|4 sprouted flour tortillas|
|2 cups baby potatoes|
|1 T of coconut oil|
|1 T Italian seasoning|
|1 box of Hilary's Spicy Veggie Breakfast Sausage|
|1/2 cup black beans|
|2 large leaves of dino kale|
|1 ripe avocado|
|4 T sriracha|
Next remove kale leaves from the stem & roughly chop. Add the kale leaves and black beans to a steamer basket over boiling water for 8-10 minutes.
Then; seed, peel & mash the avocado. Spread ¼ of the mashed avocado over each tortilla, top with steamed kale & beans, roasted potatoes, sriracha and chopped Hilary’s Spicy Veggie Breakfast Sausage. Roll burrito & enjoy!
*Burrito can be prepped ahead of time and stored in freezer until ready to heat and eat! If prepping ahead of time, save avocado and add fresh!