bell peppers and onion with the remaining 1 tsp of oil and add to the sheet pan. Return to the oven for another 10-15 minutes or until the sweet potatoes are tender and lightly browned.
• For the tofu scramble:
• Wrap the tofu in several sheets of paper towel or a cheesecloth and squeeze out any excess moisture.
• In a large skillet, heat oil over medium heat. When shimmering, add in turmeric and cook for 1 minute. Break the tofu into crumbles and add to the skillet along with soy sauce and nutritional yeast. Cook until heated through.
• Remove from heat and stir in lime juice. Serve warm with sweet potato hash, black beans, guacamole and/or salsa.