BEASTLY CAULIFLOWER BREAKFAST BURRITO

SERVES 4 BURRITOS

FOR THE BREAKFAST POTATOES

1 1/2tbsp. (25 ml) sunflower oil

1 lb. (453 g) russet potatoes, chopped

1 cup (145 g) diced green bell pepper

1 cup (140 g) diced white onion

1/4 cup (60 ml) water

1/2 tsp. salt, or to taste

1/8 tsp. pepper, or to taste

FOR THE CAULIFLOWER SCRAMBLE

1 tsp. sunflower oil

1 1/2 lb. (685 g) cauliflower florets, chopped

1/4 cup (20 g) nutritional yeast

1 tsp. Indian black salt (kala namak; see note)

1 tsp. onion powder

1/4 tsp. black pepper

1/4 tsp. ground turmeric

FOR THE MAPLE PINTO SAUSAGE

1 tsp. sunflower oil

1 can (15 oz., or 425 g) pinto beans, drained and rinsed

1 1/2 tsp. maple syrup

1/2 tsp. fennel seed

1/2 tsp. dried sage

1/2 tsp. smoked paprika

1/4 to 1/2 tsp. salt

1/8 tsp. black pepper

FOR THE ASSEMBLY

4 large flour or gluten-free tortillas

1/2 cup (120 g) salsa

NUTRITIONAL VALUES

Calories: 549kcal
Fat: 10g (1.2g S.Fat)
Carbs: 95.1g
Protein: 24.7g
Sugar: 11.9g
Sodium: 467mg

METHOD

TO MAKE THE BREAKFAST POTATOS
In a large skillet over medium-high heat, warm the sunflower oil. Once hot, add the potatoes and cook, stirring occasionally, for about 10 minutes, or until golden brown. Sauté the bell peppers and white onions for 5 minutes more.

Reduce the heat to medium-low, add the water, and cover the skillet with a lid for 5 minutes, or until the potatoes are fork tender. Keep warm, uncovered, on low heat, seasoning to taste with salt and pepper.


TO MAKE THE CAULIFLOWER SCRAMBLE
In a large sauté pan over medium heat, warm the sunflower oil. Sauté the cauliflower in the pan for 5 to 7 minutes, or until softened and reduced in size. Combine the nutritional yeast, Indian black salt, onion powder, black pepper, and turmeric in a mixing bowl and toss until the cauliflower is evenly coated. Warm on a low heat.

TO MAKE THE MAPLE PINTO SAUSAGE
In a small sauté pan over medium heat, warm the sunflower oil. Cook until the pinto beans are heated through, stirring occasionally. Cook for 3 minutes more after adding the maple syrup, fennel seed, sage, smoked paprika, salt, and black pepper.

TO ASSEMBLE
To soften and make the tortillas more pliable, microwave them for 30 seconds. Divide the breakfast potatoes, cauliflower scramble, and maple pinto sausage among the four tortillas, and top with salsa. Fold two of the tortilla's sides toward the center, then roll the end closest to you over the filling. Continue rolling the burrito until it is completely closed. Serve immediately or wrap in foil and freeze for later!