Vegan Breakfast Burritos | Easy Recipe - Elavegan
"Vegan Breakfast Burritos with a creamy cashew garlic dip. This easy to make recipe contains simple ingredients only, is healthy and can be made gluten-free...."
INGREDIENTS
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4-5 medium sized potatoes ((600 g))
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1/2 tbsp oil
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Spices: 1/2 tsp onion powder, (1/4 tsp smoked paprika, 1/4 tsp whole cumin, sea salt, and pepper to taste)
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1 avocado, (sliced)
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15 oz can of kidney beans, (drained and rinsed (you can use other beans))
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1 pepper, (chopped)
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2 tomatoes, (chopped)
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5 oz mushrooms, (sliced (140 g))
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1 onion, (chopped)
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2 cloves of garlic, (minced)
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Red cabbage, (shredded (optional))
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Flour tortillas (gluten-free if needed)
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1/2 tbsp oil
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Spices: 1 tsp oregano, (3/4 tsp ground cumin, 1/2 tsp onion powder, 1/3 tsp smoked paprika, sea salt, and pepper to taste)
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2 tbsp cashew butter ((32 g))
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Juice of 1/2 lime
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Enough water to thin out
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1/3 tsp onion powder, 1/4 tsp garlic powder
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Hot sauce to taste
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Sea salt & pepper to taste
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