loaded vegan breakfast burritos

Step 1

First, prepare the potatoes. In a large pan, heat the olive oil over medium heat. Add in the cubed potatoes, followed by the Italian seasoning and garlic salt. Cook for a few minutes, until a golden brown crust starts to form. Add in just enough water to cover the potatoes about halfway, turn the heat to low, and let the potatoes cook while you prepare the rest.

Step 2

Next, you can make the sausage. In a separate medium pan, heat the oil. Add in the sausage in small bits. I have found that for Lightlife, the taste and texture is best if it's crumbled very small and cooked until crispy! Cook to your desired doneness, then transfer the sausage to a plate.

Step 3

Using the same pan, heat more oil and make the tofu scramble. Crumble in the pressed tofu, and season with the herbs and seasonings. Cook, stirring often, until tofu scramble is slightly golden brown and caramelized. Also remove this to the plate with the sausage.

Step 4

Finally, heat the oil for the vegetables. Add in the peppers and onions, and cook until softened. Add in the black beans (drained and rinsed), and mix in the seasonings. Cook until beans are soft and almost creamy.

Step 5

At this point, the potatoes should be ready, so it's time to assemble!

Step 6

Heat up your tortillas in the oven for 5-10 seconds until warm and pliable

Step 7

In the center of a tortilla, pile on some potatoes, tofu scramble, sausage, and veggies & beans. Add some vegan cheese or hot sauce if you want, then roll the burrito up, tucking the sides to make sure it's tight.

Step 8

Repeat with all! You should get 4 generous burritos. Either enjoy immediately, or wrap tightly in plastic wrap and store in the fridge or freezer. Just microwave for 1.5-2 min if refrigerated, and 5-6 minutes if frozen. To make it easier in the mornings, transfer your burritos from the freezer to the fridge the night before so they have time to thaw overnight!