Vegan Breakfast Burritos
A delightful and versatile vegan breakfast option packed with flavor, perfect for meal prep, brunch, or quick lunches.
Ingredients
Filling Ingredients
- 1 cup black beans, drained and rinsed
- 1 cup cooked rice (white or brown)
- ½ cup bell pepper, diced
- ½ cup onion, diced
- 1 each avocado, sliced
- 4 whole whole wheat tortillas Or gluten-free alternatives
- 1 tsp cumin
- 1 tsp chili powder
- to taste Salt
- to serve Pico de gallo For topping
Instructions
Preparation
- Gather and prepare your ingredients by draining the black beans, rinsing them, and setting them aside. Dice the onion and bell pepper into small pieces. Slice the avocado for later assembly.
Cooking the Filling
- Heat a skillet over medium heat with a small splash of oil if desired. Add the diced onion and bell pepper, and sauté for about 5 minutes until tender.
- Stir in the black beans and cooked rice along with cumin, chili powder, and salt. Mix thoroughly and cook for another 5 minutes.
Preparing Tortillas
- In a separate pan, warm the whole wheat tortillas over low heat for about 30 seconds on each side until pliable.
Assembling Burritos
- Take one warm tortilla and spoon a generous amount of the bean and rice mixture into the center. Top with a few slices of avocado and a spoonful of pico de gallo.
- Fold the sides inward over the filling, then roll it up from the bottom to the top.
Serving
- Serve warm, topped with additional pico de gallo or your favorite salsa.
Notes
These burritos are perfect for meal prep and can be stored in an airtight container for 3-4 days in the fridge, or frozen for up to 3 months.