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Easy Vegan Mexican Breakfast Burritos

The Vegan 8
  • minutes
  • Serves 5

INGREDIENTS

135 g

corn

1

Avocado, large

2 cups

Bell pepper

1 cup

Chickpeas, cooked

2 cups

Red or gold potatoes

1 cup

Salsa, smooth

2 tbsp

Salsa

1/8 tsp

Chipotle chile pepper spice, ground

3/4 tsp

Sea salt, fine

1 1/2 tsp

Cumin, ground

1

Avocado cumin cream

1/4 cup

Water