Breakfast Burrito

• Cassavaberry tortillas (any flavor) made wrap size
• hashbrowns or roasted potatoes
• sautéed mushrooms and/or seasoned jackfruit
• green chile or salsa
• your favorite plant-based cheese
• Optional: avocado slices, fresh cilantro, or hot sauce

Instructions:

1. Prepare the fillings: If using hashbrowns, cook until crispy. If using roasted potatoes, season and bake at 400°F until soft and golden. Sauté mushrooms or jackfruit until tender.
2. Warm the tortilla: Run some water onto your fingers and flick water onto the tortilla and a lid. Cover and steam until warm.
3. Assemble the burrito: Layer the hashbrowns or potatoes, sautéed mushrooms or jackfruit, green chile or salsa, and plant-based cheese in the center of the tortilla.
4. Wrap it up: Fold in the sides, then roll tightly from the bottom up.
5. Enjoy! Serve warm with avocado, cilantro, or hot sauce.