Vegan Breakfast Burrito On A Plate

I’m a huge fan of overnight oats and eggs for breakfast but sometimes I just need to switch it up. As someone who loves Mexican food that means a solid breakfast burrito.

The breakfast burrito is great for a few reasons – they’re great for when you’re on the go, you can easily make a huge batch and then freeze as needed, they’re fairly quick to make, and they can be very filling, especially if you’re generous with the stuffing.

While you could easily stop by a fast food joint to get your fill of a breakfast burrito or microwave a frozen one, it can get costly, especially going with the frozen variety, which are typically small and skimp on any of the good stuff. Not to mention all the additives and preservatives that you’ll be getting!

So if you want to eat healthy, but want a scrumptious breakfast burrito, check out the following recipe.

Vegan Breakfast Burrito Recipe

This simple breakfast burritos can be frozen as needed and are great for those on the go!

Ingredients

  • 1 diced red bell pepper
  • 1 diced green bell pepper
  • 1 diced jalepeno
  • 1 chopped medium red onion
  • 1 can (around 15 ounces) black beans
  • 1/2 can (around 7 ounces) corn
  • 10 ounce bag of chopped spinach
  • 1 bag meatless crumbles (I like using Beyond Meat Feisty Crumble)
  • 1/4 cup chopped cilantro
  • 1 tablespoon lime juice
  • 1/2 cup quinoa (instant variety for stove top)
  • 1 jar (12 ounces) of salsa
  • 1 teaspoon cumin
  • 1 tablespoon chili pepper
  • 4 10″ Tortilla wrap

Instructions

  1. Cook quinoa per instructions if using a box of instant with stove. Otherwise if you’re using an Instant Pot or other type of pressure cooker, then you’ll want 1 cup of water for 1/2 cup quinoa. Locked the lid, cook for 10 minutes on high pressure (“manual” on the Instant Pot), then release the pressure manually.
  2. While the quinoa is cooking, dice jalepeno and bell peppers and add to a pan on medium heat. Cook until the peppers are tender (3 – 5 minutes).
  3. Add corn and onion and cook until corn softens up (about 2 minutes).
  4. Add spinach, crumbles, salsa, cumin, and chili pepper. Stir until everything is heated through, the spinach has wilted, and the salsa has thickened.
  5. By now your quinoa should be done. Add cilantro and lime juice and stir away.
  6. Add the quinoa as well as the cooked veggie/bean/meatless crumble mixture to your tortillas. Add some avocado and then close your burrito.
  7. You can freeze leftovers in tinfoil and then defrost as needed.

Nine Additional Breakfast Burrito Recipes

Plate With Vegan Burrito
Copyright: The Vegan 8

If you’re looking to keep it vegan but aren’t a fan of black beans then head over to The Vegan 8 where Brandi will show you how to make a vegan burrito that’s full of flavor and protein while remaining simple to make. As an additional bonus you’ll learn how to make a luscious, velvety looking Avocado Cumin Cream that serves as a perfect drizzle for inside and the top of your burrito.

Vegan Tofu Burrito
Copyright: Jo Cooks

Here’s another great vegan burrito recipe that doesn’t use any beans. Instead Joanna from Jo Cooks uses tofu, vegenaise, herbs, spices, onions, and tomatoes to create an eggless egg salad for her Vegan Tofu Breakfast Burrito. You can get the recipe here.

Brekfast Burrito
Copyright: Taste and Tell

There’s just something about enjoying breakfast in the outdoors by a campfire – this is especially true for a city boy like me who just recently moved to the ‘burbs. There’s something quite appetizing about a hot meal (with coffee of course) after a night of camping. Thankfully there’s no need to fret for those of you who don’t have a roaring open fire to cook your breakfast. Check out these Campfire Style Breakfast Burritos from Deborah at Taste and Tell – they’ll remind you of that campfire goodness but thankfully can be cooked on the stove top for you city dwellers.

Sonic Drive-In is known for having some delicious breakfast burritos. But aside from the fact that the closest one is about 25 miles away from me, we’ve already established how easy it is to make your own breakfast burrito! If you want all the deliciousness of a Sonic Burrito without having to go on a road trip then check out this Copycat Sonic Breakfast Burrito from the world famous Pioneer Woman. You just know this is going to be scrumptious.

Copycat Spinach Feta Wrap With Mushrooms
Copyright: POPSUGAR

Speaking of coffee and copycat recipes, a breakfast burrito list somehow wouldn’t be complete without an homage to Starbucks and their Spinach, Mushroom & Feta Breakfast Wrap. Thankfully Lizzie Fuhr who formerly was the Associate Fitness Editor at Popsugar has got us covered with a copycat version that’s sure to leave you satisfied without all the preservatives and sodium. Not to mention the savings!

Looking for a breakfast burrito recipe that’s full of protein, healthy fats, tastes good, and is sure to keep you energized for the day without leaving you to crash a few hours later? Check out this vegetarian friendly recipe from Monique at Ambitious Kitchen which has sweet potatoes, eggs, black beans, and avocados.

Want a burrito that’s less messy and even more portable? Look no further as Brandie at Home Cooking Memories has you covered with her Breakfast Roll-Up. You’re basically making a breakfast burrito but with less mess since the wrapping when you roll ends up being much tighter. Aside from the way these are wrapped, the other difference is the way the eggs are cooked – with this recipe you’ll want to cook your eggs flat instead of scrambled to help with getting your tortilla to roll up nicely. You can check out the recipe here.

Doing a complete 180 for those that don’t care about messes, here’s a recipe from Natasha’s Kitchen – these burritos are crispy on the outside, yet juicy on the inside. So juicy that Natasha warns you’ll want to grab some extra paper towel or otherwise wear your ugly pants. In either case, you’ll definitely want to take a stab at making these Crispy Breakfast Burritos which also include freezer friendly instructions to ensure that you’ll be making crunching sounds regardless of whether you choose to eat these right away or freeze and thaw for a later date.

When you think of a breakfast burrito, you most likely are thinking of savory fillings like beans, tofu, eggs, beef, seafood, etc. But who says that you can trade that in for something sweeter like blueberries, strawberries, chocolate and other sweet fillings? And I can’t think of any good reason why you can indulge and make your morning extra sweet by having dessert for breakfast. Check out these three Grilled Dessert Burritos (Cheesecake, Pudding, and S’more) from Ashley at Hello Nature that are sure to make your taste buds happy.

LEAVE A REPLY