Vegan Breakfast Burrito

5 from 2 votes

Enjoy a flavorful vegan breakfast burrito packed with black beans, potatoes, and vibrant veggies for a hearty start to your day.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Diet: Low Fat, Vegan

Servings:

Calories: 366kcal

Author: Gigi & Sersie

Ingredients

2 cup Yukon gold (or red) potatoes, diced
1 cup onion, diced
1 cup red bell pepper, chopped (orange, yellow or green work well too)
3 clove garlic, minced
2 teaspoons cumin powder
½ teaspoon chili powder
1 15 oz. can black beans (or adzuki beans), drained and rinsed
1½ cups baby spinach (or arugula)
¼ cup fresh cilantro, chopped
2 Tablespoons coconut aminos (or 1 Tbsp regular aminos or reduced sodium soy sauce)
1 Tablespoon fresh lime juice
4 sprouted grain tortillas
dash hot sauce (or pinch of cayenne pepper), optional for heat

Optional Sauces

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).
Preheat a large skillet over medium heat. Add chopped onion and bell pepper, and cook for 3 to 4 minutes.
Stir in the garlic, ground cumin, ground chili powder, black beans (drained and rinsed), and cook for an additional 2 minutes.
Add fresh spinach and cilantro, and put the lid on, and cook for another 2 minutes.
Remove the lid and stir the mixture well to allow the spinach to wilt down.
After the spinach has wilted, stir in the coconut aminos and cooked potatoes.
Warm the sprouted grain tortilla and scoop about 1 cup of the black bean potato mixture into the wrap, squeeze fresh lime juice, and then fold it over to close.

Notes

Warming Tortilla: 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.

Sauce: If using a sauce, you can either add it to the burrito before folding or use it more for dipping.

Grab-and-Go: 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.

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

Nutrition