Vegan breakfast burritos

Ingredients for 4 servings:

• 4 tortillas
• 1 avocado(s)
• ¼ head of red cabbage
• 600 g potatoes
• 300 g mushrooms, brown
• 240 g beans, black, from the can, drained weight
• 2 tsp paprika powder, smoked
• salt and pepper
• 60 g cashew nuts
• 2 tbsp lemon juice
• 1 tbsp Sriracha sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

with a cashew sriracha dip

Preheat the oven to 200°C (top/bottom heat). Wash, dry, and dice the potatoes. Quarter the mushrooms. Drain the beans in a sieve, rinse, and let them drain. Put everything together in a large bowl. Mix a little vegetable oil with the paprika, salt, and pepper. Pour over the vegetables and toss everything well so that the vegetables are completely coated with the marinade. Spread the vegetables on a baking sheet. Bake in the hot oven for about 30 minutes, until the potatoes are tender. Meanwhile, mix the ingredients for the dip in a blender. Add a little water until the dip reaches the desired consistency. Season with salt and pepper. Cut the avocado flesh and red cabbage into strips. Briefly heat the tortillas in the microwave or in a pan without oil and set aside. Arrange the vegetables, avocado strips, and red cabbage on top and pour some of the dip over them. Roll them up and fry in a pan until crispy all over. Serve with the remaining dip. Tip: You can find a recipe for sweet and sour pickled red cabbage in the recipe overview on my profile page. It’s a perfect topping here.