Vegan Breakfast Burrito (Plant-Based)
A hearty, plant-based breakfast burrito packed with protein and fiber. Black beans, potatoes, sautéed veggies, and fresh spinach wrapped in a warm tortilla make this a filling and satisfying start to your day.
Equipment
- Non-stick skillet
- Wooden spoon or spatula
- Cutting board & knife
- Measuring cups & spoons
Ingredients
- 1/2 cup black beans drained and rinsed
- 1/2 cup diced potatoes
- 1/4 onion chopped
- 1/2 red bell pepper chopped
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 2 large whole wheat or gluten-free tortillas
- 1/2 cup fresh spinach
- 2 tablespoons nutritional yeast optional, for cheesy flavor
- 1/4 teaspoon turmeric optional, for color and flavor
- Salsa and sliced avocado for topping
Instructions
- Heat a non-stick skillet over medium heat. Add diced potatoes and cook for 7–10 minutes until tender and lightly browned.
- Add onion and bell pepper, cooking another 3–4 minutes until softened.
- Stir in black beans, chili powder, turmeric, salt, and pepper. Cook for 2–3 minutes until heated through.
- Add spinach and cook just until wilted. Stir in nutritional yeast if using.
- Warm tortillas, then fill each with the bean-potato mixture.
- Top with salsa and avocado, then roll into burritos. Serve immediately.
Notes
dd a few tablespoons of vegan cheese shreds for extra creaminess.
For more protein, include tofu scramble or tempeh strips.
Make ahead and freeze for easy grab-and-go breakfasts.