Vegan Breakfast Burritos are packed full of so much flavor that you’ll be laughing at all those people who claim that healthy food is boring and flavorless!
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Vegan breakfast burritos. Who knew that was actually a thing?!
Honestly, I didn’t know what I was gonna do about breakfast when I decided to make the transition from vegetarian to vegan a few months ago. Especially savory breakfast!
In my mind, hashes required eggs. Scrambles required eggs. Breakfast burritos required eggs. All the eggs were needed!
Turns out I’m wrong guys. You do not need eggs to have a satisfying savory plant-based breakfast that your entire family will love.
Breakfast burritos are kind of a staple in our house. No one’s happy if there isn’t a bagful of them in the freezer ready to grab at any minute. For breakfast. For after-school snack. For a quick dinner when I just can’t seem to get my shit together by 6pm.
They have always come in handy.
So I was at a loss on how I’d make it happen as a newly plant-based family.
That is, until one Sunday morning a few weeks ago. I was ready to throw in the towel after the 3rd failed attempt at a vegan french toast that isn’t soggy and gross (still working on that for you), and wife decided to whip something up and serve me one of the best vegan breakfasts I had ever had.
It’s nothing fancy. It’s nothing gourmet. Yes it uses processed/convenient ingredients.
But you know what – it’s not fast food from McD’s. It’s not expensive. And it gets food on the table.
Strangely, my wife doesn’t like sweet potatoes, but she loves sweet potato fries, so that’s what got put in the burritos, and you know what – I’m not complaining at all!
If you wanted to add in more nutrients, these ingredients come to mind:
- black beans
- brown rice
- real sweet potato (as opposed to fries)
- whatever you want!
The point is that oh.em.gee! Vegan breakfast burritos are totally a thing and they are here to stay.
My freezer is stocked, and I would love to help you stock yours for those busy mornings (ie, every morning), busy nights (again, every night), and just whenever you need to grab something delicious. Pair it with a side of fruit and you are good to go!
- 20 ounce frozen sweet potato fries, thawed, Alexia or Simple Truth brands are best
- 1 Tbsp season-all salt
- 1 Tbsp olive oil
- 14 ounce vegan meatless sausage, Field Roast or Tuforkey brands
- 10 ounce can green enchilada sauce
- 1/2 cup dairy free cheese, optional
- 12-15 whole wheat tortillas
- Open the sweet potato fries and add in season-all salt. Close the bag back up and shake it so the salt coats the fries as best as possible. If you are making the burritos to eat right away, cook the fries per the instructions on the bag. If you are making them to go right into the freezer, just set them aside until it's time for assembly. You don't want to put hot food into the tortillas and then freeze - that's how you end up with soggy tortillas.
- In a large skillet, heat olive oil in medium high heat. Once pan is hot, add the vegan sausage links. Break them up and cook until they start to brown up and get a little crisp on the edges. I like to use an old-school potato masher to break it up the best. Either fill tortillas right away for immediate consumption or set aside to cool slightly for freezer prep.
- In a tortilla (warmed if eating right away), add a small handful of sweet potato fries (about 5-7 fries), 1/4 cup sausage, 1-2 Tbsp green enchilada sauce, and a sprinkling of cheese. Fold in the top and bottom and roll into a burrito. Enjoy right away! See notes for freezer instructions.
For freezer burritos: Make sure all ingredients are cool or at least room temperature. Wrap each burrito tightly in plastic wrap and add to a freezer safe ziploc bag. Keep in freezer for 1-2 months. To defrost: Still in the plastic wrap, microwave burrito on a microwave-safe plate for 35 seconds. Turn on other side and microwave another 35 seconds. Unwrap from plastic and feel for any cool spots. It may need another 10-15 seconds unwrapped or you may be good to go.