VEGAN BREAKFAST BURRITO WITH BEANS AND AVOCADO
The Vegan Breakfast Burrito With Beans And Avocado is a quick, nutritious and flavour-packed way to start your morning with energy and satisfaction. Made with a wholegrain tortilla and filled with creamy avocado, protein-rich black beans, juicy tomato and zesty salsa, this burrito is hearty and refreshing. It’s an ideal option for busy weekdays, weekend brunches or meal-preparation routines, offering balanced macronutrients with plant-based goodness in every bite. Whether you’re heading to work, packing a picnic or fuelling up post-workout, this burrito fits the bill. Customise it with your favourite vegetables or spices and you’ll have a delicious handheld meal ready in minutes. High in fibre, naturally gluten-free and full of satisfying texture, this Vegan Breakfast Burrito With Beans And Avocado is a simple solution for a fulfilling and energising start to the day.
RECIPE CATEGORY
Breakfast
SERVING SIZE
1
CUISINE
Mexican
PREPARATION/TECHNIQUES
No-Cook, Prepared in Advance, One-Pot Wonders
OCCASION/HOLIDAY
Cinco De Mayo, Summer, Picnic, Super Bowl, Mother’s Day
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Healthy, Quick & Easy, High Fibre, Wheat / Gluten-Free, Kid Friendly, Low/No Sugar, Organic
DISH TYPE
Burrito
INGREDIENTS
Here is a list of ingredients for the preparation of Vegan Breakfast Burrito With Beans And Avocado:
- 35 grams | 1.23 ounces | 1 small wholegrain tortilla
- 40 grams | 1.41 ounces | ¼ cup black beans
- 30 grams | 1.06 ounces | ¼ avocado, diced
- 40 grams | 1.41 ounces | ¼ cup chopped tomato
- 30 grams | 1.06 ounces | 2 tablespoons salsa
FULL NUTRITIONAL INFORMATION
- Calories: 182 kilocalories
- Protein: 5.2 grams
- Fat: 7.5 grams
- Saturated Fat: 1.1 grams
- Carbohydrate: 23.0 grams
- Sugars: 2.3 grams
- Fibre: 6.1 grams
- Sodium: 210 milligrams
PREPARATION
These steps are followed for the preparation of Vegan Breakfast Burrito With Beans And Avocado:
- Warm The Tortilla: Gently heat the tortilla in a dry pan or microwave for 10 to 15 seconds to make it pliable.
- Layer The Ingredients: In the centre of the tortilla, add black beans, diced avocado, chopped tomato and salsa.
- Season If Desired: Sprinkle with a bit of salt, pepper or lime juice to enhance flavour.
- Fold The Burrito: Tuck in the sides, then roll tightly from the bottom upwards to enclose the filling.
- Serve Or Pack: Enjoy immediately or wrap in foil or parchment to take on the go.
PREPARATION TIME
4 minutes
COOKING TIME
0 minutes
TIPS
Here are some helpful tips for the preparation of Vegan Breakfast Burrito With Beans And Avocado:
- Mash Beans For Spreadability: Lightly mash the black beans for a more cohesive texture that holds together well.
- Warm Tortilla First: This prevents cracking when folding and makes the burrito easier to handle.
- Drain Salsa If Watery: Use a thicker salsa or drain excess liquid to avoid sogginess.
- Add Greens: Toss in a few spinach leaves or rocket for extra volume and nutrients.
VARIATIONS
- Add Scramble: Include tofu scramble or scrambled chickpeas for more protein and heartiness.
- Nut-Free Creaminess: Swap avocado with hummus for a creamy alternative.
- Spicy Kick: Add jalapeño slices or hot sauce for heat lovers.
- Grilled Version: Lightly toast the rolled burrito in a pan for a crispy outside.
- Meal Preparation Friendly: Prepare several burritos at once and wrap them for the week ahead.
PREPPING AND STORAGE
- Refrigerator Storage: Store wrapped burritos in the refrigerator for up to 2 days. For best results, keep salsa separate and add it just before eating.
- Freezer Storage: Wrap tightly in foil or plastic wrap and freeze for up to 1 month. Thaw in the refrigerator overnight before reheating.
- Reheating Tip: Reheat in a pan over low heat until warmed through or microwave for 45 to 60 seconds and wrap in a paper towel.
