These amazing vegetarian burritos are stuffed with scrambled eggs and beans, easy homemade hash browns and fresh herbs. Enjoy them now and freeze the extra burritos for quick meals later. Recipe yields 6 breakfast burritos.
To make the Hash browns
These delicious hash browns are lighter and healthier than greasy diner hash browns, since they’re made with olive oil. Recipe yields 4 servings; you can double or triple this recipe but cook in batches as written below.
INSTRUCTIONS for the Burritos
MAKE IT GLUTEN FREE: Use a certified gluten-free tortilla.
MAKE IT DAIRY FREE: Omit the cheese and replace the butter with olive oil (you could probably get by with less than 1 tablespoon). Definitely serve your burritos with avocado!
MAKE IT QUICK: You could skip the hash browns and add ½ cup more pinto beans.