VEGAN BREAKFAST BURRITO
The Vegan Breakfast Burrito is a wholesome and hearty way to fuel your day. Loaded with nutrient-dense ingredients like black beans, quinoa, creamy avocado and zingy salsa, all wrapped in a soft tortilla, it delivers the perfect balance of plant-based protein, healthy fats and complex carbohydrates. This recipe is ideal for busy mornings or post-workout recovery and is packed with flavour and satisfying textures. Whether eaten fresh or made ahead and reheated, it supports digestion, boosts energy levels and keeps you full for hours. With minimal prep time and only five ingredients, this burrito is not just convenient but also adaptable to your taste. Whether you’re looking for a healthy breakfast or a light lunch, this vegan option is quick, versatile and irresistibly delicious, making it a fantastic addition to any morning routine.
RECIPE CATEGORY
Breakfast
SERVING SIZE
1
CUISINE
Mexican
PREPARATION/TECHNIQUES
No-Cook, Prepared in Advance, One-Pot Wonders
OCCASION/HOLIDAY
Back to School, Brunch, Casual Dinner, Cinco de Mayo, Family Reunion, Picnic, Spring
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Dairy-Free, Nut-Free, High Fibre, Healthy, Low Fat, Quick & Easy, Whole30
DISH TYPE
Burrito, Tacos & Wraps, Sandwich, Energy Bars, Oatmeal / Porridge, Protein Shakes
INGREDIENTS
There are the following ingredients for Vegan Breakfast Burrito:
- 1 small tortilla
- ¼ cup black beans
- 2 tbsp cooked quinoa
- ¼ avocado
- 1 tbsp salsa
FULL NUTRITIONAL INFORMATION
- Calories: 331.1 kcal
- Fat: 9.2 g
- Saturated Fat: 1.4 g
- Carbohydrate: 51.4 g
- Sugar: 2.5 g
- Sodium: 146.3 mg
- Fiber: 13.4 g
- Protein: 14.1 g
- Calcium: 94.5 mg
- Iron: 3.4 mg
- Potassium: 1095.4 mg
PREPARATION
These steps are followed for the preparation of Vegan Breakfast Burrito:
- Warm the Tortilla: Heat the tortilla in a dry pan or microwave for a few seconds, until it is soft and pliable.
- Mash The Avocado: In a small bowl, mash the avocado with a fork until smooth.
- Assemble The Base: Spread the mashed avocado evenly down the centre of the tortilla.
- Layer The Fillings: Add black beans, followed by the cooked quinoa.
- Top With Salsa: Spoon the salsa over the layered ingredients for a kick of flavour.
- Wrap It Up: Fold in the sides of the tortilla and roll tightly into a burrito shape.
- Serve Or Store: Serve immediately or wrap in foil for a grab-and-go meal.
PREP TIME
7 minutes
COOKING TIME
0 minutes
TIPS
Here are some helpful tips for Vegan Breakfast Burrito:
- Pre-Cook Quinoa: Batch-cook quinoa in advance and refrigerate to speed up burrito preparation.
- Drain Beans Well: Ensure that black beans are well-drained to prevent sogginess.
- Use Ripe Avocado: Ensure your avocado is soft and ripe for a creamy texture.
- Customise Your Tortilla: Wholegrain or gluten-free tortillas work well as healthy alternatives.
- Wrap Securely: Tuck in the sides firmly when rolling to keep fillings inside.
VARIATIONS
- Add Scrambled Tofu: Boost protein content with a few spoonfuls of seasoned scrambled tofu.
- Include Fresh Veg: Toss in shredded lettuce, diced tomatoes or grated carrots for extra crunch.
- Spice It Up: Mix in jalapeños or a dash of hot sauce for a spicy kick.
- Swap the Base: Try using a collard green or a large lettuce leaf as an alternative wrap.
- Include Vegan Cheese: A sprinkle of dairy-free cheese adds indulgence and richness.
PREPPING AND STORAGE
- Refrigerate For Later: Wrap the burrito in foil and refrigerate for up to 2 days.
- Freeze For Convenience: Store in freezer-safe bags and freeze for up to 1 month.
- Reheat Before Serving: For optimal taste and texture, microwave or warm in a pan before eating.
- Pack For Travel: Ideal for lunchboxes or road trips, keep chilled with an ice pack.
- Avoid Overfilling: Use moderate portions to ensure the burrito stays intact when rolled.