Vegan Slow Cooker Breakfast Burritos

These Vegan Slow Cooker Breakfast Burritos are filling, tasty, and healthy enough to eat in the morning. They're easy to make and can be changed to suit your tastes. They're full of healthy things like potatoes, beans, and vegetables.

Ingredients:

• 1 cup diced potatoes
• 1 cup diced bell peppers
• 1 cup diced onions
• 1 cup black beans, drained and rinsed
• 1 cup salsa
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8 large flour tortillas
• 1 cup vegan cheese, shredded
• 1 avocado, sliced
• Fresh cilantro, for garnish

Instructions:

Diced potatoes, bell peppers, onions, black beans, salsa, cumin, chili powder, salt, and pepper should all be put in a slow cooker

Leave the lid on and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the potatoes are soft

Warm the oven up to 175F 350C

On each tortilla, put a large scoop of the cooked mixture

Top with vegan cheese and avocado slices

To make burritos, roll up the tortillas and tuck in the ends

Lay the burritos on a baking sheet seam side down

Bake the tortillas for 10 to 15 minutes, or until they are crispy and lightly browned

Add fresh cilantro on top and serve hot