Alright, so, the headliner of this recipe is the potato, but I incorporated the potatoes into a breakfast burrito when I made mine (just with available items in my pantry & fridge), so I thought it would be a good idea to share for anyone looking for unique breakfast or brunch ideas. As with all of our recipes, you can experiment with this one by using it as a guide and adding your own twist. I have found that building off recipes that already appeal to you make the dish more authentic and aligned with your own taste buds.
Last year, we shared a recipe on our seasoned brunch potatoes, but this time around, the dish is bursting with new flavors and textures.
Go for it!
Serving size: Feeds about 4-5 people
Prep time (potatoes only): 10 minutes
Cook time: 30 minutes
Total: 40 minutes
For total burrito prep/cook time: Add 10-15 minutes
Ingredients needed for potatoes:
- 8-10 russet potatoes, medium- large sized
- ½ large onion, white or yellow upon preference of taste
- 1 orange bell pepper, chopped
- 2 straws of scallion, chopped
- 3 cloves of garlic, chopped
- ½ teaspoon of smoked paprika
- ½ teaspoon of onion powder
- 1 teaspoon of garlic powder, plus extra to taste
- 1 teaspoon of pepper
- 1 teaspoon of natural sea salt + more to taste upon saltiness preference
- ½ teaspoon of Cajun seasoning
- 3 tablespoons of coconut oil
- 1 cup of Daiya (or any preferred vegan cheese. I like this brand, because it is non-soy) vegan cheddar cheese shreds
- A few sprigs of fresh basil + rosemary, finely chopped
Ingredients needed for burritos:
- 1 pack of flour tortillas (I used a local Mexican market’s handmade brand that happens to also be vegan. Be careful to read or ask ingredients of tortillas when purchasing, because many of them are made with lard)
- Salsa and guacamole (We will be posting one of our guac recipes here soon!), store bought or homemade
- Daiya cheese or any preferred cheese, for extra sprinkling
- Chopped scallion for garnish
- 1 can of pinto or black beans beans. I used Goya brand pigeon peas this time around + you will also need desired seasonings for your beans
- 1 bag, or 2 fresh bundles, of spinach
- ½ onion, white or yellow
- 2 cloves of garlic
- Any extra veggies, garnishes, or sauces
Instructions for potatoes:
- Thoroughly rinse all potatoes & veggies. Chop accordingly and set aside.
- Add coconut oil to a large, deep pot + Turn on oil to heat pan over medium heat
- Add your chopped onion and garlic to the pan. Stir occasionally for 2 minutes.
- Add your smoked paprika to the pot. Stir. Add in the other dry ingredients (sea salt, pepper, onion powder, garlic powder, Cajun seasoning), but not the scallions, fresh basil + rosemary just yet.
- Give the pot a few shakes, spreading the seasonings + potatoes around. Stir, and put lid on pot. Turn heat to medium-low, and let cook for about 15 minutes, checking in between to make sure potatoes don’t need to be stirred to prevent sticking to bottom of pot.
- Take lid off pot, add in your chopped orange pepper, sprinkle more salt to taste if needed, and then add in your scallions + fresh herbs.
7. Stir all ingredients, evenly spreading the herbs, put lid back on, and let cook for 5 more minutes. (may yield 5-10 minutes depending on how you like the texture of your potatoes)
8. Once your fork slides in and out of your potatoes with ease, you are all done. Turn heat off, taste, and add any last seasonings. Add your cup of vegan cheese, put lid back on, and let sit without heat for a few minutes to allow cheese to melt
Instructions for burritos:
- Prep your other burrito ingredients, such as the spinach and beans
- Saute your spinach over medium high heat, with about two teaspoons of olive oil, grapeseed oil avocado oil (or any preferred cooking oil). Sprinkle sea salt + pepper to taste as the spinach begins to shrink down. Add in some garlic powder for extra flavor.
- For the beans, grab a small pot, put ½ teaspoon of oil in the pot over medium-high heat.
- Drop your chopped onions and garlic cloves into the pot and stir around for 1-2 minutes.
- Rinse and drain the can of beans before adding them to the pot. It is also OK to have some of the canned liquid in there still, as it adds to the thickness of the beans once they begin to cook.
- Add ½ cup of water to the pot, which should be slightly covering the beans, but not drowning them.
- Sprinkle in your salt, pepper, ½ teaspoon smoked paprika, ½ teaspoon of garlic powder, onion powder to taste, a pinch of chili.
- Stir, and put lid on. Allow beans to come to a boil but turn down heat before the water evaporates. Keep on stove over a low simmer for about 5 minutes. I added in some fresh herbs leftover from the potatoes, along with a piece of scallion for extra flavor.
- Turn beans off and let sit while prepping the rest of the burrito.
- If you have a gas stove, be sure to have a clean iron eye to heat your tortillas on over the direct fire on medium heat. If you have an electric stove, you can use a large nonstick pan to heat your tortillas over medium heat. Once you’ve heated all tortillas, place them on a plate to the side.
- Lay your tortilla flat on a plate, and add small teaspoons of your potatoes (but careful not to over-pack, because you still have to fold the burrito up) beans, spinach, and then top with your preferred salsa, guacamole, and garnish.
- Fold up your tortilla and enjoy this delicious brunch-style burrito with some fresh juice or a fruit smoothie on the side.
We hope that you try it out, add your own twist, and enjoy! Come back and share how the recipe went for you, any time!
The Love Revolution Blog