Easy Vegan Mexican Breakfast Burritos

Easy Vegan Mexican Breakfast Burritos

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 theseΒ 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!

Easy Vegan Mexican Breakfast Burritos

Yields 5 burritos

These delicious Easy Vegan Mexican Burritos are a nice twist to traditional breakfast. Loaded with spices and Mexican flavors and textures, this hearty protein-packed burritos will become a family favorite! They are healthy, plant-based and oil-free!

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Ingredients

  • 2 cups of chopped red or gold potatoes about 1/4 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)
  • 1/4 cup water
  • 1/2 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
  • 1/8-1/4 teaspoon ground chipotle chile pepper spice (optional for extra heat)
  • Avocado Cumin Cream
  • 1 large avocado
  • 1/2 teaspoon ground cumin
  • 2 tablespoons salsa
  • 1/2 tablespoon water
  • 1/4 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

Instructions

  1. 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 1/4 inch each. Bake for 20 minutes until tender and starting to brown. Make sure they are done by checking one with a fork.
  2. 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.
  3. Add your bell peppers to a large pan with the 1/4 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Notes

Nutrition per burrito, including cumin cream (based on 5): 202 calories, 6.25 g fat, 31.8 carbs, 5.6 g protein, 3.8 g sugar, 7.6 g fiber, 744 mg sodium *Nutrition does not include tortillas


80 Comments

  1. These look delicious! A healthy and filling way to start the day. We have a similar version of these for dinner all the time….usually with leftovers of some sort so they are different every time. And I love TJ’s salsa too! My fave!

    • brandi.doming@yahoo.com

      Oh yes, I totally make similar ones for dinner too, but funny this is what I started making back when I first started making breakfast burritos for my hubby with his gout flareups and needing to replace the sausage/egg stuff for healthier options. These are filling and delicious but wouldn’t make him sick!

    • brandi.doming@yahoo.com

      Oh and I agree about the salsa at Trader Joes, when I don’t make my own, it’s the only one I use because the ingredients are perfect, no additives or preservatives and it’s the perfect level of heat!

  2. OH. MY GOD. I am so in love with these gorgeous, delicious, flavorful vegan burritos. These photos are super stunning, Brandi. Loving these! πŸ™‚

    • brandi.doming@yahoo.com

      Awww you are so so sweet Anu! Thank you so much for the compliments! These were so darn delicious I can’t even describe it, haha!

  3. Wow I was so really exited for your new recipe, Brandi! Now it’s there and it looks amazing as always. Mexican flavors are the best and I really like the addition of potatoes, chickpeas and corn in a wrap. The use of smooth salsa adds a little spice to it. Your pictures are stunning! The avocado cumin creme looks to die for! πŸ™‚ Btw, I can’t wait to see you on my big screen! πŸ™‚

    • brandi.doming@yahoo.com

      You are the sweetest, thank you so much Florian! So glad you love these! All the flavors are so delicious together and the avocado cumin cream really completes it. Thank you, me neither, haha…..I’m dying to see the finished product πŸ™‚

  4. Filming!?! OOOHHH I can’t wait to hear more about that. I’m with you, the mornings are my ravenous time! MUST eat. I tend to want sweet things so I go for the fruit, but this looks so good!

    • brandi.doming@yahoo.com

      Yes!! It’s for a documentary that I was involved in, super excited about it. Will release details later on once I’m allowed πŸ™‚
      Yes, I tend to do cinnamon oatmeal or almond butter toast for breakfast, but honestly, I can eat anything in the morning!

  5. I have missed your recipes, but you certainly came back with a breakfast-y bang! These look awesome Brandi, and I love the potatoes instead of rice. I’m not sure I could handle this much spice at breakfast, but I they would make a perfect lunch πŸ™‚

    • brandi.doming@yahoo.com

      Haha, yes save them for lunch if that’s better! I love spice 24/7! Thanks Natalie!

  6. these look like such an amazing breakfast, i love when my breakfast keeps me full until lunch and i bet this will too! that avocado cumin cream sounds fantastic!

    • brandi.doming@yahoo.com

      Oh yes, these definitely will keep you full until lunch! I’m with you, I don’t like small breakfasts, give me food! Thanks Rachel!

  7. Welcome back! I love breakfast burritos, I have a few on my blog and I’m always looking for new ideas. These look great, Brandi and I especially like the avocado sauce. Yum!

    • brandi.doming@yahoo.com

      Thank you Linda! These are way different than the sausage, egg and cheese ones I used to eat, but they are still delicious and don’t hurt my heart in the process…win-win!

  8. As a teen I hated breakfast – but now it’s my favorite meal of the day and I totally look forward to it and load up! Burritos are the best way to do it – – and these look amazing!

    • brandi.doming@yahoo.com

      Thank you so much Annie!

  9. You may actually get me to like a savory breakfast for a change πŸ˜‰

  10. Breakfast burritos are my favorite! I love stuffing them with potatoes or tofu! This looks delicious Brandi!

    • brandi.doming@yahoo.com

      Thank you so much Anjali! WE love them too!

  11. These look fantastic Brandi and now you have me craving a savoury breakfast after I’ve had my oatmeal. I make a very similar thing for dinner with tomato rice and almond ricotta. It’s so good. But I haven’t made a breakfast version. Thanks for the inspiration friend. xoxo

    • brandi.doming@yahoo.com

      oooh almond ricotta sounds so yummy! Thank you so much Nissrine!

  12. Made these for dinner tonight (sans the chickpeas) and LOVED THEM! My men have the recipe a thumbs up as well…especially the avocado cumin sauce. Yum! Where has that been all my life? πŸ™‚ From one Texas lay to another, THANK YOU, Brandi!

    • “Gave” not have. “Lady” not lay. Silly spellcheck

    • brandi.doming@yahoo.com

      Thank you so much Courtney for the amazing feedback and sharing your pic on Twitter as well! I’m so glad these were a hit and that the boys really loved the avocado cumin cream as well! Thanks so much for leaving feedback πŸ™‚

  13. These look great! The last few weeks I have been prepping 10 or so burritos and freezing them to bring for lunches or have for dinner throughout the work. Burritos are such a treasure πŸ™‚

    • brandi.doming@yahoo.com

      Thank you so much Mary! Burritos are the best!

  14. OKAY, first off. How exciting about the filming in your home?? Honestly, so darn cool!!

    And these breakfast burittos are RIGHT up my alley. I’ve been craving savory breakfast lately like this one πŸ™‚ These look so darn flavorful and I love that you can take them with you for on the go which is what I’m looking for in breakfast since I started my recent job! So making these girl!!! Gorgeous pictures by the way!

    • brandi.doming@yahoo.com

      Thanks so much Ceara!! They are so filling and so healthy, so I feel good about eating them! Aww you are so sweet, thank you!

  15. Mmmmm these look so amazing Brandi! I absolutely love burritos, and they sound like such a great breakfast option! Perfect for brunching too. The avocado cream sounds soooo delicious as well especially with the cumin and salsa! Yum!

    • brandi.doming@yahoo.com

      Thank you so much Harriet!!

  16. Could you sub frozen potatoes in a bag for the roasted? Like the frozen Obrien potatoes?

    • brandi.doming@yahoo.com

      Sure, you could use those if you want! Just add them with the salsa at that step and that should still work great. Let me know how they turn out!

  17. These look amazing and the perfect way to start the day! I may add in some seared radicchio for the health benefits and extra avocado (because I can’t get enough of it), but otherwise I would leave this exactly as it is. It looks simple and yet delicious. Thank you for sharing!

    • brandi.doming@yahoo.com

      Oh yes, extra avocado is always a win-win in my book! Please let me know if you make them! πŸ™‚

  18. This is such a beautiful recipe, Brandi! I’m not usually a burrito fan, but I’d happily eat these any day. They look amazing. And so happy about your film shooting — can’t wait to see it when it’s ready! <3

    • brandi.doming@yahoo.com

      So sweet of you Audrey, thank you so much!!

  19. I totally know which brown rice tortillas you are talking about!! And they are awful! LOL. But these look great. I love having a list of awesome brekkie recipes on my list. Great one!

    • brandi.doming@yahoo.com

      Omg those tortillas are the pits!! Seriously, they are so chewy it’s impossible to eat them. Seriously gross.

    • Bev

      What is a good tortilla to use …preferably one that has no oil ?

      • brandi.doming@yahoo.com

        Hi Bev! I used some large rectangle burrito wraps from Trader Joes. They are oil-free. Literally just wheat, baking powder, salt and water I think. If you don’t have a Trader joes, I know there is brown rice wraps at several stores but I hated the taste of them. Other than that, I’ve never found other oil-free ones besides those two. The trader joes ones are in the photos. They are really large and worked well. Kind of bland tasting on their own, but worked well with all the fillings and avocado sauce. Hope that helps some πŸ™‚

  20. AMAZING, as always Brandi!! I LOVE that potatoes are the filling, that’s such a great idea!! πŸ˜€

    • brandi.doming@yahoo.com

      Thank you so much Sarah! Yes, these and the chickpeas do a great job of being filling and a healthy dose of protein!

  21. We had these for dinner Monday night. We chose not to use the tortilla but enjoyed them as a “bowl”. They are SO YUMMY!! Thank you so much for sharing. I’ve got them packed and ready to take for my lunch all week!!

    • brandi.doming@yahoo.com

      Wonderful Melanie! I’m so happy to hear you enjoyed this recipe so much, thank you so much for the feedback!

  22. I love Mexican food and so does my boyfriend – I think he would be as happy about these breakfast burritos as your husband was πŸ˜€

    • brandi.doming@yahoo.com

      Haha, yes it’s definitely a manly breakfast! πŸ™‚

  23. Pics looks stunning..love these yummy burrito

    • brandi.doming@yahoo.com

      Thank you so much, so sweet of you!

  24. this looks AMAZING! I love that its healthy enough for breakfast! and we totally have the same tastes on our brain πŸ˜‰ on monday I just posted vegan tacos! same cravings at the same times!!! anyways, I totally neeed to try your burrito!!!

    • brandi.doming@yahoo.com

      Haha awesome! Burritos and tacos I practically live off of! Thank you so much!

  25. OOOH Yum, Brandi! Burritos are so comforting… this would energize me and fill me all day long. Love it <3

    • brandi.doming@yahoo.com

      Thank you so much Alison! Definitely energizing!

  26. I love burritos and the fact that you are basically giving me permission to eat it for breakfast is awesome! Love that beautiful green avocado sauce on top. Definitely going to try this one!

  27. Liz

    I made a batch of these but added onion with the peppers. They are amazingly filling and delicious. πŸ™‚ I used regular Tortillas & added lemon to the avocado sauce to keep it green for a couple days. I packed 4 in parchment & tin foil to freeze for next week breakfasts at work. I can’t wait to see how they do! Thanks for the yummy recipe, my 17 y/o non vegan son ate them and thought they were awesome. So easy to make. πŸ™‚

    • brandi.doming@yahoo.com

      Wonderful Liz! I’m so happy to hear that! Even better that your teenager son loved them! SO awesome to hear! Thank you for the feedback! πŸ™‚

      • Liz

        Yay!! You’re most welcome & Thank you for the awesome recipe. To update, I froze some and brought to work for breakfast. They are still delicious after being reheated and several people asked for the recipe. πŸ™‚ I pointed them toward this blog.

  28. Filming? Now I’m intrigued πŸ˜€
    Those burritos look amazing, never thought of eating them in the morning. But wait a moment. Aren’t Mexicans already eating burritos for lunch and dinner? This would mean they eat burritos all the time!!! πŸ˜›

  29. These look amazing, Brandi! I love that you used potatoes instead of rice. πŸ™‚

    • brandi.doming@yahoo.com

      Thank you so much Sina! I love my potatoes!

  30. I enjoy your stunning photos and this one is a winner as well. The burrito is filled with lots of healthy veggies and there is such a flavor explosion with the spices, salsa and the avocado cream!

    • brandi.doming@yahoo.com

      You are a sweetheart Michelle, thank you so much for that compliment! πŸ™‚

  31. I made a request for Brandi to create a yummy breakfast burrito and seriously she did not disappoint. I made this burrito and wow it is seriously so delicious. It is perfection. It is satisfying and the cumin avocado cream is the perfect enhancement to this burrito. I love the spice and the hardiness of the burrito. The flavors go together perfect. I am in love. I can’t wait to make them again. Hopefully I can this weekend. Thanks so much Brandi for such an amazing recipe. You really have an understanding of perfect flavor combinations and texture. Yumm. I also think it is awesome that she takes request from readers and actually follows through with creating a great recipe. All around she is my favorite food blogger ever. Love this blog. So glad I found it.

    • brandi.doming@yahoo.com

      Christina, I’m so happy I was able to fulfill your request and connected with you on Instagram! I’m glad this burrito satisfied you so much and I cannot honestly thank you enough for such a kind and thoughtful comment, you truly made my day! It was an honor to create this for you and let me know anytime you have a recipe request or question. Thank you again!

  32. You’re really after my heart errr stomach with this one!!! Breakfast, Lunch and Dinner SOLVED!!!

    • brandi.doming@yahoo.com

      Haha, yes, this will make your stomach happy!!

  33. I made these burritos…..added lemon juice to the avocado sauce and it lasted for 4 days! It was nice to have a bowl of mix handy to assemble a quick, filling breakfast! Thankyou!

    • brandi.doming@yahoo.com

      Thank you so much Lisa! So glad you enjoyed these burritos!! πŸ™‚

  34. I just made these for dinner – good but next time I’ll switch to black beans…They seem more condusive with the ingredients. Thanks for the recipes, as always!

    • Hi Samantha! I’m so glad you enjoyed these! Yes, feel free to add black beans if you prefer, I always do black beans as well for dinner burritos and tacos, but since I created these more as breakfast burritos, I chose chickpeas instead of mushrooms or tofu that are typically in vegan breakfast burritos…makes it feel more breakfast-ish to me than black beans, but obviously you can eat them anytime of the day and switch it up, the recipe is super adaptable! Thanks so much for your feedback!

  35. These look awesome what a great idea, a Mexican inspired breakfast burrito. Not your traditional breakfast burrito but this is better. I know what I am eating for breakfast this weekend. πŸ™‚

    • brandi.doming@yahoo.com

      Awesome Riley, thank you so much!

  36. Hi!

    I just stumbled accross your website and I absolutely love it. I cannot wait to try some of your recipes. Your story is incredible – it is amazing how much of a difference food can make. I have a question for you though – Have you considered using fresh beans/legumes instead of canned ones? I am just curious because I know how processed/full of sodium and fat, canned foods are. Just curious πŸ™‚

    lots of love,
    Suji

    • brandi.doming@yahoo.com

      You are so sweet Suji, thank you so much! I use canned mainly because of convenience and my schedule is crazy with a toddler. However, the beans I buy are sodium-free. They are just beans and water, so I don’t worry about the sodium content. Also, Whole Foods sells them in boxes instead of cans, so they are much safer. πŸ™‚

  37. Sue

    Thanks for a wonderful and filling recipe. Hubs loved this so much the fist 2 times I made it, that last night he even went out to buy the avocados!!

    • brandi.doming@yahoo.com

      Wow, that’s so awesome to hear! Thank you so much Sue for such wonderful feedback! I really appreciate it!

  38. I’ve been looking for a great burrito recipe for a while now. I love these! They’re perfect! So much flavor and simple plus healthy. I love the sauce as well and will probably use it as a salad dressing, too.

    • brandi.doming@yahoo.com

      Thank you so much Jessica, I’m so happy you loved this recipe, I really appreciate you taking the time to leave feedback as well!

  39. One yummy variation: Instead of roasting potatoes, I roast oil-free hash browns on parchment for 20 minutes at 325 degrees. Alexia brand has no-oil frozen hash browns already seasoned. I add Trader Joe’s Cuban black beans which already are seasoned and again oil-free. Trader Joes also has oil-free grilled onions & peppers in their freezer section as well as grilled frozen corn (different than their sweet corn). Just some time-saving elements! Can’t wait to try the avocado cream…thanks!

  40. Can’t wait to try this recipe!

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