Starting your day with a vegan breakfast is not just a healthy choice; it’s like giving your body a warm hug! These vegan breakfast burritos are packed with flavor and nutrients, making them the perfect way to fuel your morning. I remember the first time I tried a breakfast burrito; I was in college, and it was love at first bite! The way the warm tortillas wrapped around the savory filling was simply magical. Trust me, these burritos are not only satisfying but also customizable, so you can make them your own. Whether you’re in a rush or have time to spare, these beauties come together quickly and easily, ensuring you kick off your day with a smile and a full belly!
Ingredients for Vegan Breakfast Burritos Recipe
- 1 cup black beans, drained and rinsed – these add a hearty protein punch!
- 1 cup cooked rice – any type works, but brown rice gives a nutty flavor.
- 1/2 cup bell pepper, diced – choose your favorite color for a pop of sweetness!
- 1/2 cup onion, diced – yellow or red, sautéed to perfection for sweetness.
- 1 avocado, sliced – creamy goodness that takes these burritos to the next level.
- 4 whole wheat tortillas – they hold everything together and add a healthy twist.
- 1 tsp cumin – for that warm, earthy flavor.
- 1 tsp chili powder – a little kick to brighten up your morning!
- Salt to taste – always taste as you go!
- Pico de gallo for topping – fresh and zesty, it brings everything together!
How to Prepare Vegan Breakfast Burritos Recipe
- First things first, heat a skillet over medium heat. You want it nice and warm before adding anything!
- Once the skillet’s heated, toss in the diced onion and bell pepper. Sauté them for about 5 minutes, or until they’re softened and smell divine. This step sets the flavor base for your burritos!
- Now, stir in the black beans, cooked rice, cumin, chili powder, and a sprinkle of salt. Mix everything together and let it cook for another 5 minutes. You’ll want to keep stirring occasionally to ensure it doesn’t stick; the aroma will be irresistible!
- While that’s cooking, warm the whole wheat tortillas in a separate pan for a minute or two on each side. This makes them pliable and easier to wrap.
- Once everything’s ready, take a tortilla and spoon a generous amount of the filling right in the center. Don’t skimp; you want these burritos to be hearty!
- Add a few slices of creamy avocado and a spoonful of pico de gallo on top of the filling for that fresh kick.
- Now comes the fun part! Wrap the burrito tightly, folding in the sides as you roll from the bottom up. Make sure it’s snug so nothing spills out.
- Serve them warm and enjoy the flavors bursting in your mouth!
Why You’ll Love This Recipe
- Healthy and filling – packed with protein and fiber to keep you satisfied!
- Quick and easy – ready in just 25 minutes, perfect for busy mornings.
- Flavorful – the combination of spices and fresh ingredients creates a delicious taste explosion.
- Customizable – swap in your favorite veggies or spices to make it your own!
- Kid-friendly – even the picky eaters will love these tasty burritos!
- Great for meal prep – make a batch ahead of time and enjoy throughout the week.
Tips for Success
To make your vegan breakfast burritos truly shine, here are some of my top tips! First, don’t rush the sautéing process; letting the onions and peppers caramelize a bit will deepen the flavor. Also, be careful not to overfill the tortillas—too much filling can lead to messy burritos that won’t hold together. If you find your burritos a bit dry, a splash of lime juice can brighten everything up! And remember, you can always customize the spices to suit your taste, but start with the basics; you can always add more later! Enjoy the journey of making them your own!
Variations on the Vegan Breakfast Burritos Recipe
One of the best things about these vegan breakfast burritos is how easily you can mix things up! If you’re feeling adventurous, why not add some sautéed mushrooms or spinach for extra nutrients and flavor? For a spicy twist, throw in some jalapeños or a dash of hot sauce. You can also experiment with different beans—black beans are great, but pinto or kidney beans work just as well! And don’t forget about spices; a pinch of smoked paprika or some taco seasoning can elevate the taste to new heights. If you’re craving a bit of sweetness, try adding some roasted sweet potatoes to the filling. The possibilities are endless, so have fun and make these burritos your own!
Storage & Reheating Instructions
Storing your vegan breakfast burritos is super easy! Just wrap each burrito tightly in plastic wrap or foil and pop them in an airtight container. They’ll keep well in the fridge for up to 4 days, so you can enjoy them all week long. If you want to save some for later, they freeze beautifully! Just make sure to label them and they’ll last up to 2 months in the freezer.
When you’re ready to eat, simply reheat in the microwave for about 1–2 minutes, or until heated through. If you prefer, you can also warm them in a skillet on medium heat for a crispy exterior. Enjoy!
Nutritional Information
Keep in mind that nutritional values can vary based on the specific ingredients and brands you use, so these numbers are just a guideline! For one vegan breakfast burrito, you can expect roughly 350 calories, 10g of fat, 12g of protein, and 55g of carbohydrates. It’s a healthy way to start your day!
FAQ About Vegan Breakfast Burritos Recipe
Can I make these burritos ahead of time?
Absolutely! These vegan breakfast burritos are perfect for meal prep. Just wrap them tightly and store them in the fridge for up to 4 days, or freeze them for up to 2 months. You’ll have a delicious breakfast ready to go whenever you need it!
What can I substitute for black beans?
If black beans aren’t your thing, no worries! You can easily swap them for pinto beans, chickpeas, or even lentils. Each option brings its own unique flavor and texture, so feel free to experiment!
What if I don’t have whole wheat tortillas?
Don’t fret! Any tortilla will do—corn, flour, or even gluten-free options work great. Just be sure to warm them up to make rolling easier!
Can I add more veggies?
Definitely! This recipe is super versatile. Feel free to throw in some zucchini, kale, or even tomatoes to amp up the nutrition and flavor!
How do I reheat leftover burritos?
Reheat them in the microwave for 1–2 minutes, or on a skillet over medium heat for that perfect crispy edge. Enjoy them warm for the best experience!
Call to Action
I’d love to hear your thoughts on these vegan breakfast burritos! After you try the recipe, please leave a comment below and let me know how they turned out for you. If you have any special twists or tips, share those too! And don’t forget to rate the recipe—it really helps others find it!
For more delicious vegan recipes, check out this breakfast category or explore vegan lettuce wraps for another tasty option!
Print
Vegan Breakfast Burritos Recipe: 5 Flavorful Variations
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A filling and healthy vegan breakfast burrito recipe.
Ingredients
- 1 cup black beans, drained and rinsed
- 1 cup cooked rice
- 1/2 cup bell pepper, diced
- 1/2 cup onion, diced
- 1 avocado, sliced
- 4 whole wheat tortillas
- 1 tsp cumin
- 1 tsp chili powder
- Salt to taste
- Pico de gallo for topping
Instructions
- Heat a skillet over medium heat.
- Add onion and bell pepper. Sauté until softened.
- Stir in black beans, rice, cumin, chili powder, and salt. Cook for 5 minutes.
- Warm tortillas in a separate pan.
- Spoon the mixture onto each tortilla.
- Add avocado slices and pico de gallo.
- Wrap the burritos tightly.
- Serve warm.
Notes
- Customize with your favorite veggies.
- Can be made ahead and refrigerated.
- Reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan breakfast burritos recipe