Preheat the oven to 400 degrees F (200 degrees C).
and separate the white and green parts. Dice
Red Bell Pepper (1)
into roughly 1-inch pieces.
In a large mixing bowl, toss
Mushrooms (1.3 lb)
Olive Oil (3 Tbsp)
Salt (1/4 tsp)
Ground Black Pepper (1/4 tsp)
In two separate parchment-lined baking sheets, place
Frozen Diced Hash Browns (4)
on one sheet, and lay mushrooms in an even layer on another sheet. Bake in the oven for 15-20 minutes, giving mushrooms a stir halfway.
While the hash browns and mushrooms are baking, make scrambled eggs. In a non-stick skillet over medium heat, add
Olive Oil (1 Tbsp)
. When the oil is hot, pour in the
, and season with salt and pepper. Stir every now and then until the eggs are cooked to your liking. Set aside.
In the same skillet, add the white part of the green onion, adding more oil if needed. Fry for 1 minute, then add in diced red bell peppers,
Paprika (1 tsp)
Garlic Powder (1 tsp)
, salt, and pepper. Cook for 5 minutes, or until the peppers are tender.
Fresh Spinach (7 1/2 cups)
and cook for another 2 minutes, or until wilted. Set aside.
To assemble, slice the hash brown in half lengthwise, lay it on top of a
TortillaLand® Flour Tortillas (4)
. Top with baked mushrooms, scrambled eggs, vegetable mix,
Vegetarian Baked Beans (1 cup)
, and green onion.
Wrap by folding the bottom up, roll halfway, then tuck in on both sides. Continue rolling until the burrito is sealed.
Wrap with aluminum foil. Serve immediately or put in a zip-lock bag and store in a freezer for up to three weeks.