Are you searching for a healthy, satisfying, and delicious way to start your day? Look no further than these vegetarian breakfast burrito recipes!
Perfect for busy mornings or leisurely brunches, breakfast burritos are endlessly customizable and pack a flavorful punch. Whether you’re a long-time vegetarian or simply looking to incorporate more plant-based meals, these burritos will become a staple in your breakfast repertoire.
Soft tortillas are filled with protein-rich eggs, creamy beans, savory sautéed veggies, and a sprinkle of cheese – all wrapped up for a convenient on-the-go meal. Plus, these recipes are easily adapted to suit your taste buds, dietary needs, and what you have on hand.
Get ready to discover your new favorite way to wake up!
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes, making them perfect for busy mornings.
- Nutritious: Packed with protein, fiber, and vitamins to fuel your day.
- Customizable: Swap in your favorite veggies, cheeses, or add spice to suit your preferences.
- Meal Prep Friendly: These burritos can be made ahead and frozen for future meals.
- Family-Friendly: Loved by adults and kids alike – let everyone build their own!
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Large flour tortillas | 4 | 10-inch, burrito-size |
| Eggs | 6 | Large, free-range if possible |
| Black beans | 1 cup | Canned, drained and rinsed |
| Bell pepper | 1 | Diced (any color) |
| Red onion | 1/2 | Finely chopped |
| Baby spinach | 1 cup | Roughly chopped |
| Cheddar cheese | 3/4 cup | Shredded |
| Salsa | 1/2 cup | Your favorite |
| Olive oil | 2 tbsp | For sautéing |
| Salt & pepper | To taste | Optional |
| Hot sauce | To taste | Optional |
Equipment
- Large skillet or frying pan
- Mixing bowl
- Spatula
- Knife and cutting board
- Cheese grater
- Measuring cups and spoons
- Aluminum foil or parchment paper (for wrapping or freezing)
Instructions
- Prepare the veggies: Heat 1 tablespoon olive oil in your skillet over medium heat. Add diced bell pepper and red onion. Sauté for 3-4 minutes until softened.
- Add the spinach: Toss in the chopped spinach and cook for 1-2 minutes until wilted. Season lightly with salt and pepper. Remove veggies from skillet and set aside.
- Scramble the eggs: In a mixing bowl, whisk eggs with a pinch of salt and pepper. Add another tablespoon of olive oil to the skillet and pour in eggs. Gently scramble until just set but still soft. Remove from heat.
- Warm the tortillas: While the eggs are cooking, warm tortillas in a dry skillet, microwave, or oven until soft and pliable.
- Assemble the burritos: Lay each tortilla flat. Evenly distribute scrambled eggs, sautéed veggies, black beans, and shredded cheese down the center of each tortilla. Top with salsa and a dash of hot sauce if desired.
- Fold and roll: Fold in the sides, then roll up the burrito tightly from the bottom. Place seam-side down.
- Optional – Toast the burritos: For a crispy finish, wipe out the skillet and heat over medium. Place each burrito seam-side down and toast for 1-2 minutes per side until golden.
- Serve: Slice in half and enjoy immediately, or wrap tightly in foil to take on the go!
Tips & Variations
- Make it vegan: Swap eggs for tofu scramble and use vegan cheese or avocado slices.
- Add more veggies: Zucchini, mushrooms, or roasted sweet potatoes are excellent additions.
- Spice it up: Add jalapeños, chipotle powder, or your favorite hot sauce for extra heat.
- Freeze for later: Wrap cooled burritos in foil and freeze. Reheat in the microwave or oven for a quick breakfast.
- Protein boost: Add cooked quinoa or tempeh for extra staying power.
-
“For a lighter option, use whole wheat or low-carb tortillas and skip the cheese.”
Nutrition Facts
| Nutrient | Per Burrito (approximate) |
|---|---|
| Calories | 320 |
| Protein | 17g |
| Carbohydrates | 35g |
| Fiber | 6g |
| Total Fat | 12g |
| Saturated Fat | 4g |
| Sugar | 3g |
| Sodium | 550mg |
Nutrition estimates will vary based on exact ingredients and brands used.
Serving Suggestions
- Pair your breakfast burrito with fresh fruit or a green smoothie for a balanced meal.
- Serve with a side of guacamole, Greek yogurt, or extra salsa for dipping.
- For brunch gatherings, offer a DIY burrito bar with a variety of fillings and toppings.
- Pack burritos for school or work lunches – they taste great at room temperature too!
- Enjoy alongside crispy oven potatoes or a refreshing citrus salad.
Conclusion
Breakfast vegetarian burritos are truly the perfect way to energize your morning. With their balance of protein, fiber, and flavor, they satisfy hunger and taste buds alike.
These recipes are easy enough for weekday breakfasts yet special enough for brunch with friends. Whether you enjoy them fresh or from the freezer, the options for customization are endless.
We hope these ideas inspire you to get creative in your kitchen and make breakfast the highlight of your day. Don’t forget to check out other tasty vegetarian recipes like Savory Veggie Frittata, Easy Avocado Toast Variations, and Homemade Breakfast Quesadillas for even more breakfast inspiration.
Happy cooking!
3 Best Vegetarian Breakfast Burrito Recipes
Classic Veggie & Egg Breakfast Burrito
This is the go-to recipe described above: a combination of scrambled eggs, black beans, sautéed peppers, onions, spinach, and cheddar cheese. It’s a staple for good reason – filling, delicious, and endlessly adaptable.
Southwestern Sweet Potato Burrito
- Ingredients: 1 small sweet potato (diced & roasted), 1/2 cup black beans, 1/4 cup corn, 2 eggs (scrambled), 1/4 cup pepper jack cheese, 1/4 cup salsa, 1/4 tsp smoked paprika, 1 large tortilla
- Roast the sweet potato: Toss diced sweet potato with olive oil, salt, and smoked paprika. Roast at 400°F for 20 minutes.
- Scramble eggs: Cook eggs in a skillet until just set.
- Assemble: Layer roasted sweet potato, black beans, corn, scrambled eggs, cheese, and salsa in tortilla. Roll up and toast if desired.
The sweet potato adds a touch of natural sweetness and extra nutrients for a hearty, Southwestern flair.
Vegan Tofu & Avocado Breakfast Burrito
- Ingredients: 1/2 block firm tofu (crumbled), 1/4 tsp turmeric, 1/2 tsp garlic powder, 1/4 cup diced tomatoes, 1/2 cup black beans, 1/2 avocado (sliced), 1/2 cup baby spinach, 1 tbsp nutritional yeast, 1 large tortilla
- Cook the tofu: Heat olive oil in skillet. Add crumbled tofu, turmeric, garlic powder, salt, and sauté for 5-6 minutes. Add spinach and cook until wilted.
- Warm the tortilla: As above, warm until soft.
- Assemble: Spread tofu scramble, tomatoes, black beans, and avocado in tortilla. Sprinkle with nutritional yeast, roll up, and enjoy!
This vegan version is packed with plant protein and healthy fats, making it a fantastic start to your day.
Want More Vegetarian Breakfast Ideas?
- Try our Savory Veggie Frittata
- Whip up Easy Avocado Toast Variations
- Make a batch of Homemade Breakfast Quesadillas
With these vegetarian breakfast burrito recipes, you’ll never run out of ways to enjoy a nutritious and delicious morning meal!
📖 Recipe Card: Breakfast Vegetarian Burritos
Description: These hearty vegetarian burritos are packed with eggs, black beans, and veggies for a filling start to your day. Perfect for meal prep and easy to customize with your favorite toppings.
Prep Time: PT15M
Cook Time: PT15M
Total Time: PT30M
Servings: 4 servings
Ingredients
- 4 large flour tortillas
- 6 large eggs
- 1/2 cup shredded cheddar cheese
- 1 cup canned black beans, rinsed and drained
- 1 red bell pepper, diced
- 1/2 cup diced onion
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup salsa
- 1 avocado, sliced
Instructions
- Heat olive oil in a skillet over medium heat.
- Add diced onion and bell pepper, cook until softened, about 4 minutes.
- Stir in black beans and cook for 2 more minutes.
- In a bowl, whisk eggs with salt and pepper.
- Pour eggs into skillet and scramble with veggies until just set.
- Warm tortillas in a microwave or dry skillet.
- Divide egg mixture among tortillas.
- Top with cheese, salsa, and avocado slices.
- Roll up burritos, folding in the sides.
- Serve warm.
Nutrition: Calories: 370 kcal | Protein: 17 g | Fat: 16 g | Carbs: 41 g
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