Vegan Breakfast Burritos
Ingredients
- 4 tbsp neutral vegetable oil, for frying
- 2 potatoes, cut into small cubes
- 1 onion, chopped
- 1 garlic clove, minced
- 1/2 bell pepper, chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp ground smoked paprika
- salt and pepper to taste
- 2 tbsp nutritional yeast
- 1/2 tsp chili flakes (optional)
- 1/4 cup refried beans
Preparation
Place a skillet over medium high heat
Add oil to the pan
Once hot, add in cubed tomatoes and fry for about 5 minutes, turning potatoes regularly until all sides are golden brown
Add onions, garlic and red bell pepper to the pan and sprinkle with some sea salt
Fry for about a minute, until onions become translucent
Then add coriander, cumin, turmeric and smoked paprika and stir so that veggies are coated with spices
Saute for another minute
Crumble pressed tofu over veggie mixture and stir to combine
Saute for a few minutes, until tofu is cooked
Add nutritional yeast and chili flakes as desired
Finally, add salt and black pepper to taste and remove from heat
Grab a tortilla and spread a thin layer of refried beans over it
Then layer fresh spinach, tofu mixture, avocado, fresh coriander and salsa over tortilla wrap
Fold the tortilla until a closed wrap is formed
Place burrito on a hot grill or pan and toast on both sides for about a minute, until each side is golden brown
Remove from heat and serve with lime wedges
