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Hearty Vegan Breakfast Burrito

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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!

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.

Find it online: https://chocolatecoveredamy.com/hearty-vegan-breakfast-burrito/