Sweet Potato Fajitas Breakfast Burritos from Angela’s Plant-based Kitchen
5 from 1 vote
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This Sweet Potato Fajitas Breakfast Burritos recipe is an exclusive from Angela Rummans’ cookbook Angela’s Plant-based Kitchen. Click here to find out where you can purchase a copy of the book.

Disclaimer: the cookbooks we feature are independently selected by our Best of Vegan editors and are in no way sponsored by the author and/or the publisher. All content is used with permission.

While Angela Rummans is best known as a TV personality appearing on season 20 of Big Brother, beyond the small-screen, her list of accolades includes: level 10 gymnast, fitness model, entrepreneur, business owner, professional pole vaulter, 2012 Olympic Team Trials competitor, best-selling author and now… vegan chef!

Her passion for health and fitness began at an early age as she competed as a top-level gymnast which eventually transitioned to a professional track and field athlete. Seven years ago she began experimenting with a plant-based lifestyle while she was training as a professional athlete. Today she is fully vegan and on a mission to share her passion for cooking and her favorite plant-based comfort food recipes with the world!

Sweet Potato Fajitas Breakfast Burritos from Angela’s Plant-based Kitchen

Sweet Potato Fajitas Breakfast Burritos

5 from 1 vote
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Author: Angela Rummans
Servings: 4 burritos

Ingredients

  • 1 medium sweet potato
  • ¼ cup Tofutti sour cream
  • ¼ cup salsa
  • ½ recipe Tofu “Eggs” see recipe page or 1 cup JUST Egg, scrambled
  • 1 tsp olive oil
  • 1 cup yellow onion julienne cut
  • 1 cup red bell pepper julienne cut
  • ½ tsp chipotle chili powder
  • ¼ tsp salt
  • 4 burrito size tortillas
  • ½ cup black beans rinsed and drained
  • 1 medium avocado sliced
  • 1 cup sprouts
  • ¼ cup cilantro chopped (optional)

Instructions

  • Preheat oven to 400ºf/200ºC. 
  • Wash and dry sweet potato. Pierce with a fork and wrap with aluminum foil. Place in the oven and bake for 30 minutes. When the 30-minute timer is up, turn the oven off and allow the sweet potato to cool in the oven for 15 minutes before removing it. 
  • In a small mixing bowl combine Tofutti sour cream and salsa, and mix well. Set aside. 
  • Make tofu “eggs” or scramble JUST Egg egg replacement. Set aside. 
  • Chop sweet potato into cubes. 
  • In a skillet, add olive oil, sweet potato cubes, onion, red bell pepper, chipotle chili powder and salt. 
  • Cook 6-8 minutes or until sweet potato is lightly browned and onions and peppers are soft. Remove from heat and set aside.  
  • To assemble burritos, first warm tortillas in pan or microwave (10 seconds). 
  • Lay burrito tortilla on a flat work surface to provide ample space for filling then rolling. 
  • Add 1-2 Tbsp Tofutti salsa mixture, ¼ of the “egg,” 2 Tbsp black beans, ½- 3/4 cup of the sweet potato fajita mixture, ¼ of the avocado slices, a small handful of sprouts, and chopped cilantro. (Place all ingredients together in the lower bottom area of the tortilla closest to you.)
  • Fold in opposite sides of the burritos and then roll away from you.
  • Repeat this step with the rest of the tortillas. 
  • Serve warm, as is, or lightly grill in a hot skillet before serving.
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Sweet Potato Fajitas Breakfast Burritos from Angela’s Plant-based KitchenSweet Potato Fajitas Breakfast Burritos from Angela’s Plant-based KitchenSweet Potato Fajitas Breakfast Burritos from Angela’s Plant-based Kitchen

Reprinted with permission from Angela’s Plant-based Kitchen by Angela Rummans, 2020. Photo credit: Angela Rummans.

(Click on the image above to order your copy)

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Vegan Sweet Potato Fajitas Breakfast Burritos

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