Breakfast Burrito With Beans and Rice Vegetarian Recipe Ideas

There’s nothing quite like waking up to a flavorful, satisfying breakfast that keeps you energized well into your day. Enter the vegetarian breakfast burrito with beans and rice—a protein-packed, fiber-rich meal that brings together fluffy rice, creamy beans, sautéed veggies, and gooey cheese, all wrapped up in a warm tortilla.

Whether you’re meal-prepping for busy mornings or craving a hearty brunch, this burrito delivers on taste, texture, and nutrition. It’s endlessly customizable, perfect for using up leftovers, and guaranteed to please vegetarians and meat-eaters alike.

This recipe is inspired by classic southwestern flavors but is completely meat-free and easily made vegan. The combination of beans and rice provides all the essential amino acids, making this burrito a complete protein source.

Plus, it’s quick to prepare, incredibly filling, and easy to take on the go—ideal for hectic mornings or lazy weekends. Let’s roll up our sleeves and get started!

Why You’ll Love This Recipe

• Hearty & Satisfying: Packed with protein, fiber, and flavor to keep you full and fueled for hours.
• Meal Prep Friendly: Make a batch ahead of time and freeze for effortless breakfasts all week.
• Customizable: Swap in your favorite veggies, cheeses, or salsas for a burrito that suits your tastes.
• Balanced Nutrition: Beans and rice offer complete proteins, while veggies add vitamins and antioxidants.
• Easy to Make Vegan: Simply leave out the cheese or use your favorite plant-based alternative for a delicious vegan option.
• Family Favorite: Even picky eaters will love this cheesy, flavorful breakfast treat!

Ingredients

Equipment

• Large skillet or nonstick frying pan
• Medium saucepan (if cooking rice)
• Wooden spoon or spatula
• Mixing bowl
• Knife and cutting board
• Measuring cups and spoons
• Foil or parchment paper (for wrapping/freezing)
• Microwave or oven (to reheat, optional)

Instructions

1. Prepare the rice:

   If you haven’t already, cook 1 cup of rice according to package instructions. Fluff and set aside.

   Leftover rice works perfectly for this recipe!

2. Sauté the vegetables:

   Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper.

   Sauté for 4-5 minutes, until softened. Stir in the minced garlic, cumin, and chili powder, and cook for 1 minute more, until fragrant.

3. Add the beans & rice:

   Add the drained black beans and cooked rice to the skillet. Stir to combine.

   Season with salt and pepper to taste. Cook for 2-3 minutes, just until heated through.

   Transfer mixture to a bowl and wipe out the skillet.

4. Scramble the eggs:

   In a mixing bowl, whisk the eggs with a pinch of salt and pepper. Heat the remaining 1 tablespoon olive oil in the skillet over medium-low heat.

   Pour in the eggs and gently scramble until just set. Remove from heat.

   For a vegan version, crumble and sauté 1 cup of firm tofu with a pinch of turmeric and nutritional yeast instead of eggs.

5. Assemble the burritos:

   Warm the tortillas in the microwave or on a dry skillet until pliable. Lay each tortilla flat and spoon about 1/4 of the bean and rice mixture down the center.

   Top with scrambled eggs and shredded cheese.

6. Roll up the burritos:

   Fold in the sides of the tortilla, then roll it up from the bottom to enclose the filling. Place seam side down.

   Repeat with remaining tortillas and fillings.

7. Toast (optional):

   For extra flavor and crunch, place the burritos seam-side down in a dry skillet over medium heat. Toast for 2 minutes per side, until golden brown.

8. Serve:

   Slice in half and garnish with chopped cilantro. Serve immediately with salsa or hot sauce on the side.

Tips & Variations

• Make it vegan: Omit eggs and cheese, or substitute with crumbled tofu and vegan cheese.
• Add greens: Toss in a handful of baby spinach or kale with the veggies for extra nutrients.
• Spice it up: Add jalapeños, chipotle powder, or a dash of cayenne for a spicy kick.
• Switch up the beans: Use pinto, kidney, or refried beans for a different flavor profile.
• Meal prep & freeze: Wrap burritos tightly in foil and freeze. Reheat in the microwave or oven for a grab-and-go breakfast.
• Cheese choices: Try pepper jack, mozzarella, or a smoky gouda for different flavors.
• For gluten-free: Use large gluten-free tortillas or wraps.
• Leftover roasted veggies like sweet potatoes or zucchini make a fantastic addition!

“Double the recipe and freeze extras—you’ll thank yourself on busy mornings!”

Nutrition Facts

Nutrition will vary based on specific ingredients and serving sizes. For vegan or gluten-free versions, adjust accordingly.

Serving Suggestions

• Serve with a side of Quick Fresh Salsa or Creamy Avocado Cilantro Sauce for extra flavor.
• Pair with Easy Oven-Roasted Potatoes or a simple fruit salad for a well-rounded breakfast.
• Drizzle with hot sauce, chipotle mayo, or your favorite salsa verde.
• Add a dollop of sour cream or dairy-free yogurt for a creamy finish.
• Cut burritos into halves or thirds for brunch buffets, potlucks, or easy sharing.
• Pack burritos in foil for a portable, on-the-go breakfast—perfect for road trips or busy mornings.

Conclusion

The vegetarian breakfast burrito with beans and rice is more than just a morning meal—it’s a delicious, nutritious, and versatile dish that fits any lifestyle. Whether you’re looking to boost your protein intake, eat more plant-based meals, or simply enjoy a hearty breakfast, these burritos are sure to satisfy.

They’re easy to adapt for different diets and preferences, and they freeze beautifully for meal prep.

Give this recipe a try and make it your own by experimenting with different fillings, sauces, and toppings. Your future self (and your family) will thank you for having such a wholesome, flavor-packed breakfast ready to go!

If you enjoyed this recipe, don’t forget to explore other morning favorites like Vegetarian Breakfast Tacos, Easy Veggie Omelette, or Southwest Tofu Scramble for more inspiration. Happy cooking!

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