Loaded breakfast burritos by the edgy veg
This one is going to be a go to recipe for me, I made this and made 6 burritos on large taco size tortillas. She says to use 2 tortillas, however I can barely fit in all of the egg scramble to two and definitely can not fold over the ends so the goodies fall out. One is enough for me with a side of fruit, you can do potatoes, and toast as well but since I am having a tortilla already I find the fruit is wonderful.
Preheat oven to 400 degrees, line a baking sheet with parchment paper
Hash and beans
1 medium sweet potato peeled and diced small
1-1/2 tsp ground cumin
3/4 tsp seal salt divided
fresh ground black pepper
1 tbsp olive oil
1-1/2 tsp coconut oil
2 garlic cloves minced
1/4 tsp chili powder
1 14 oz can pinto beans
In a medium bowl combine sweet potato, 1/2 tsp cmin, 1/4 tsp sea salt, pepper to taste and olive oil toss to coat.
spread sweet potato mixture on a prepared baking sheet and roast in oven for 20 minutes, flipping 1/2 way through.until tender then remove from oven and set aside.
In a medium skillet heat coconut oil over medium heat and add in garlic saute for 2 minutes or until fragrant. Add 1 tsp cumin powder, chili powder, and cook for 1 min until fragrant add in the pinto beans with the liquid and cook stirring occasionally for 5 minutes until heated through. Add in remaining salt, remove from heat, and mash mixture with a fork or potato masher until you get the desired consistency.
2 large flour tortillas
1 recipe for Better than eggs tofu scramble (see above post)
1/2 cup roasted salsa, your favorite, or fresh made
1 avocado thinly sliced
1 jalapeno pepper seeded and finely chopped (optional)
1/4 cup fresh cilantro chopped, If you don't like cilantro you can substitute parsley.
In a large skillet heat dry pan over medium heat. Place tortilla in pan for 30 seconds to 1 minute on each side until warm and pliable. Transfer to a plate add approximately 1/4 cup bean mixture along the center length of the tortilla Top with half the tofu, half the sweet potato, salsa, avocado,jalapeno, and cilantro. Roll the tortilla burrito style, place back in hot skillet seam sided down and toast sides and ends to hel the burrito stay together then repeat with the nest burrito. I got 6 smaller burritos from this recipe, so eyeball your servings and practice rolling up these delicious burritos!