These Easy Vegan Breakfast Burritos are a nice twist to traditional breakfast. Loaded with spices and Mexican flavors and textures, these hearty protein-packed burritos will become a family favorite! They are healthy, plant-based and oil-free!
EASY VEGAN BREAKFAST BURRITOS
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. A reader requested a recipe so here they are. These Easy Vegan Breakfast Burritos have a Mexican twist and lots of flavor, while being oil-free and easy to make.
To make these easy oil-free vegan breakfast burritos, you only need 8 ingredients (+salt & water):
- bell peppers
- ground cumin
HOW TO MAKE VEGAN BREAKFAST BURRITOS
First, you will roast the potatoes and while they are roasting, you will make the delicious vegan breakfast burrito filling of chickpeas, corn, salsa and spices.
When the potatoes are done, you will stir them into the veggie mixture. This way everything gets mixed into some delicious flavor.
Add the filling to large tortillas and wrap them up into burritos and add the avocado cream or any other topping you like.
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.
HIGH IN PROTEIN
These Easy Vegan Breakfast Burritos are full of veggies and chickpeas 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.
VARIATIONS FOR THESE VEGAN BREAKFAST BURRITOS
While I offer an avocado cream to top these vegan breakfast burritos with, there are other delicious sauces you can top them with for absolutely delicious flavor variations! I’m pretty much a sauce guru (a reader actually called me that this past week after making them all in my cookbook, haha) and I offer a TON of them on my blog, so ANY of these would be delicious on top!
- Homemade Enchilada Sauce
- Roasted Salsa Ranchera Cream
- Lemon Pepper Cream Sauce (for a vegan sour cream twist)
- Want a vegan cheesy Mexican burrito? Add my Easy Vegan Mexican Cheese Sauce to it for total bliss or my Best Vegan Queso!
- Feeling extra salsa-ish, make my own Easy Homemade Salsa, it’s AMAZING
MORE VEGAN MEXICAN RECIPES
- 30 Minute Vegan Mexican Chili
- Cheesy Mexican Tortilla Bake
- Easy Vegan Mexican Burrito Bowl
- Fat-free Baked Mexican Black Bean Burgers
- Mexican Sweet Potatoes with Tahini Sauce
- Vegan Mexican Chocolate Sweet Potato Pudding
Vegan Breakfast Burritos With Salsa
- 2 cups (280g) chopped red or gold potatoes about 1/4 inch size pieces (You want them this small so they fill the burritos easily)
- 2 cups (240g) chopped bell pepper strips about 2 inch long (I used a tricolor bag, but use any you like)
- 1/2 teaspoon salt
- 1 cup (170g) cooked chickpeas, drained and rinsed if using canned
- 1 cup (135g) corn
- 1 cup (240g) smooth salsa (I use medium heat, but use mild for kids)
- 1 teaspoon ground cumin
- 1/8-1/4 teaspoon ground chipotle chile pepper spice (optional)
AVOCADO CUMIN CREAM
- 1 large avocado
- 1/2 teaspoon ground cumin
- 2 tablespoons (30g) salsa
- 1/2 tablespoon lime juice
- 1/4 teaspoon fine sea salt
- Large Tortillas/Wraps of your choice
- Optional garnish: fresh chopped jalapenos
- First, you'll need to roast your potatoes. Preheat the oven to 400°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.
- 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 a 1/4 cup (60g) 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. When the potatoes are done, stir them in last to the veggie mixture and remove the pan from the heat.
- 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°F until warmed through.
*Nutrition does not include tortillas
*This post was originally published on September 28, 2015, but was republished with new tips and gram weight ingredient measurements on February 14, 2019.