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Home » Recipe Index » Breakfast

Hearty Breakfast Burrito (VEGAN)

Modified: May 6, 2025 · Published: Apr 14, 2021 by Gigi & Sersie · This post may contain affiliate links.

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This stick-to-your-ribs Hearty Breakfast Burrito is satisfying and full of flavor but won't leave you feeling sluggish. Made with black beans, potatoes, and veggies, this hot breakfast option is oil-free, soy-free, and nut-free. These burritos are also freezer-friendly, making it a great meal prep option for a fast, tasty, on-the-go breakfast option.

side view of stacked hearty vegan breakfast burritos on a wooden cutting board.
Hearty breakfast burritos are made with black beans, potatoes, and veggies wrapped in a sprouted grain tortilla.

We love Ezekiel Food for Life brand sprouted grain tortilla, found in the freezer section of most grocery stores. There are several sauce options that work well with this dish: Guacamole, Cashew Cream, Avocado Cilantro Lime, Salsa, or Sersie's Favorite Cheese Sauce. Or you can keep it simple and just add sliced avocado and fresh lime juice or just some hot pepper sauce.

Hearty Breakfast Burrito has 12 ingredients:

  1. Sprouted grain tortillas
  2. Onion
  3. Potato, Yukon gold or red
  4. Red bell pepper (orange, yellow or green work well too)
  5. Garlic
  6. Black beans
  7. Coconut aminos
  8. Ground cumin
  9. Chili powder
  10. Lime
  11. Spinach (or arugula)
  12. Fresh cilantro

The optional sauces for this delicious burrito include Guacamole, Cashew Cream, Avocado Cilantro Lime, Salsa, or Sersie's Favorite Cheese Sauce.

top view of the ingredients used to make hearty vegan breakfast burrito: black beans, spinach, red bell pepper, potatoes, onion, sprouted grain tortillas, cilantro, garlic, coconut aminos, lime and spices
Ingredients used to make these delicious hearty vegan breakfast burritos

How to prepare Hearty Vegan Breakfast Burrito

  1. Preheat your oven to 400°F (200°C). Spread diced potatoes over a shallow parchment- or silicone mat-lined baking sheet and bake for 25 minutes. Potatoes should be cooked through and tender (not overly crispy).
  2. While potatoes are baking, preheat a large skillet or sauté pan over medium heat. Add chopped onion and cook for 3 to 4 minutes.
  3. Add chopped bell pepper and garlic, and continue to cook for another 3 minutes.
  4. Stir in ground cumin and ground chili powder—Cook for another minute or two.
  5. Add one can of drained and rinsed black beans and coconut aminos. Stir well to incorporate and continue cooking for another 3 minutes.
  6. Add fresh baby spinach and chopped cilantro. Stir, put the lid, then turn off the heat to allow spinach to wilt.
  7. Take the baked diced potatoes and fold them into the bean and veggie mixture. Add fresh lime juice and give it a stir. If you like it spicy, add in the optional pinch of cayenne or to taste.
  8. To prepare the tortillas, put them on a plate and cover them with a clean, damp paper towel. Put them in the microwave for 30 to 45 seconds to warm. This softens the tortillas making them easier to fold without breaking apart.
  9. Finally, add about a cup of the mixture to the center of the burrito. If using a sauce, you can either add it to the burrito before folding or use it more for dipping. Carefully fold the tortilla over twice. If you're taking this breakfast burrito to-go or freezing it for later as part of your meal prep, take parchment paper and carefully wrap each burrito.   

Store leftover burritos wrapped and stored in the refrigerator for two days or in the freezer for four months. 

baking sheet lined with a silicone mat with diced potatoes
Baked diced potatoes at 400F (200C) for 25 minutes
saute pan with bean and veggies, raw spinach and cilantro on top
Add fresh spinach and cilantro to the hot bean and veggie mixture
sauté pan with spinach wilting into the hot bean and veggie mixture
Stir and allow spinach to wilt.
saute pan with cooked diced potatoes added to the bean veggie mixture.
After spinach has wilted, stir in potatoes
Top view of potato, bean veggie mixture on a sprouted grain tortilla for the hearty breakfast burrito.
Spoon about 1 cup of mixture to a warmed tortilla.

Enjoy this delicious breakfast burrito with a simple green salad, and a refreshing sparkling orange juice: ½ orange juice and ½ sparkling water plus ice. This meal also goes beautifully with a Honeydew Blackberry Mango Smoothie or Superfood Smoothie, especially after a workout.

Side view of hearty vegan breakfast burrito on a blue plate with a simple green salad and fresh lime

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We hope you love this Hearty Breakfast Burrito recipe. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!

Side view of hearty vegan breakfast burritos stacked on a blue plate with lime wedges

Hearty Breakfast Burrito

5 from 1 vote
Course: Breakfast
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 4
Calories: 366kcal
Author: Gigi & Sersie
Print Pin Rate
This stick to your ribs Hearty Breakfast Burrito is satisfying and full of flavor, but won't leave you feeling sluggish. Made with black beans, potatoes and veggies, this hot breakfast option is oil-free, soy-free, and nut-free.

Ingredients  

  • 4 sprouted grain tortillas thawed (we recommend Food for Life brand, found in the freezer section of your grocery store)
  • 1 cup onion diced
  • 2 cup Yukon gold diced
  • 1 cup red bell pepper chopped (orange, yellow or green work well too)
  • 3 clove garlic minced
  • 1 can black beans or adzuki beans, drained and rinsed
  • 2 Tbsp coconut aminos or 1 Tbsp regular aminos or reduced sodium soy sauce
  • 2 tsp cumin powder
  • ½ tsp chili powder
  • 1 Tbsp fresh lime juice
  • 1 ½ cup baby spinach or arugula
  • ¼ cup fresh cilantro chopped
  • pinch of cayenne for heat optional

Optional Sauces

  • Cashew Cream
  • Salsa
  • Guacamole
  • Cheese Sauce
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Instructions

  • Preheat your oven to 400°F (200°C). Spread diced potatoes over a shallow parchment- or silicone mat-lined baking sheet and bake for 25 minutes. Potatoes should be cooked through and tender (not overly crispy).
  • While potatoes are baking, preheat a large skillet or sauté pan over medium heat. Add chopped onion and cook for 3 to 4 minutes.
  • Add chopped bell pepper and garlic, and continue to cook for another 3 minutes.
  • Stir in ground cumin and ground chili powder—Cook for another minute or two.
  • Add one can of drained and rinsed black beans and coconut aminos. Stir well to incorporate and continue cooking for another 3 minutes.
  • Add fresh baby spinach and chopped cilantro. Stir, put the lid, then turn off the heat to allow spinach to wilt.
  • Take the baked diced potatoes and fold them into the bean and veggie mixture. Add fresh lime juice and give it a stir. If you like it spicy, add in the optional pinch of cayenne or to taste. 
  • To prepare the tortillas, put them on a plate and cover them with a clean, damp paper towel. Put them in the microwave for 30 to 45 seconds to warm. This softens the tortillas making them easier to fold without breaking apart.
  • Finally, add about a cup of the mixture to the center of the burrito. If using a sauce, you can either add it to the burrito before folding or use it more for dipping. Carefully fold the tortilla over twice. If you're taking this breakfast burrito to-go or freezing it for later as part of your meal prep, take parchment paper and carefully wrap each burrito.   

Notes

Leftovers/Meal Prep: Store leftover burritos wrapped in the refrigerator for two days or in the freezer for up to four months. 

Nutrition

Calories: 366kcal | Carbohydrates: 70g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 890mg | Potassium: 1067mg | Fiber: 15g | Sugar: 6g | Vitamin A: 2385IU | Vitamin C: 82mg | Calcium: 172mg | Iron: 5mg
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Gigi & Sersie

Gigi Carter and Sersie Blue have over 25 years of combined experience in plant-based nutrition and health coaching. Their passion for healthy eating inspired them to create Daniel’s Plate, a recipe site focused on whole food, plant-based meals.

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Reader Interactions

Comments

  1. Mary B Bogan

    January 31, 2024 at 5:11 pm

    Absolutely the best eaten with or without tortilla.

    Reply
    • Gigi & Sersie

      January 31, 2024 at 9:36 pm

      So glad you enjoyed it! Yes, I've eaten the filling over a bed of mixed salad greens for breakfast. Also yummy in a tofu scramble.

      Reply
  2. Pauline

    January 09, 2022 at 8:05 pm

    5 stars
    Like the tofu egg scramble this is a satisfying breakfast. Make an large batch of the filling and create wraps each morning.

    Reply
    • Gigi & Sersie

      January 11, 2022 at 9:22 pm

      Thank you so much for the feedback. We're so glad you enjoyed it.

      Reply
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