Loaded Breakfast Burritos

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Try our loaded breakfast burritos, packed with all the yummy stuff!

Serves: 6


You will need: 

6 seeded tortilla wraps

200g (1 cup)  cherry tomatoes

200g  (1 cup) baby button mushrooms, wiped

400g (2 ¼ cups) baked beans, home made or store bought

1 avocado, peeled and sliced

Hot sauce, ketchup, mustard, houmous, to serve (optional)


For the tofu scramble:

450g (2 ½ cups) extra firm tofu, drained and pressed

½ tsp turmeric powder

1 tsp kala namak (black salt)

½ tsp ground black pepper


For the crispy potatoes:

3 baking potatoes, peeled and cut into 1cm dice

1 tbsp olive oil

Sea salt and black pepper, to taste

6 garlic cloves, left whole and unpeeled


For the garlic spinach:

300g baby leaf spinach, washed

1 red pepper, deseeded and sliced

2 cloves garlic, peeled and sliced

Sea salt and black pepper, to taste

1 tbsp olive oil


  1. Preheat oven to 180°C (Gas Mark 4, 350°F). Add the diced potatoes to a roasting dish and toss with the oil, garlic and seasoning. Roast for 1 hour, or until tender, golden and crispy.
  2. When the potatoes have been cooking for 40 minutes, place the tomatoes, mushrooms, a splash of oil and some seasoning in a roasting dish and transfer to the oven.
  3. 10 minutes before serving, place a large frying pan over a medium heat and add a splash of oil. Crumble in the tofu with your fingers, along with the turmeric and seasonings. Leave to cook, stirring occasionally.
  4. In a wok or frying pan add all the spinach ingredients and place over a high heat. Quickly stir fry until the garlic is fragrant and the spinach has wilted.
  5. Warm the baked beans in a pan or microwave.
  6. When the potatoes, tomatoes and mushrooms have finished cooking, remove them from the oven. Lightly warm the tortillas in a dry pan, or the switched off oven.
  7. To serve, place all the fillings and sauces onto the table and let people create their own wraps! Serve with plenty of napkins!


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