Hangover Breakfast Burritos

1. Cook bacon until crispy. Set aside.
2. In a pan, scramble eggs with chopped green pepper, white onion, and corn. Season with salt and pepper to taste.
3. Cook hashbrowns according to package directions, adding rosemary, vegan butter, and seasoning with salt and pepper during cooking.
4. While other components cook, prepare the spicy sour cream: In a small bowl, combine vegan sour cream, Tapatío, garlic salt, and a little water, stirring until smooth.
5. Warm burrito tortillas.
6. To assemble each burrito, layer scrambled eggs, hashbrowns, spicy sour cream, crispy bacon, and cashew queso on a tortilla.
7. Top with your favorite salsa or hot sauce before wrapping.