Description
This Vegan Breakfast Burritos recipe offers a delicious and nutritious start to your day with a hearty filling of black beans, rice, bell peppers, and spices wrapped in whole wheat tortillas. Enhanced with creamy avocado slices and fresh pico de gallo, these burritos are a flavorful, plant-based meal that’s perfect for a quick and satisfying breakfast or brunch.
Ingredients
Scale
For the Burrito Filling
- 1 cup black beans, drained and rinsed
- 1 cup cooked rice
- 1/2 cup bell pepper, diced
- 1/2 cup onion, diced
- 1 tsp cumin
- 1 tsp chili powder
- Salt to taste
For Assembly
- 1 avocado, sliced
- 4 whole wheat tortillas
- Pico de gallo for topping
Instructions
- Heat the skillet: Place a skillet over medium heat to warm up in preparation for sautéing the vegetables.
- Sauté the vegetables: Add the diced onion and bell pepper to the skillet, cooking and stirring occasionally until they are softened and fragrant, about 5 minutes.
- Cook the filling: Stir in the drained black beans, cooked rice, cumin, chili powder, and salt into the skillet. Continue to cook the mixture for another 5 minutes, stirring to combine all ingredients and allow flavors to meld.
- Warm the tortillas: In a separate pan over medium heat, warm the whole wheat tortillas for about 30 seconds on each side until they are pliable and ready to roll.
- Assemble the burritos: Spoon an even amount of the filling mixture onto the center of each warmed tortilla.
- Add toppings: Place sliced avocado and a generous spoonful of pico de gallo on top of the filling in each burrito.
- Wrap the burritos: Fold in the sides of the tortilla and roll it up tightly to enclose the filling securely.
- Serve warm: Serve the burritos immediately while warm, optionally with extra pico de gallo or hot sauce on the side.
Notes
- Feel free to substitute brown rice for white rice for added fiber.
- Add a squeeze of lime juice over the filling for extra zest.
- For extra protein, include tofu scramble or vegan cheese within the burritos.
- To make ahead, prepare the filling in advance and assemble burritos just before serving.
- Store leftovers wrapped tightly in foil or airtight containers and refrigerate for up to 2 days.
