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The Vegan Breakfast Burrito

Dana Schultz from the "Minimalist Baker's Everyday Cooking" cookbook
  • 30 minutes
  • Serves 2

INGREDIENTS

1

jalapeno

3/4

Avocado, ripe

1 cup

Black beans, cooked

1 cup

Cabbage, purple

1/4 cup

Cilantro, fresh

1 1/2

Lime

1/2

Red onion ((55g))

4

Red potatoes, small

1

Hot sauce

1/4 cup

Salsa

1 tbsp

Vegan butter

2

Flour tortillas (white or wheat, large vegan

3/4 cup

White rice

1 pinch

Of sea salt and black pepper

1/4 tsp

Sea salt

1/4 tsp

Sea salt and black pepper

1/4 tsp

Cumin, ground

1 1/2 cups

Water