Description
Delicious and hearty vegan breakfast burritos featuring a creamy cashew queso, savory potato and bean hash, and flavorful tofu scramble, all wrapped in warm tortillas. Perfect for a nutritious and satisfying start to your day, with options for gluten-free and soy-free variations.
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 let soak for 5 minutes to an hour. Drain and discard soaking water. Add cashews, salsa, jalapeños and juice, nutritional yeast, and salt to a high-powered blender. Blend until very smooth, scraping down the sides as needed. Set aside.
- Make the hash: Warm olive oil over medium heat in a large nonstick skillet. Add diced russet and sweet potatoes, toss to coat in oil, sprinkle with salt and pepper, then cover with a lid and cook for 10 minutes. Remove lid and increase heat to medium-high. Add diced red bell pepper and cook about 15 minutes, stirring occasionally, until potatoes are cooked and golden brown. Lower heat to medium, add minced garlic, and cook 1-2 more minutes, stirring to avoid burning. Remove from heat and stir in drained pinto beans.
- Make the tofu scramble: Heat olive oil in a skillet over medium heat. Drain tofu and crumble into the pan. Cook, stirring frequently, for 3-4 minutes until most moisture evaporates. Add nutritional yeast, black salt, and turmeric, stirring well into tofu. Cook for an additional 5-10 minutes. Remove from heat, add the prepared queso to the pan, and stir to combine.
- Assemble the burritos: Lay a tortilla flat. Spoon a portion of the tofu scramble with queso onto the tortilla, then add a generous serving of the hash. Add optional toppings like hot sauce, cilantro, pico de gallo, or avocado if desired (avoid extra toppings if freezing). Fold the sides over the filling and roll, tucking edges as you go. For crispy burritos, coat a pan with oil and pan-fry each side for about 3 minutes until golden brown.
- Serve or store: Serve burritos immediately or wrap tightly in foil or plastic wrap and freeze. To reheat frozen burritos, unwrap from plastic if frozen tightly, then warm in an oven at 350 degrees Fahrenheit for 20-30 minutes wrapped in foil, or microwave for 2-3 minutes flipping halfway through until warmed through.
Notes
- Gluten free – Use large gluten-free tortillas instead of regular tortillas.
- Lower sodium – Use salt-free canned beans and reduce added salt in queso, hash, and tofu scramble.
- Soy free – Substitute tofu scramble with JUST Egg or chickpea scramble for a soy-free option.
- Store leftovers wrapped tightly in foil or plastic wrap for freezing or refrigeration.
- For extra crispy burritos, pan-fry after assembling to brown and crisp the tortilla.
Nutrition
- Serving Size: 1 burrito
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 9 g
- Protein: 18 g
- Cholesterol: 0 mg
