Ingredients
Scale
- 1 can (15 oz) Black beans, drained and rinsed
- 1 package Plant-based sausage, can be crumbled type
- 1 cup Vegan egg substitute, such as tofu scramble mix or chickpea flour
- 2 medium Potatoes, peeled and diced
- 4–6 Tortillas, flour or corn, depending on preference
- Salt and pepper, to taste
- Spices (e.g., cumin, chili powder), to taste
- Oil for cooking, as needed (vegetable or olive oil)
Instructions
- Heat oil in a skillet over medium heat.
- Add the diced potatoes to the skillet and cook until tender and golden brown, stirring occasionally.
- In another skillet, cook the crumbled plant-based sausage on medium heat until browned.
- Add the black beans and spices into the sausage skillet, mixing well and heating through.
- Pour in the vegan egg substitute and stir until fully cooked, combining all ingredients.
- Take a portion of the mixture and place it on each tortilla, folding them tightly to secure the filling.
- Optionally, grill the burritos on both sides until crispy for added texture.
- Let cool, then wrap each burrito individually for storage or freeze if desired.
Notes
Make sure potatoes are golden brown but not burnt for the best flavor. Season liberally with spices for optimal taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 burrito
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 25g
- Cholesterol: 0mg
Keywords: vegan breakfast, high-protein, meal prep, burritos, freezer-friendly