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Vegan Breakfast Burritos


Filled with aromatic potatoes and black beans and topped with fresh tomato and avocado, these breakfast burritos are not only easy to make but are delicious any time of day.

INGREDIENTS 8 Yukon Gold potatoes 1 Yellow onion 2 Garlic Cloves 2 tsp Olive oil 1 TBSP Chipotle chili powder 1 tsp Cumin powder 2 tsp Dried oregano 1 tsp Smoked Paprika powder 1/2 tsp Liquid smoke (optional) Sea salt and black pepper to taste Water 1 can Black beans 1 Avocado 1 Tomato Cilantro to garnish Large Flour or Gluten Free Tortillas

DIRECTIONS *can be made a day in advance* 1. Rinse and chop potatoes into quarters. The bigger the chunks the firmer the potatoes will be. 2. Dice onion and slice garlic 3. Heat olive oil in a large pot on medium heat. Once hot, sauté onions until slightly browned 4. Add garlic and stir until garlic is fragrant or slightly browned 5. Add potatoes, increase heat to medium-high. Toss for a few minutes until potatoes begin to brown 6. Drain and rinse canned black beans (to avoid gas) and add to pot, stirring frequently. 7. After a couple of minutes add all spices including salt and pepper to taste, and liquid smoke (if using) and mix thoroughly. 8. Add enough water to cover 1/2-3/4 the potatoes. Add more salt/seasonings to taste if needed 9. Bring everything to a boil, once at a boil remove from stove and place your pot in your Wonderbag. 10. Close your Wonderbag and cook for 5 Hours. 11. Once cooked, remove pot from your Wonderbag. Slice the tomatoes and avocados and arrange on a serving plate to assemble your breakfast burritos! If making a day in advance just re-heat the potato/bean mixture when ready to eat and serve.


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