Vegan Breakfast Burritos

elavegan.com

Denise

subheading: Roasted potatoes:

4 to 5 medium sized potatoes (600 g)

½ tbsp oil

Spices: ½ tsp onion powder, ¼ tsp smoked paprika, ¼ tsp whole cumin, sea salt, and pepper to taste

subheading: Burritos:

1 avocado sliced

15 oz can of kidney beans drained and rinsed (you can use other beans)

1 green pepper chopped (or color of choice)

2 tomatoes chopped

5 oz mushrooms sliced (140 g)

1 onion chopped

2 cloves of garlic minced

Red cabbage shredded (optional)

4 Flour tortillas gluten-free if needed

½ tbsp oil

Spices: 1 tsp oregano, ¾ tsp ground cumin, ½ tsp onion powder, ⅓ tsp smoked paprika, sea salt, and pepper to taste

subheading: Cashew sauce:

2 tbsp cashew butter (32 g)

Juice of ½ lime

Enough water to thin out

⅓ tsp onion powder, ¼ tsp garlic powder

Hot sauce to taste

Sea salt & pepper to taste

Directions at elavegan.com

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