Breakfast Burritos

Cook the Nopales & Eggs:

1. Add the diced nopales to a large skillet over medium heat with a splash of water. Cook for 5–7 minutes, until they turn a dark gray-green color.
2. As they cook, they’ll release a slimy texture. Continue cooking until most of the slime has evaporated, season with salt and pepper, then add 2 tablespoons of butter to the pan.
3. Pour in the beaten eggs and cook over medium-low heat, seasoning with salt and pepper. Stir gently until just cooked through.

* For the vegan version: Add the JUST Egg after the nopales are cooked, following the package directions.

Make the Crispy Potatoes:

1. Boil the diced potatoes until fork-tender, then drain well.
2. Heat the butter or oil in a large skillet over medium heat. Add the potatoes and let them cook undisturbed for a few minutes to develop a crispy crust.
3. Add the onion & herbs, gently toss everything together.
4. Let the potatoes cook undisturbed for another 4–6 minutes, then season generously with salt and pepper.

Make the Cashew Cream:

1. Soak the cashews in hot water for 15 minutes, then drain.
2. Blend the cashews with all ingredients (½ cup water, juice of 1 lemon, 2 tbsp nutritional yeast, good pinch of salt) until completely smooth.
3. Add a splash or two of additional water, if needed, until you reach your desired consistency. Taste and adjust the salt as needed.

Assemble the Burritos:

If you’re freezing the burritos, let all of the fillings cool completely before assembling.

Lightly warm the tortillas until pliable. Fill each tortilla with fillings. Tuck in sides then roll tightly, then wrap each burrito first in wax paper and then in foil before freezing.