Sweet Potato Vegan Breakfast Burrito
Vegan Breakfast Burritos are full of so much flavor that may actually get you excited to get up and out of bed!
Servings 14 servings
Calories
Ingredients
- 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
Instructions
- 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.
Notes
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.
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.