Vegan Breakfast Burrito Recipe

Prep potatoes

Wash, peel if desired, and small-dice the potatoes into roughly 1/2-inch cubes. Pat dry with a towel to remove excess moisture so they brown better.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and allow it to warm until shimmering but not smoking.

Add the diced potatoes in a single layer (if your pan is small, cook in batches). Let cook, undisturbed, 4–5 minutes to develop a brown crust. Then stir or flip the potatoes and continue to cook, stirring occasionally, 8–10 minutes total, until tender and evenly browned.

When potatoes are about 5 minutes from done, add 1/2 cup diced onion and 1 teaspoon minced garlic to the pan. Sauté together until the onion softens and becomes translucent, about 3–4 minutes.

Season the hash with 1/2 teaspoon smoked paprika, 1/4 teaspoon ground cumin, 1 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning. Stir in chopped cilantro if using. Reduce heat to low and keep warm while you make the filling.

In a medium bowl, break up the 8 oz plant-based ground with a fork to separate large clumps. If using extra-firm tofu instead, crumble it finely with your hands or fork.

Heat a second large skillet over medium heat. Add 1 tablespoon oil. Add 1/2 cup diced onion and 1 cup finely chopped mushrooms. Sauté 4–5 minutes until mushrooms release liquid and it mostly evaporates and the mixture is lightly browned.

Add the crumbled plant-based ground to the skillet. Cook, stirring and breaking up pieces, 5–6 minutes until warmed through and lightly browned.

Stir in 1/4 teaspoon turmeric, 1 tablespoon nutritional yeast, 2 tablespoons non-dairy milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/8 teaspoon crushed red pepper flakes if using. Cook another 1–2 minutes so flavors meld and mixture firms slightly. Taste and adjust seasoning.

If you prefer a softer 'egg' texture, reduce cook time slightly; for drier, cook a little longer. Remove from heat and keep warm.

Warm the tortillas: lightly brush each tortilla with a little vegan butter or oil (about 1 tsp total) and warm them in a clean skillet over medium heat 20–30 seconds per side until pliable and slightly toasted. Alternatively, wrap tortillas in a damp paper towel and microwave 20–30 seconds.

Lay a warm tortilla on a flat surface. Spoon about 1/2 cup potato hash down the center of the tortilla, followed by 1/3–1/2 cup of the Beyond/mushroom mixture.

Add about 1/4 cup shredded vegan cheese on top of the hot filling so it melts slightly. Add slices or 1/4 of the mashed avocado, and 2 tablespoons salsa per burrito. Sprinkle a little chopped cilantro and a squeeze of lime, if using.

Fold the burrito: fold in the two short sides over the filling, then fold up the bottom edge and roll tightly toward the top to enclose. Repeat with remaining tortillas and filling (recipe yields 4 burritos).

Optional - crisp the burritos: heat a skillet over medium and add a small amount of oil. Place burrito seam-side down and cook 1–2 minutes per side until golden and crispy and cheese fully melted, pressing gently with a spatula.

Serve immediately with extra salsa, avocado, and lime wedges.