It's been 2 weeks since I posted and while I know this is my own blog with my own way of doing things, I do feel bad that I haven't posted a new recipe. However, I had an unexpected filming take place at my house. I mean, I knew about it, but it turned out to be a couple weeks sooner than I expected, so I wasn't prepared with a recipe post to go out. Then the following week I had a mini vacation planned with my family. But, hey I'm back now!
I received so many recipe requests on my little break, so I'm super excited to get busy again in the kitchen. This recipe is from a reader request. One of my favorite breakfasts that my husband and I used to eat was burritos. Of course, they were filled with greasy sausage and cheese though. A far cry from healthy and and close call to clogged arteries. Once I started cooking less meat, I started making vegetarian burritos for breakfast and they were excellent, but I kind of forgot about them for awhile. That is, until a reader requested a breakfast burrito recipe last week. That got me excited to remake my recipe, write it all down and share it with everybody.
I'm the most hungry at breakfast time more than any other time of the day, so I don't see how people can skip breakfast. I'm like the incredible hulk wanting to fill up, haha! But, I'm also all about easy. The recipe is super simple, easy and full of amazing flavor and ingredients. Once you top them with a to-die-for Avocado Cumin Cream, you are in business!
These are also great to wrap up and store them in the fridge. Just reheat them in the oven on low until nice and warm for just a few minutes and then you have a super filling, healthy breakfast to take with you on the way to work or wherever.
These are healthy and won't clog your arteries, and are a healthy source of protein. You don't need meat for protein, that is for SURE. I love that instead of meat and cheese or eggs, these are full of veggies and ingredients that are good for you and won't leave you feeling heavy. The potatoes, chickpeas and corn all contain protein and healthy carbs to fill you up. They are perfect for everybody too, as they are gluten-free, nut-free, oil-free and low-fat. The only fat really is the avocado cream and you can add as little or as much as you want.
These amazing breakfast burritos only require 8 ingredients (plus salt & water), and by repeating some of the ingredients in the avocado cream, it's incredibly easy to make.
Get your big forks, your bib on and DIG IN. The hubby was mad happy over these!!
If you are in the mood for a cheesy Mexican burrito, then be sure and add my Easy Vegan Mexican Cheese Sauce to it for total bliss.
Can't wait to hear what you think of these Easy Vegan Mexican Breakfast Burritos! Please leave me feedback below after you make them and if you snap a pic I'd also love to see it on Instagram @thevegan8 and don't forget my tag #thevegan8, so I don't miss it!
- 2 cups of chopped red or gold potatoes about ¼ inch size (280 g, you want them this small so they fill the burritos easily)
- 2 cups of chopped bell pepper strips about 2 inch long (240 g, I used a tricolor bag, but use any you like)
- ¼ cup water
- ½ teaspoon fine sea salt
- 1 cup cooked chickpeas, drained and rinsed if using canned (170 g)
- 1 cup corn (135 g, I used super sweet Trader Joe's frozen)
- 1 cup smooth salsa, not chunky (I used Trader Joe's, use a mild one or the burritos will be really spicy)
- 1 teaspoon ground cumin
- ⅛-1/4 teaspoon ground chipotle chile pepper spice (optional for extra heat)
- Avocado Cumin Cream
- 1 large avocado
- ½ teaspoon ground cumin
- 2 tablespoons salsa
- ½ tablespoon water
- ¼ teaspoon fine sea salt
- Large Tortillas/Wraps of your choice, I tried some using GF brown rice wraps and some large rectangular ones from Trader Joe's. NOT a fan of the brown rice wraps, yuck. Use ones you like!
- Optional garnish: fresh chopped jalapenos
- First, you'll need to roast your potatoes. Preheat the oven to 400 degrees F (204 C) and line a sheet pan with parchment paper, so they don't stick. Spread the chopped potatoes out evenly and season lightly with salt and pepper. Make sure you've chopped your potatoes about ¼ inch each. Bake for 20 minutes until tender and starting to brown. Make sure they are done by checking one with a fork.
- While the potatoes are cooking, chop your bell peppers into 2 inch strips. Get all your chickpeas, corn and spices ready. When there is about 10 minutes left cooking for your potatoes, you can start to cook the bell peppers. That way everything should be done the same time.
- Add your bell peppers to a large pan with the ¼ cup water. Turn to medium heat and cook for 5-8 minutes until tender and the water is basically all evaporated. Don't move on to the next step until all the water has evaporated.
- Add the chickpeas, corn, salsa, cumin and chipotle chile pepper (if using). Stir well to coat everything. Cook 5-10 minutes until everything is heated through and the sauce has thickened up.
- While the veggie mixture is cooking, prepare the avocado cumin cream by processing the ingredients either in a food processor or for faster results, I just used a hand immersion blender. Blend until smooth. Add more water if you want it thinner.
- Add the cooked veggie mixture to your tortillas and drizzle the avocado cream inside and on top for presentation, if desired. Add optional chopped jalapeno for garnish. I loved the jalapeno, but left it off for my hubby and daughter. The avocado cream is only good eaten right away, as it will turn brown.
- You can wrap extra burritos tightly in foil (minus the avocado cream) and store them in the fridge. Just reheat in a toaster oven or regular oven at 300 degrees F until warmed through.