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You rang for a loaded breakfast burrito, o' plant-based one?

Once you start tacking dietaries onto recipes — paleo, gluten-free, vegan — the options (and flavors) tend to shrink. Avoid this entirely with a copy of Minimalist Baker’s Everyday Cooking, from bloggers Dana and John Shultz. Packed with healthy, delicious spin-offs of your favorite dishes, this is one collection that will point you in the right direction.

Our cookbook designer, Holly, recommended I add this recipe to the cookbook as it was sure to be a crowd-pleaser. The original inspiration was a bit difficult to tackle while keeping within my simple standards, so I made a few adjustments and came up with something amazing. I would be proud to serve this to meat lovers and plant-focused folks alike. It is hearty, filling, and versatile. Multiply the recipe to serve more, and serve it buffet style to let everyone build their own dream burrito.

Note: This recipe yields leftover potatoes, rice and black beans, all of which are calculated into the nutrition information below. Actual nutrition values will vary depending on how generously you fill your burrito.

Reprinted with permission from Minimalist Baker’s Everyday Cooking