Southwestern Breakfast Burritos

Southwestern Breakfast Burritos Recipe

By Brand New Vegan


20 New Mexico Red Chile Pods

2 cups Hot Water

1 can Tomato Sauce (8oz)

3 cloves Garlic

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1/2 tsp Cumin

1/2 tsp Oregano

1/4 tsp Salt

1 bag Mrs Dell's Frozen Hash Browns

14 oz Firm Tofu

1 clove Garlic (minced)

1 cup Onion (diced)

1/2 Red Bell Pepper (diced)

1 can Chopped Green Chiles (4oz)

1 Tbs Dijon Mustard

1 Tbs Nutritional Yeast

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1/2 tsp Turmeric

1/4 tsp Ground Cumin

1/4 tsp Salt


1Roast 20-25 red chile pods in 250 degree oven until toasty

2Cut off tops and remove seeds and drop into 4qts of boiling water

3Let chiles steep for 10 minutes or so until softened

4Remove chiles with tongs and place into blender with 2 cups of steep water

5Add tomato sauce and spices and blend until smooth

6Prepare hash brown by placing an even layer in a small skillet on med heat

7Cover with lid and cook 20 minutes

8Flip potatoes and cook for an additional 10 minutes or until browned

9Drain and press tofu removing as much water as possible

10Saute garlic, leeks, bell pepper, and green chile until softened

11Add block of tofu and cut into cubes with spatula

12Add nutritional yeast, mustard, and spices and scramble until color is uniform,

13Warm tortillas until soft and build burritos with layers of tofu and potatoes

14Wrap and smother with Red Chile Sauce

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