These Easy Vegan Breakfast Burritos are a nice twist to traditional breakfast. Loaded with spices and Mexican flavors and textures, these hearty protein-packed burritos will become a family favorite! They are healthy, plant-based and oil-free!
First, you'll need to roast your potatoes. Preheat the oven to 400°F (204°C) and line a sheet pan with parchment paper, so they don't stick. Spread the chopped potatoes out evenly and season lightly with salt and pepper. Make sure you've chopped your potatoes about 1/4 inch each. Bake for 20 minutes until tender and starting to brown. Make sure they are done by checking one with a fork.
Add your bell peppers to a large pan with a 1/4 cup (60g) water. Turn to medium heat and cook for 5-8 minutes until tender and the water is basically all evaporated. Don't move on to the next step until all the water has evaporated.
You can wrap extra burritos tightly in foil (minus the avocado cream) and store them in the fridge. Just reheat in a toaster oven or regular oven at 300°F until warmed through.
Nutrition per burrito, including cumin cream (based on 5): 202 calories, 6.25 g fat, 31.8 carbs, 5.6 g protein, 3.8 g sugar, 7.6 g fiber, 744 mg sodium
*Nutrition does not include tortillas