Vegan Breakfast Burritos with Beans Recipe
Hearty vegan breakfast burritos filled with seasoned beans, veggies, and creamy avocado for a satisfying plant-based start.
Ingredients
- Large flour tortillas vegan — 4
- Canned black beans drained, rinsed — 1½ cups
- Olive oil — 1 tablespoon
- Onion finely chopped — ½ cup
- Bell pepper diced — ½ cup
- Garlic minced — 2 cloves
- Ground cumin — 1 teaspoon
- Smoked paprika — 1 teaspoon
- Salt and pepper — to taste
- Avocado — 1 sliced
- Salsa — ½ cup
- Fresh cilantro chopped — 2 tablespoons
- Lime wedges — for serving
Instructions
- Sauté Veggies: Heat oil in skillet over medium heat. Add onion, bell pepper, and garlic; cook 4 minutes until softened.
- Season Beans: Stir in beans, cumin, smoked paprika, salt, and pepper; cook 3–4 minutes until heated through and fragrant.
- Warm Tortillas: Wrap tortillas in foil or microwave for 20 seconds until pliable.
- Assemble Burritos: Lay a tortilla flat, spoon in bean mixture, add avocado slices, salsa, and cilantro.
- Fold & Roll: Fold sides inward, then roll tightly. Repeat with remaining tortillas.
- Optional Crisp: Return burritos to skillet; press gently and cook 1–2 minutes per side for a golden, crisp finish.
Notes
Nutritional Values (Per Serving)
- Calories: 310
- Total Fat: 12 g
- Saturated Fat: 1.5 g
- Carbohydrates: 42 g
- Fiber: 10 g
- Protein: 9 g
Vitamins and Minerals (Per Serving)
- Vitamin A: 15%
- Vitamin C: 20%
- Iron: 18%
- Calcium: 8%
- Potassium: 12%
Additional Notes/Tips
- Meal Prep: Make bean mixture ahead; reheat and assemble mornings.
- Spice Level: Add jalapeño or hot sauce if you crave heat.
- Wrap Variations: Swap flour tortillas for gluten-free or corn tortillas.
- Extra Creaminess: Drizzle vegan sour cream or cashew crema inside.
- Portable: Wrap in foil for an on-the-go power lunch.