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 and gluten-free if you use gluten-free tortillas!
EASY VEGAN BREAKFAST BURRITOS
One of my favorite breakfasts to eat is a delicious vegan breakfast burritos made with healthy plant-based ingredients!
These Easy Vegan Breakfast Burritos have a Mexican twist and lots of flavor, while being oil-free and easy to make. And when I say easy, I mean simple and no fuss. Seriously, when I want breakfast, I don’t want a million steps before I can eat breakfast! These are quick and ready with only a few ingredients and about 30 minutes to make.
No eggs, no tofu, no cheese or meat. Just good nutritious whole foods breakfast!
INGREDIENTS
To make these easy oil-free vegan breakfast burritos, you only need 8 main ingredients (+salt & water):
- potatoes
- bell peppers
- chickpeas
- corn
- salsa
- ground cumin
- avocado
- tortillas
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.
HOW TO STORE THESE BURRITOS
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 healthy vegan breakfast burritos are hearty, 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.
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.
- If you prefer green salsa, make this Tomatillo Salsa Verde instead!
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
- Crispy Vegan Potato Tacos
- Mexican Sweet Potatoes with Tahini Sauce
- Vegan Mexican Chocolate Sweet Potato Pudding
Easy Vegan Breakfast Burritos (9 Ingredients!)
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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These were really flavorful. And so simple! Thank you!
I JUST MADE THESE FOR BREAKFAST AND THEY WERE SO SO SO YUMMY!!! Thank you so much for sharing this recipe!! I have been struggling with my mental health lately and have struggled to get in the groove of cooking vegetarian meals (i’ve been vegetarian for about 2 years now) so my body was sufferring which in turn made me more depressed… a vicious cycle. BUT when I put a spoonful of this in my mouth to taste it I had an ear-to-ear smile slapped across my face because it was so delicious! Food is so much more than just food and I wholeheartedly thank you for showing me that i can find yummy and easy recipes to make for myself and turn my boyfriend into a vegetarian little by little! 😝❤
This looks really tasty. I have a potato and sweet potato sensitivity. What fo you suggest for an alternative? I often use cauliflower or parsnips. Not sure if either would work in this recipe. Thanks!
I made these for “brinner” the other night. I didn’t have quite enough bell pepper so added onions. We loved them! And even more flavorful the next day! I used LaTortilla Factory corn tortillas that have no oil. That’s the only non-oil tortilla in my small town at HEB. Thanks for a great recipe!
I’m so happy you loved these Sharon!
Hi there-I regularly appreciate your recipes; the content for inspo-the aesthetics, your creativity with the vegan focus and the wholesome factor.
I notice that you create dishes with low fat content.
Is this for your Family health particularly-it’s clear you guys have cleared up some health issues-which is fab,
Do you then just intake sufficient great fats from the ingredients used, ie: often avocado, and nuts and seeds..?
I have gotten to know what works for me best, and I assume the same of you, Brandi, I am just curious!
Cheers,
SL
Hi Su-lee! Thank you so much! Yes, exactly, we are not low-fat, but rather, oil-free. Big difference. It is healthier to eat fats in the form of their natural state, which is through whole foods. Like you mentioned, nuts, seeds, avocados and olives for example. We eats nuts or seeds daily. I make a lot of sauces from nuts and also use them in my baking and sprinkles seeds or nuts on a lot of my soups. This contains not only fats, but also vitamins, protein, carbs, etc. By eating the whole food, you get the full nutritional profile, as opposed to oil, which is processed and extracted FROM the whole food and is literally 100% pure liquid fat. Not to mention, there is 14 grams of fat in just 1 tablespoon of oil! That adds up very quickly. Plant-based doctors, like Dr. Esselstyn teaches the importance of avoiding oils. We are not perfect, but we do our best to greatly reduce our intake. You can learn in great depth about it on my post here: https://thevegan8.com/2019/01/09/how-to-cook-bake-without-oil/
Tried these burritos and loved them but I cut out the cumin as I am not a fan of cumin
feed them to my friends who just came back from Mexico and they loved them also
Wonderful Linda! I’m so glad everybody enjoyed them!
Wonderful Sharon, so happy to hear how much you all loved them! Thank you so much for making them and taking the time to leave a review!
This dish looks amazing. I wish I could eat that right now!
Thank you, hope you love it!
Great Recipe. Going to try soon. Any advice on freezing them?
Hi Jasmine, I’ve never tried freezing these so I don’t know for sure how they’d turn out. But I would suggest making them as listed and then wrapping them tightly in foil and baking them in the foil on a low heat in the oven to warm through.
When are the potatoes added? Nothing more is said after they are roasted.
Oops, it’s added to step 4 now!
Brandi, you have outdone yourself again, the first time was with the Garlic Alfredo sauce, and now with the Mexican Breakfast Burritos! I am truly thankful, that you are putting these recipes out here for people like me! Love love!! Thanks, Carolyn in Louisiana!
Oh yay Carolyn! So happy to hear this and thank you very much for your kind words! Thank you for the feedback so much. Hey, my hubby is from Louisiana 🙂
Can’t wait to try this recipe!
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!
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.
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!
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!!
Wow, that’s so awesome to hear! Thank you so much Sue for such wonderful feedback! I really appreciate it!
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 🙂
lots of love,
Suji
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. 🙂
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. 🙂
Awesome Riley, thank you so much!
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!
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!
Thank you so much Lisa! So glad you enjoyed these burritos!! 🙂
You’re really after my heart errr stomach with this one!!! Breakfast, Lunch and Dinner SOLVED!!!
Haha, yes, this will make your stomach happy!!
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.
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!
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!
You are a sweetheart Michelle, thank you so much for that compliment! 🙂
These look amazing, Brandi! I love that you used potatoes instead of rice. 🙂
Thank you so much Sina! I love my potatoes!
Filming? Now I’m intrigued 😀
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!!! 😛
I made a batch of these but added onion with the peppers. They are amazingly filling and delicious. 🙂 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. 🙂
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! 🙂
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. 🙂 I pointed them toward this blog.
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!