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!