1 Star2 Stars3 Stars4 Stars5 Stars 8

Better Breakfast Burrito

By Megan Roosevelt, Healthy Grocery Girl


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


Preheat the oven to 400° Fahrenheit. Cut the baby potatoes in half and toss them in coconut oil and Italian seasoning, roast on a baking sheet in the preheated oven for 20-25 minutes. Once the potatoes have been cooking for 10 minutes, add four Hilary’s veggie sausage patties & cook with the potatoes for the remaining 10 -15 minutes. Flip the sausages halfway through cooking.

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!

Questions? Or want to let us know how this recipe worked for you? Leave a comment!