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

Hearty Breakfast Burrito

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5 from 1 review

  • Author: Gigi & Sersie
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Diet: Vegan


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. #veganbreakfastburrito #blackbeanburrito #healthyveganrecipes #oilfree #danielfastrecipes


Units Scale
  • 4 sprouted grain tortillas, thawed (we recommend Food for Life brand, found in the freezer section of your grocery store)
  • 1 cup diced onion
  • 2 cup diced Yukon gold (or red) potato
  • 1 cup chopped red bell pepper (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
  • 1/2 tsp chili powder
  • 1 Tbsp fresh lime juice
  • 1 1/2 cup baby spinach or arugula
  • 1/4 cup fresh cilantro, chopped
  • pinch of cayenne for heat (optional)

Optional Sauces


  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 in the refrigerator for two days or in the freezer for up to four months. 


Equipment / Supplies

  1. Measuring cup
  2. Measuring spoons
  3. Knife
  4. Cutting Board
  5. Baking sheet
  6. Parchment paper or silicone mat
  7. Large sauté pan or skillet with lid
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast