Plate of breakfast burritos with side of salsa and avocado

Breakfast Burritos without Eggs

These incredibly satisfying breakfast burritos without eggs are packed with flavorful spices and are so easy to make. They’re a balanced and delicious morning meal and perfect for on the go if you make them ahead of time.

Plant-based and easy to make, these breakfast burritos only require 8 ingredients.

Customize these burritos to your liking with optional ingredients and choose from an array of wraps or tortillas including gluten-free, low-carb, or whole grain.

WHY THIS WORKS

  • Satisfying and balanced meal with carb, protein, and veggies.
  • Convenient with the use of pre-chopped frozen potatoes and vegetables and a seasoning blend
  • Requires only 8 ingredients
  • Can be made ahead of time for a quick reheat and grab-and-go breakfast
  • Easily customizable with your choice of tortilla or wrap, salsa, and optional ingredients.
  • For the family member who likes eggs – you can add the eggs separately in their burrito
  • The beans and vegetables make this an easy plant-forward meal to try

INGREDIENTS FOR BREAKFAST BURRITOS WITHOUT EGGS

  • Frozen diced potatoesReduce prep time with the convenience of frozen diced potatoes. Potatoes are incredibly filling and packed with nutrients. They’re especially rich in vitamin C–an antioxidant the body needs to fight free radical damage, and potassium–an electrolyte and mineral that helps to regulate blood pressure, proper nerve signals, and muscle contraction.
  • Frozen chopped bell peppers or southwest vegetable blend – Chopped frozen bell peppers are another time saver. Bell peppers are low-calorie and nutrient dense. They’re loaded with the antioxidant vitamin C, which helps the body heal and repair. Vitamin C also helps absorb iron and is needed to form blood vessels, collagen in the bone, and muscles.
  • Canned black beans – A convenient and plant protein choice. One cup of canned black beans contains about 15 grams of protein and 14 grams of fiber. Protein is the building block for our bones and muscles and essential for tissue repair. Fiber supports gut health and growing evidence shows it can help reduce the risk of chronic diseases. The recommended fiber intake is between 20-35 grams per day, depending on your age and gender.
  • Salsa – Traditionally made with tomatoes, peppers, onions, and lime juice, salsa is one of the best ways to boost flavor and nutrition in a meal. Low calorie and rich in vitamin C, salsa also contains a good amount of lycopene from tomatoes. According to research, lycopene is linked to reduced cancer risk. Another benefit of salsa is the anti-inflammatory effects of quercetin–an antioxidant in tomatoes and onions.
  • Chili lime, taco, or chipotle seasoning – Elevate the taste and quality of the burritos with a punch of one of these spicy blends. I use chili lime seasoning in this recipe. If you go with taco seasoning, you can omit the cumin since taco seasoning already has cumin.
  • Cumin – Adds a robust and earthy flavor.
  • Large tortillas – burrito size or wraps – Choose from a wide variety of tortillas and wraps–flour, low-carb, gluten-free, whole wheat, flavored, and more.
  • Avocados – Also known as butter fruit, avocados are nutritious and widely known for their substantial amount of monounsaturated fat–a healthy type of fat that can help reduce bad cholesterol which can lower the risk for heart disease and stroke. Moreover, avocados also contain lutein and zeaxanthin, phytochemicals that help protect the eyes. They also contain folate, an essential nutrient for a healthy pregnancy.
  • Optional ingredients: Personalize your breakfast burritos with optional ingredients like chopped jalapeno, cilantro, cheese, sour cream, or Greek yogurt.

EQUIPMENT NEEDED

  • 1 large sauté pan or skillet
  • 1 heat resistant spoon for cooking

STEPS

Frozen diced potatoes in an air fryer.

First, cook the frozen diced potatoes. You can either cook in a pan on the stove or roast in the oven. Follow the instructions on the package. I choose to air fry my potatoes since it’s faster this way and my air fryer doesn’t require preheating.

Bell peppers cooking in pan.

Cook the frozen bell peppers or southwest vegetable blend along with a little water in a large frying pan or sauté pan over medium heat. Cook until all the water has evaporated. This will take about 5-7 minutes. Keep a close eye on it.

Canned black beans, salsa, and seasonings added to pan and cooked.

Next, add the canned black beans, salsa, cumin, and seasoning to the pan. Stir occasionally and cook until the sauce has thickened up. This will take about 5-10 minutes depending on the texture of the salsa you are using.

Chopped avocados

Chop your avocados while the beans and veggies are cooking. Or you can opt to not chop the avocados and mash them directly onto the tortillas before you add the bean and veggie filling.

Cooked breakfast burrito with no eggs filling: black beans and veggies with cumin and chili lime seasoning blend.

This is what the cooked seasoned black beans and veggies filling will look like. Taste and adjust the seasoning to your liking. You can mix in the cooked potatoes at this point. I prefer to add them separately, so they maintain their crispness.

Burrito filling--black beans, veggies, potatoes in tortilla prior to rolling.

Once the burrito filling is all cooked, remove it from the heat and get ready to assemble the burritos. Start with adding the beans and veggies filling and potatoes.

Avocados added to burritos 2 ways: Either mashed directly onto the tortilla or chopped and added to the filling.

Next, add the chopped avocados. Alternatively, you can also mash the avocados directly onto the tortillas as shown in the picture above. Just do this before you add the filling. Add any optional ingredients if you’d like. Just be careful not to overdo it or it will be too much to get a good roll.

Rolling breakfast burrito: fold in the sides first, then fold in the corners, and fold up the bottom last.

Now it’s time to get rolling! Start by folding in the left and right sides first. Then fold in the corners and the bottom.

Lastly, keep rolling the burrito tightly tucking the filling in as your roll.

Breakfast burritos without eggs, sliced in half and plated alongside a small bowl of salsa.

Slice your breakfast burritos in half or keep them whole and serve them alongside the condiments of your choice.

If you’re planning on eating your burritos later, you can roll them tightly in aluminum foil and place them in the fridge. When you’re ready to eat your burrito, place it in the oven at 300-325 degrees Fahrenheit and warm up until heated through.

FAQ

Can breakfast burritos be made with eggs?

Absolutely! If you’d like to add scrambled eggs, mix them with the cooked bean and veggie mixture. Alternatively, you can add eggs separately during assembly if you have egg eaters and non-egg eaters in the house.

Can I use different sized tortillas?

Sure, just adjust the filling amount to fit the tortilla size of your choice. Burritos are pretty foolproof when it comes to assembling. If you’ve added too much to the tortilla and it’s harder to roll, just remove some of the filling.

Can I make a quesadilla out of this?

Yes. The bean and veggie filling combined with the cheese of your choice would make a delicious quesadilla.

Add the filling and cheese to one side of the tortilla, fold it in half, and cook on a greased pan on the stove. Cook until the cheese melts and the tortilla gets warm and toasty. Flip the tortilla to cook the other side.

Or you may opt to sandwich the bean filling and cheese between two tortillas, cook on one side then flip and cook on the other side.

Substitute for black beans?

You can substitute the black beans for any of the following:

– pinto beans
– cannellini beans
– great northern beans
– kidney beans
– chickpeas
– charro pr chili beans (do not rinse as these beans are packed with flavor)

Will tofu work with breakfast burritos without eggs?

Yes. Choose firm tofu and crumble it into the pan along with the black beans and salsa once the water has all evaporated from cooking the vegetables. You can also swap out the black beans and use tofu as your plant protein.

Do I have to add potatoes?

No. I’m a firm believer in adapting a recipe to your liking. You don’t have to eat anything you don’t like! If you have family members who like potatoes and you don’t, just add potatoes to their burritos at assembly and omit them in yours.

Plate of breakfast burritos with side of salsa and avocado

Breakfast Burritos without Eggs

Breakfast burritos without eggs are a balanced and delicious plant-based morning meal and packed with protein and fiber. These tasty burritos are easy to customize with only 8 ingredients and can be made ahead of time for a quick grab-and-go meal.
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast, Main Course
Cuisine American, Mexican
Servings 3 whole burritos (or 6 half burritos)
Calories 689 kcal

Equipment

  • 1 large skillet or sauté pan
  • 1 wooden or heat-resistant cooking spoon

Ingredients
  

  • 1 15oz canned black beans, drained and rinsed
  • 1 cup salsa
  • cups frozen diced potatoes (for convenience)
  • 2 cups frozen bell peppers or southwest style blend
  • 3 large tortillas (your choice of burrito or wrap)
  • 2 avocados (chopped or you can skip chopping and use a fork to mash the avocado directly onto the tortilla)
  • 1 tsp chili lime, chipotle, or taco seasoning (see note)
  • 1 tsp cumin
  • Optional: jalapeno, cilantro, shredded cheese, sour cream, or Greek yogurt.

Instructions
 

  • First, cook the frozen potatoes. There are a few ways to do this. You can cook them in the pan over the stove, oven-roast, or air fry. Look at the package directions for cooking instructions. I use an air fryer and cook for about 10 minutes at 400°F.
  • While the potatoes are cooking, get all your ingredients together.
  • Cook the bell peppers in the pan along with a ¼ cup of water on medium heat. Cook until the water has all evaporated. This will take 5-7 minutes. Keep a close eye on it.
  • Once the water in the pan has all evaporated, add the beans, salsa, and seasoning blend. Stir occasionally and cook for 5-10 minutes until the sauce has thickened up. The time can vary depending on the texture of the salsa you are using. Once the salsa has thickened, taste and adjust the seasonings.
  • When the potatoes are done cooking, stir them into the pan and remove from heat. Or if you're like me and want to bite into crispy potatoes, keep the potatoes in a separate dish and add them separately at assembly.
  • Assemble the burritos. Picture a rectangle right at the center of the tortilla, that is where you place the filling. Start by adding the beans and veggie mixture and potatoes. Follow with chopped avocados and optional ingredients. Or if you're not chopping the avocado, you can mash it directly onto the tortilla before you add all the fillings.
  • Roll and wrap the burritos tightly. Start by folding the sides in first, then fold in the bottom corners. Roll it all up, tucking the filling in tightly as you roll.
  • You can wrap the burritos tightly in aluminum foil and store them in the fridge. When you're ready to eat, reheat in the oven at 300-325°F until heated through.

Notes

If you use taco seasoning, you can omit the cumin since taco seasoning already has cumin. 
 
*Nutrition information is an estimate based on ingredients used. 
Keyword breakfast, burrito, no eggs

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