Breakfast Burritos

Name: Breakfast Burritos
Total time: 45 min
Yield: 8 servings
Cuisine: Dominican Republic
Ingredients: ½ tsp onion powder; ½ Tbsp oil; ¼ tsp cumin seeds; 1 can (425 g/15 oz) kidney beans (or other beans), drained and rinsed; 4–5 medium-sized (600 g/21.2 oz) potatoes; Salt and black pepper to taste; 1 green pepper, chopped (or color of choice); 2 tomatoes, chopped; 140 g (4.9 oz) fresh mushrooms, sliced; 2 garlic cloves, minced; ¼ tsp garlic powder; ⅓ tsp onion powder; Hot sauce to taste; 2 Tbsp (32 g/1.1 oz) cashew butter; ⅓ tsp smoked paprika; Enough water to thin out; Juice of ½ lime; 4 flour tortillas, gluten-free if needed; ¾ tsp ground cumin; 1 tsp oregano; 2–3 Tbsp red cabbage, shredded; ¼ tsp smoked paprika; 1 avocado, sliced; 1 onion, chopped

Preparation info

8
servings

Difficulty
Easy
Ready in
45 min

Appears in

Simple and Delicious Vegan

By Michaela Vais

Published 2023

About

Ingredients

Roasted Potatoes

4–5 medium-sized (600 g/21.2 oz) potatoes
½ Tbs

Americas
Dominican Republic
Caribbean
Breakfast
Vegan
Gluten-free

Method

Instructions

Roasted Potatoes

Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
Chop the potatoes into 1-inch (2.5 cm) cubes and add them to a bowl with the seasonings and oil.