Sep 262016
 
 September 26, 2016  Posted by on September 26, 2016 Recipes Tagged with: , , ,  Add comments
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Vegan Mexican Breakfast Burritos feature a creamy avocado cashew sauce in place of sour cream.

Vegan Mexican Breakfast Burritos feature a creamy avocado cashew sauce in place of sour cream.

I usually joke about American Mexican restaurants.  Most of their menus offer a smattering of different options – all with some variation of bread, cheese, and meat.  If you’re lucky, fajitas include more veggies than simply peppers and onions.

Mexican Vegan Diet for Beginners: Delicious, Soul-Satisfying Vegan Recipes

Sam Kuma’s book, Mexican Vegan Diet for Beginners,  challenges the notion that Mexican food is necessarily meat and cheese laden. Not a single recipe calls for meat – or cheese.  Since I’m no expert on Mexican cooking, I’m not prepared to proclaim these recipes authentic Mexican cuisine, but I can vouch that they do incorporate a Mexican flair.

This book is perfect for beginning cooks and people transitioning to a plant-based diet. I do wish the book had a photo or two showing the finished recipe. However, the recipes are easy to follow. The ingredients are easy to find. And the recipes are yummy.

Craving Mexican, but don't want all the fatty cheese and meat? Try these delicious, vegan Mexican Breakfast Burritos. They incorporate an Avocado Cashew Creme instead of sour cream.

Craving Mexican, but don’t want all the fatty cheese and meat? Try these delicious, vegan Mexican Breakfast Burritos. They incorporate an Avocado Cashew Creme instead of sour cream.

You won’t find complicated recipes. It’s for beginners. But these recipes come together quickly for a weeknight meal that makes even a moderately skilled cook proud.

Modifications I Made to the Mexican Breakfast Burritos Recipe

First significant change: I served these Mexican Breakfast Burritos for dinner.  Gulp!  Breakfast for dinner?  Sure.  We do it sometimes, but I didn’t see any reason why this needed to be a breakfast dish.

The author called for jalapeno peppers.  The grocery store had mixed up the locations of the poblanos and jalapenos.  David didn’t know the difference and grabbed the poblano instead.  Honestly, I prefer green poblano anyway.  These mild peppers lend a pleasing, smoky flavor. Green poblanos are less spicy than red ones.  Choose accordingly.

Also, Sam Kuma includes garlic and cilantro as optional ingredients.  To me, they make the avocado creme sauce! Many people do not enjoy cilantro, but it’s one of my favorite flavors.  I’m even prone to mix it up in plain greek yogurt in my Cilantro Lime Parfait!

Mexican Breakfast Burritos

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 4 servings

Serving Size: 1/4 of recipe and 2 Tortillas

Calories per serving: 432

Fat per serving: 12

Saturated fat per serving: 2

Carbs per serving: 72

Protein per serving: 13

Fiber per serving: 11

Sugar per serving: 9

Sodium per serving: 869

Mexican Breakfast Burritos

Vegan Mexican Breakfast Burritos feature a creamy avocado cashew sauce in place of sour cream.

Ingredients

    For the burritos
  • 2 cup red bell pepper, sliced into strips
  • 2 cup red potatoes, cubed
  • 1 cup chickpeas, drained
  • Salt and Pepper, to taste
  • 1 cup salsa
  • 1 cup frozen corn
  • 1/2 tsp chili pepper
  • 1 tsp cumin
  • 4 TBSP water
    For the sauce
  • 1 avocado
  • 1 TBSP Salsa
  • 1 tsp cumin
  • 1/4 cup TBS cashews
  • 1 poblano pepper
  • 1 chopped garlic clove
  • 1/4 cup cilantro
    On the side
  • 8 small flour tortillas

Instructions

  1. Preheat oven to 400
  2. Place the potatoes in a lined baking dish. Sprinkle salt and pepper over the potatoes. Bake for 20 minutes.
  3. Place a pan over medium heat. Add 2 tablespoons water and bell peppers and cook until all the water evaporates.
  4. Add the remaining burrito ingredients and simmer until the mixture is thick.
  5. Remove from heat and set aside.
    To make avocado cumin cream:
  1. Add all the ingredients into a blender and blend until smooth. If you find the mixture too thick, add a little water and stir.
    Assemble Burritos
  1. Place the tortillas on your work area. Place the vegetable mixture and potato on the tortillas. Spoon avocado cumin cream over. Roll and serve.

Notes

This recipe also supplies: 51% Vitamin A, 177% Vitamin C, 11% Calcium, 25% Iron, 1192 mg Potassium

MyFitnessPal.com used to calculate nutritional values. Values may vary based on brands used and cooking techniques. This data is for reference only and has not been evaluated by the USFDA or a nutritionist.

Thanks to the author for providing me with a free copy of his book, Mexican Vegan Diet for Beginners, in exchange for an honest review.

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Happily married to the love of my life. It's just us, our 5 cats, and our beautiful woods. I'm loving living back in the Florida panhandle being close to family. I love cooking, living a healthy lifestyle, taking care of our cozy home, and trying new things.

We enjoy hosting parties and my husband and I are both avid gamers. You can find me on PS4 as SunshineFlaGirl. We also play tabletop RPGs and eurogames.

  26 Responses to “Mexican Breakfast Burritos”

  1. These Look Amazing My Family Loves My Burritos But I Have Never Made Them This Way I Must Try Thank You!

  2. I wish, I could try it right now! I’m craving for this, I’m sure I would love what it taste. Yum!

  3. I need to make these for my husband! He works up to 17 hours a day, and this would be a great start for him.

  4. Thank you for sharing! I know my husband is going to love these!

  5. I enjoy Mexican cuisine and have eaten many delicious vegetable dishes. I think folks are so used to the popular dishes that they don’t look further. I’m glad the vegan cookbook pokes a hole in that belief that Mexican food doesn’t have enough veggies. It does!

    • Yep! I got ridiculed on my G+ post about this not being mexican since it’s not full of fat, meat, cheese, and bread. My favorite Mexican restaurant serves several dishes that revolve solely around vegetables.

  6. We love Mexican food. I definitely need to try this!

  7. Saving this recipe! It looks absolutely delicious!

  8. I love anything with avocados in it. I also love how one can play around with burritos, making the as healthy or junky as they want.

  9. These look delicious and so wonderful for breakfast. Plus, anything with avocado is a win in my book!

  10. That guac sauce sings to me!!!

  11. Oh I have to check out that vegan Mexican book! I love burritos for breakfast!

  12. I love Mexican food and enjoy burritos for dinner and breakfast too. I don’t think I have ever had a burrito with potatoes in it, but I think is sounds really good.

    • The first time I had a burrito with potatoes was at Whataburger. They have a vegetarian one. I thought it was too salty (fast food), but loved the idea. When I saw this recipe in this cookbook, I had to get it!

  13. I love this. I used to be a waitress in a mexican restaurant, and while I don’t miss the job. I really miss the food. Oooh burritos and tacos 🙂

  14. We love breakfast for dinner and these would be a big hit around our house.

  15. We love have breakfast for dinner and this would be a big hit around our house.

  16. Those breakfast burritos sound delicious! I would definitely eat those for breakfast! I will save your recipe.

  17. “Creamy avocado cashew sauce…” I think you just spoke my love language! My favorite Mexican brunch spot serves three salsa dips: two of my favorite being their cashew sauce and pumpkin seed sauce! I can’t wait to try this at home!!! (My boyfriend is going to think I’m a kitchen goddess!) ;D

    Thanks so much!

  18. These sound tasty! I love breakfast burritos and the inclusion of potatoes sounds perfect.

  19. I love breakfast burritos and mexican food! This sounds so good. I may have to try this one weekend for the hubs and I!

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