|► Makes 4 Burritos|
|FOR THE BREAKFAST POTATOES:
11/2 tablespoons (25 ml) sunflower oil 1 pound (453 g) russet potatoes, chopped
1 cup (145 g) diced green bell pepper 1 cup (140 g) diced white onion
1/4 cup (60 ml) water
1/2 teaspoon salt, or to taste
1/8 teaspoon pepper, or to taste
FOR THE CAULIFLOWER SCRAMBLE:
1 teaspoon sunflower oil
1 1/2 pounds (685 g) cauliflower florets, chopped
1/4 cup (20 g) nutritional yeast
1 teaspoon Indian black salt (kala namak; see note)
|TO MAKE THE BREAKFAST POTATOES:
Warm the sunflower oil in a large skillet over medium-high heat. Once hot, add the potatoes, stirring occasionally, until the potatoes are golden brown—roughly 10 minutes. Add the bell peppers and white onions, sautéing for 5 more minutes.
Reduce the heat to medium-low, add water to the skillet, and cover with a lid, simmering for 5 minutes, or until the potatoes are fork tender. Keep warm, uncovered, on low heat, adding salt and pepper, to taste.
TO MAKE THE CAULIFLOWER SCRAMBLE:
Warm the sunflower oil in a large sauté pan over medium heat. Add the cauliflower to the pan, sautéing for 5 to 7 minutes, or until it has softened and reduced in size. Stir in the nutritional
|1 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon ground turmeric
FOR THE MAPLE PINTO SAUSAGE:
1 teaspoon sunflower oil
1 can (15 ounces, or 425 g) pinto beans, drained and rinsed
1 1/2 teaspoons maple syrup 1/2 teaspoon fennel seed 1/2 teaspoon dried sage
1/2 teaspoon smoked paprika
1/4 to 1/2 teaspoon salt
1/8 teaspoon black pepper
FOR THE ASSEMBLY:
4 large flour or gluten-free tortillas
1/2 cup (120 g) salsa
|yeast, Indian black salt, onion powder, black pepper, and turmeric until the cauliflower is evenly coated. Keep warm on low heat.
TO MAKE THE MAPLE PINTO SAUSAGE:
Warm the sunflower oil in a small sauté pan over medium heat. Add the pinto beans to the pan, and cook until heated through, stirring occasionally. Stir in the maple syrup, fennel seed, sage, smoked paprika, salt, and black pepper, cooking for another 3 minutes.
Microwave the tortillas for 30 seconds to soften them and make them more pliable. Divide the breakfast potatoes, cauliflower scramble, and maple pinto sausage between the 4 tortillas, then top each with salsa. Fold two sides of the tortilla toward the middle, then roll the end closest to you over the filling. Keep rolling until the burrito is completely closed. Serve warm or wrap in foil to freeze for later!
It may add a couple of extra minutes to this recipe but toasting the burritos in a large pan over medium heat for 2 to 3 minutes on two sides is a burrito game-changer, and I highly recommend it!