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.
Disclosure: This post contains Amazon affiliate links. As an affiliate, I earn a commission on qualifying purchases.
WHY THIS WORKS
- Satisfying and balanced meal with carb, protein, and veggies.
- Convenient with pre-chopped frozen potatoes and vegetables and a seasoning blend
- Requires only 8 ingredients
- Make ahead of time for a quick reheat and grab-and-go breakfast
- 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 to their burrito
- Plant-forward meal
INGREDIENTS FOR BREAKFAST BURRITOS WITHOUT EGGS
- Frozen diced potatoes – Reduce 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 with the regulation of blood pressure, 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 and heart health. For reference, the recommended fiber intake is about 14 grams for every 1,000 calories consumed [1].
- 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 may support heart health and may offer cancer protection [2]. 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 [3]. Moreover, avocados also contain lutein and zeaxanthin, phytochemicals that support eye health [4]. They also contain folate, an essential nutrient for a healthy pregnancy.
STEPS
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.
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.
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.
Chop your avocados while the beans and veggies are cooking. Or for convenience, don’t chop the avocados and mash them directly onto the tortillas before you add the bean and veggie filling.
This is what the cooked seasoned black beans and veggies filling will look like. Notice how the liquid has evaporated. 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.
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.
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.
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.
Slice your breakfast burritos in half or keep them whole and serve with condiments such as salsa or hot sauce.
If you’re planning on eating your burritos later, roll them tightly in a paper towel then plastic wrap or aluminum foil, and place them in the fridge. When you’re ready to eat your burrito, place it in the oven at 300 to 325 degrees Fahrenheit and warm up until heated through.
FAQ
A variety of factors could be contributing to soggy burritos. Here are some tips to prevent that from happening:
– Dry out the ingredients as much as possible. For this recipe, make sure that all the liquid in the salsa has completely evaporated when you’re cooking the ingredients.
– Don’t add the ingredients when they’re piping hot off the stove.
– Include starchy ingredients like potatoes or rice to help absorb some of the liquid.
– Warm the tortilla to make it more pliable. Five to ten seconds in the microwave should do.
– Don’t overload with ingredient fillings.
– Keep wet ingredients like sour cream and salsa separate–have them on the side instead of in the burrito
– Make a tight burrito roll.
– To store burritos in the fridge, make sure that the burrito ingredients are at room temperature before wrapping. Wrap tightly with a paper towel to absorb any moisture. Then wrap tightly with aluminum foil or plastic wrap before refrigerating.
– Make sure your tortilla is big enough to hold all of your ingredients and still have room to wrap it up tightly.
– Warm up the tortilla for 5 to 10 seconds in the microwave to make it more pliable and less likely to tear.
– Layer ingredients carefully: Start with a base layer such as beans with or without eggs, and then add other ingredients. Be careful not to overfill the burrito as this can cause it to burst open.
– Fold the burrito tightly: Fold the bottom of the tortilla up over the filling, then fold in the sides, and roll tightly to seal. Tuck the sides and corners in as you’re rolling it up.
– Use a toothpick to secure and hold it in place after you’ve wrapped it up. If you’re storing it in the fridge, place the toothpick after you’ve completely wrapped the burrito with foil or plastic wrap.
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.
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.
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.
Breakfast Burritos without Eggs
Equipment
- 1 large skillet or sauté pan
- 1 wooden or heat-resistant cooking spoon
Ingredients
- 1 15oz canned black beans, drained and rinsed (see notes for substitutions)
- 1 cup salsa
- 2½ 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
Tried this recipe? Share in the comments how it worked out for you and how you made it your own with variations or adaptations you made.
