Why You’ll Love This Recipe
- Nutrient-Dense: Combines protein-rich black beans, fiber-packed potatoes, and a variety of vegetables for a wholesome meal.
- Flavorful: Seasoned with cumin, chili powder, and fresh lime juice, delivering a zesty and satisfying taste.
- Versatile: Customize with your choice of sauces like guacamole, cashew cream, or salsa to enhance the flavor.
- Meal Prep Friendly: These burritos can be made in advance and stored in the freezer for a quick, healthy breakfast option.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 4 sprouted grain tortillas, thawed (recommendation: Food for Life brand)
- 1 cup diced onion
- 2 cups diced Yukon gold or red potatoes
- 1 cup chopped red bell pepper (or any color)
- 3 cloves garlic, minced
- 1 can black beans, drained and rinsed
- 2 tablespoons coconut aminos (or reduced-sodium soy sauce)
- 2 teaspoons ground cumin
- ½ teaspoon chili powder
- 1 tablespoon fresh lime juice
- 2 cups fresh spinach or arugula
- ¼ cup fresh cilantro, chopped
Optional Sauces:
- Guacamole
- Cashew Cream
- Avocado Cilantro Lime Sauce
- Salsa
- Sersie’s Favorite Cheese Sauce
Directions
- Prepare the Potatoes: Preheat your oven to 400°F (200°C). Spread the diced potatoes on a parchment-lined baking sheet and bake for 25 minutes, or until tender.
- Sauté the Vegetables: In a large skillet over medium heat, sauté the diced onion for 3-4 minutes until translucent. Add the chopped bell pepper and minced garlic, cooking for an additional 3 minutes.
- Season the Mixture: Stir in the ground cumin and chili powder, cooking for another 1-2 minutes to release the spices’ aromas.
- Add Beans and Flavorings: Add the black beans and coconut aminos to the skillet, stirring well. Cook for 3 minutes, then mix in the fresh spinach and chopped cilantro. Cover the skillet and remove from heat to allow the spinach to wilt.
- Combine with Potatoes: Add the baked potatoes to the skillet mixture, stirring in the fresh lime juice. If desired, add a pinch of cayenne pepper for extra heat.
- Warm the Tortillas: Place the tortillas on a plate, cover with a damp paper towel, and microwave for 30-45 seconds to soften.
- Assemble the Burritos: Place about 1 cup of the filling onto the center of each tortilla. Add your choice of sauce or toppings. Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to enclose the contents.
- Serve or Store: Serve immediately, or wrap each burrito in parchment paper and store in the refrigerator for up to two days or freeze for up to four months.
Servings and Timing
- Servings: Makes 4 burritos.
- Preparation Time: Approximately 15 minutes.
- Cooking Time: Around 25 minutes.
- Total Time: Approximately 40 minutes.
Variations
- Spicy Kick: Add a diced jalapeño to the sautéed vegetables for added heat.
- Cheesy Option: Incorporate a vegan cheese alternative into the filling for a creamy texture.
- Additional Veggies: Include sautéed mushrooms, zucchini, or tomatoes to enhance the flavor and nutrition.
- Gluten-Free: Use gluten-free tortillas to accommodate dietary preferences.
Storage/Reheating
- Storage: Wrap each burrito in parchment paper and store in an airtight container in the refrigerator for up to two days. For longer storage, freeze for up to four months.
- Reheating: To reheat, microwave the burrito for 1-2 minutes or until heated through. Alternatively, wrap in foil and bake at 350°F (175°C) for 15-20 minutes.
FAQs
1. Can I use a different type of bean?
Yes, you can substitute black beans with pinto beans, kidney beans, or any preferred variety.
2. Are these burritos suitable for meal prep?
Absolutely! These burritos are freezer-friendly and make for a convenient, on-the-go breakfast option.
3. Can I add vegan cheese to the filling?
Yes, adding vegan cheese can provide a creamy texture and enhance the flavor.
4. How can I make these burritos spicier?
Incorporate diced jalapeños into the sautéed vegetables or add a pinch of cayenne pepper to the filling.
5. Can I use regular tortillas instead of sprouted grain tortillas?
Yes, you can use any type of tortilla you prefer, such as whole wheat or gluten-free options.
6. How do I prevent the tortillas from tearing when folding them?
Warming the tortillas slightly and using a damp paper towel will make them more pliable, helping to prevent tears.
7. Can I freeze these burritos?
Yes, these burritos freeze well! Just wrap them tightly and store in the freezer for up to four months.
8. How do I reheat the frozen burritos?
To reheat, microwave the burrito for 1-2 minutes or bake in the oven at 350°F (175°C) for 15-20 minutes until heated through.
9. Can I add other vegetables?
Yes, feel free to add mushrooms, zucchini, or even corn to the filling for additional flavors and textures.
10. Is this recipe spicy?
The recipe is mildly spiced, but you can adjust the level of heat by adding more chili powder or fresh chilies to suit your taste.
Conclusion
The Hearty Vegan Breakfast Burrito is a delicious and satisfying meal that is packed with nutrients and full of flavor. It’s perfect for meal prepping, and with so many variations, you can make it your own! Whether you’re fueling up for the day or need a quick and healthy breakfast option, these burritos are sure to keep you energized and satisfied. Enjoy them fresh or freeze for later – either way, they’re a guaranteed hit!
Hearty Vegan Breakfast Burrito
Kickstart your day with a Hearty Vegan Breakfast Burrito, packed with protein-rich black beans, fiber-loaded potatoes, and fresh veggies. This oil-free, soy-free, and nut-free recipe is flavorful, nutrient-dense, and perfect for meal prep. Whether you need a quick breakfast or a satisfying on-the-go meal, this hearty burrito is sure to fuel your day!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 burritos
- Category: Breakfast, Vegan
- Method: Sautéing, Baking
- Cuisine: Mexican
- Diet: Vegan
Ingredients
For the Burritos:
- 4 sprouted grain tortillas (thawed; recommend Food for Life brand)
- 1 cup diced onion
- 2 cups diced Yukon gold or red potatoes
- 1 cup chopped red bell pepper (or any color)
- 3 cloves garlic, minced
- 1 can black beans, drained and rinsed
- 2 tablespoons coconut aminos (or reduced-sodium soy sauce)
- 2 teaspoons ground cumin
- ½ teaspoon chili powder
- 1 tablespoon fresh lime juice
- 2 cups fresh spinach or arugula
- ¼ cup fresh cilantro, chopped
Optional Sauces:
- Guacamole
- Cashew Cream
- Avocado Cilantro Lime Sauce
- Salsa
- Sersie’s Favorite Cheese Sauce
Instructions
1. Prepare the Potatoes:
- Preheat oven to 400°F (200°C).
- Spread the diced potatoes on a parchment-lined baking sheet and bake for 25 minutes, or until tender.
2. Sauté the Vegetables:
- In a large skillet over medium heat, sauté the diced onion for 3-4 minutes until translucent.
- Add the chopped bell pepper and minced garlic, cooking for another 3 minutes.
3. Season the Mixture:
- Stir in ground cumin and chili powder, cooking for another 1-2 minutes to release the spices’ aromas.
4. Add Beans and Flavorings:
- Stir in the black beans and coconut aminos. Cook for 3 minutes.
- Mix in spinach and cilantro, cover the skillet, and remove from heat to allow spinach to wilt.
5. Combine with Potatoes:
- Add the baked potatoes to the skillet mixture, stir in lime juice. Optionally, add a pinch of cayenne pepper for extra heat.
6. Warm the Tortillas:
- Place the tortillas on a plate, cover with a damp paper towel, and microwave for 30-45 seconds to soften.
7. Assemble the Burritos:
- Place about 1 cup of the filling in the center of each tortilla. Add your choice of sauce or toppings.
- Fold the sides of the tortilla over the filling, then roll tightly from the bottom to enclose the contents.
8. Serve or Store:
- Serve immediately, or wrap each burrito in parchment paper. Store in the fridge for up to 2 days or freeze for up to 4 months.
Notes
- Bean Options: Substitute black beans with pinto, kidney, or your preferred variety.
- Sauces: Customize with guacamole, cashew cream, or salsa for added flavor.
- Gluten-Free: Use gluten-free tortillas to accommodate dietary preferences.
- Storage: Wrap in parchment paper and store in the fridge for 2 days or freeze for 4 months.
- Reheating: Microwave for 1-2 minutes or bake at 350°F (175°C) for 15-20 minutes.
