Scott Jurek’s Beast Mode Burrito




30 min

Packed with powerhouse, nutrient-rich foods like miso-glazed sweet potatoes, silky avocado and protein-rich black beans, Scott’s Beast Mode Burrito will keep you fueled on those long runs – or in the car when you just want a really delicious breakfast burrito.

Serves 1

  • 1 12-inch flour tortilla
  • ½ cup JUST Egg or 1 JUST Egg Folded
  • ¼ cup chipotle-walnut chorizo (recipe below)
  • ¼ cup miso-glazed sweet potato cubes (recipe below)
  • ½ a small yellow onion, sliced
  • 1 cup fresh spinach
  • ¼ cup black beans
  • ½ an avocado, sliced
  • 3 tablespoons cilantro cashew crema (recipe below)

Miso-glazed sweet potatoes

  • 2 medium sweet potatoes, cubed
  • 1 teaspoon vegetable oil
  • 2 tablespoons light miso
  • 2 tablespoons tamari
  • 1 tablespoon maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon Sriracha or chili paste

Cilantro cashew crema

  • 1 cup cashews, soaked overnight
  • ¼ cup water
  • 3 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 clove garlic, chopped
  • 1 tablespoon light miso
  • 1 fresh jalapeño, seeded and chopped
  • ½ cup fresh cilantro

Chipotle-walnut chorizo

  • 1 cup walnuts, lightly toasted
  • ½ a small yellow onion, minced
  • 2 cloves garlic, minced
  • 2 tablespoons ground flax seed
  • 2 chipotle peppers in adobo sauce, seeded and diced
  • ½ tsp ground cumin
  • ½ teaspoon salt


  • blender icon

    High-speed blender

  • Food processor

01 / 06

Make the cilantro cashew crema


Soak the cashews in water for 12 to 24 hours. Drain the cashews and transfer to a high-speed blender or food processor. Add the water, lime juice, olive oil, garlic, miso and chopped jalapeño. Blend until very smooth, scraping down the sides of the bowl as needed. Add water to thin to desired consistency. Add the cilantro and pulse until it’s chopped up and mixed in

Note: You can also use this crema as a dip for vegetables and crackers, or try drizzling it on salads.

02 / 06

Make the miso-glazed sweet potatoes


Preheat oven to 425°F and line a baking sheet with parchment paper. Cube the sweet potato and toss with a teaspoon of oil. Spread the sweet potato cubes out on the baking sheet and roast for 15 to 20 minutes, until tender. While roasting, whisk together the miso, tamari, maple syrup, rice vinegar and Sriracha in a medium bowl until smooth. Add a tablespoon or more of boiling water if needed to dissolve the miso. Once the sweet potatoes are finished roasting transfer them to the bowl with the miso glaze and toss to coat evenly. Return the coated cubes to the baking sheet and roast for an additional five minutes.

03 / 06

Make the walnut chorizo


Toast the walnuts in a skillet or 325°F oven until fragrant and just a shade darker. Transfer to a food processor and pulse a few times to break them into pea-sized pieces. Then, preheat a small skillet over medium-high heat and sauté the minced onion and garlic in a bit of olive oil for three to four minutes, until softened and lightly browned. Transfer the onion and garlic to the food processor with the walnuts along with the flax, seeded chipotles and salt. Process just until combined but still slightly crumbly in texture.

04 / 06

Sauté the onion and spinach


In the same small skillet, sauté the sliced onion until softened and lightly browned. Toward the end of the cooking time, throw in a big handful of spinach and cook until wilted. Remove from the skillet.

05 / 06

Cook the JUST Egg


If using JUST Egg, scramble in a nonstick skillet over medium heat with a bit of oil until all the liquid is cooked through. Set aside.

If using JUST Egg Folded, heat in a toaster, skillet, microwave or air fryer, according to the directions on the box. Slice into three to four strips.

06 / 06

Assemble the burrito


Warm your tortilla briefly on the hot skillet to soften, then lay it on a plate to fill. Arrange the JUST Egg, miso-glazed sweet potatoes, walnut chorizo, sautéed onion and spinach, black beans and sliced avocado in the center of the tortilla. Drizzle everything with cilantro cashew crema, then roll the burrito. If desired, sear the burrito on both sides in a hot skillet. Serve with extra cashew crema.

Note: This recipe may seem like a lot of prep, but you can use all the delicious elements of this burrito in meals throughout the week – make tacos, taco salads and power bowls with different combinations.

Fuel up with JUST Egg

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