Day 25 – Breakfast Burritos

Who doesn’t love breakfast burritos? No one. Now threaten to take away the eggs and bacon, and you might be in trouble. With a friend staying over for the weekend, we were tasked with making something delicious for brunch. Normally, we would go with the pancakes, but we were out of bananas…. OH NO! So as usual, we improvised and served these. Good for herbivores AND carnivores.


  • Southwestern Breakfast Burritos (recipe below)

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Southwestern Breakfast Burritos – Serves 4

  • 4 c. Potatoes chopped
  • 2 Bell Peppers (Any Color or a mix of frozen slices) in small pieces
  • 2 Green Onion sliced thing
  • 2 Tomatoes chopped
  • 2 Tbsp Chili Powder
  • 2 Tsp Cumin
  • 1 Tsp Coriander
  • 1 Tsp Garlic Powder
  • 1 Tsp Mexican Oregano (optional)
  • Vegan Chorizo cooked (totally optional)
  • Lettuce or Cabbage Leaves
  • Salsa of Your Choice
  • Fresh Cilantro (optional)
  • Avocado (another optional)

Preheat oven to 375 F on broil. Line a pan with foil sprayed with nonstick spray or parchment paper. Place potatoes on the pan spread out a little. Mix spices in a bowl. Sprinkle about 1/2  of the spices on the potatoes, and bake them for about 15 minutes or until they brown. After pulling them out of the oven, spread bell pepper, onions, and tomatoes on the pan (may need another bit of spray) and sprinkle the rest of the spices or until they’re well seasoned. They’ll go in for about 10 minutes or until they start to brown. Once they’re out, mix them with the potatoes, put them into a strong lettuce leaf or cabbage leaf, top with salsa, chorizo, cilantro and/or avocado and serve 🙂 If you want to be really dangerous, you can add some hot peppers or hot sauce. Roasting the peppers ahead of time will make them spicier, so if you REALLY want some heat, there’s option 3.


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