Name: Vegan breakfast burritos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 4-5 medium sized potatoes ((600 g)); 1/2 tbsp oil; Spices: 1/2 tsp onion powder, (1/4 tsp smoked paprika, 1/4 tsp whole cumin, sea salt, and pepper to taste); 1 avocado (sliced); 15 oz can of kidney beans (drained and rinsed (you can use other beans)); 1 green pepper (chopped (or color of choice)); 2 tomatoes (chopped); 5 oz mushrooms (sliced (140 g)); 1 onion (chopped); 2 cloves of garlic (minced); Red cabbage (shredded (optional)); 4 Flour tortillas (gluten-free if needed); 1/2 tbsp oil; Spices: 1 tsp oregano, (3/4 tsp ground cumin, 1/2 tsp onion powder, 1/3 tsp smoked paprika, sea salt, and pepper to taste); 2 tbsp cashew butter ((32 g)); Juice of 1/2 lime; Enough water to thin out; 1/3 tsp onion powder, 1/4 tsp garlic powder; Hot sauce to taste; Sea salt & pepper to taste