Hashbrown Breakfast Burrito


  • vegan spread
  • 1 white sweet potatoes
  • pink himalayan salt
  • black pepper
  • cayenne pepper
  • paprika
  • 1 yellow onion sliced
  • 1 cup of soaked black beans
  • 3 tortillas
  • 1 avocado cubed
  • fresh spinach


  1. Take the sweet potato and grate into cold water. Rinse twice with cold water to remove starch

  2. Add salt, pepper, cayenne, and paprika to taste

  3. Form into tight patties and cook in pan on medium heat with vegan spread, cook until golden brown, flip, repeat, then place hashbrowns onto a cooling plate

  4. Cook onions in a small pan on medium heat for about 5 minutes, remove from heat and set aside

  5. Heat black beans in a small pot on medium heat for 5 minutes, remove from heat and set aside

  6. Line up tortillas and place spinach on one side of tortilla, place beans, hashbrowns, onion, and avocado on top (we added our garlic sauce as well)

  7. Fold sides in of tortilla and begin to roll keeping burrito as tight as possible, repeat process until finished

  8. Place burritos in cast iron pan on medium heat and toast for 2 minutes each side, remove from heat and enjoy

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