Vegan Breakfast Burritos with Salsa
These easy vegan breakfast burritos are a nice twist on 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!
These easy vegan breakfast burritos are a nice twist on 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!
- 1/2 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cumin
- 1/4 teaspoon fine sea salt
- 1 large avocado
- optional garnish: fresh chopped jalapenos
- 2 cups (280g) chopped red or gold potatoes about 1/4 inc
- 2 cups (240g) chopped bell pepper strips about 2 inch lon but use any you like)
- 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)
- 1/8-1/4 teaspoon ground chipotle chile pepper spi
- 2 tablespoons (30g) salsa
- 1/2 tablespoon water or lime juice
- large tortillas/wraps of your choice
- Carbohydrate 3.71209266666667 g
- Cholesterol 0 mg
- Fat 6.03383833333333 g
- Fiber 2.76131658999125 g
- Protein 0.916933 g
- Saturated Fat 0.864387833333333 g
- Serving Size 1 1 burrito (41g)
- Sodium 120.149333333333 mg
- Sugar 0.950776076675414 g
- Trans Fat 0.390968133333333 g
- Calories 67 calories
Step-by-step
- First, roast your potatoes. Preheat the oven to 400°F (204°C) and line a sheet pan with parchment paper. Spread the chopped potatoes evenly and season lightly with salt and pepper. Chop potatoes about 1/4 inch each. Bake for 20 minutes until tender and starting to brown. Check with a fork.
- While potatoes cook, chop bell peppers into 2-inch strips. Prepare chickpeas, corn, and spices.
- With about 10 minutes left for potatoes, cook bell peppers in a large pan with 1/4 cup (60g) water over medium heat for 5-8 minutes until tender and water evaporates.
- Add chickpeas, corn, salsa, cumin, and chipotle pepper (if using). Stir and cook 5-10 minutes until heated through and sauce thickens.
- When potatoes are done, stir them into the veggie mixture. Remove from heat.
- Prepare avocado cumin cream by processing avocado, cumin, salt, and water/lime juice in a food processor or blender until smooth.
- Add the cooked veggie mixture to tortillas. Drizzle with avocado cream. Add optional jalapeno.
- Wrap extra burritos tightly in foil (without avocado cream) and refrigerate. Reheat in a toaster oven or oven at 300°F.
My Favorite Vegan Breakfast Burritos: A Busy Mom's Quick and Healthy Meal
Mornings are crazy, aren't they? Between getting the kids ready for school, packing lunches, and trying to squeeze in a quick workout before work, finding time to prepare a healthy and satisfying breakfast often feels impossible. For years, I struggled with this very problem. I'd grab whatever was quickest – usually something processed and full of sugar – leaving me feeling sluggish and unsatisfied by mid-morning. That all changed when I discovered these amazing vegan breakfast burritos. Not only are they incredibly delicious and packed with flavor, but they’re also incredibly easy to make ahead of time, saving me precious minutes on those hectic mornings.
The beauty of these burritos lies in their versatility. You can customize them to your liking, using whatever vegetables you have on hand. I often add extra veggies like spinach or mushrooms, depending on what’s fresh at the farmer's market. The recipe itself is incredibly forgiving; if you don't have chipotle peppers, leave them out! The base flavors of cumin, salsa, and the creamy avocado topping are enough to make these burritos a standout breakfast. And the best part? They’re completely plant-based, meaning they’re packed with fiber and protein to keep you feeling full and energized throughout the morning.
Making Ahead for Busy Mornings: One of the things I love most about this recipe is that it’s perfect for meal prepping. I usually make a big batch on the weekend, and then portion them out into individual containers for easy grab-and-go breakfasts during the week. This saves me so much time and stress, especially on those mornings when I’m running late. Simply reheat them in the microwave or oven for a quick and convenient breakfast that’s just as satisfying as if you'd made it from scratch that morning.
Beyond Breakfast: While these are fantastic for breakfast, don't limit yourself! These burritos are also a great option for a quick and easy lunch or even a light dinner. The hearty filling keeps you satisfied, and the flavors are so vibrant that they never get old. I often pack one for lunch when I’m working from home or taking a day trip with the kids. It's a portable, healthy, and delicious alternative to boring sandwiches or salads.
Tips for Success: Here are a few tips to help you make the most of this recipe:
- Don't overcook the potatoes: You want them tender but not mushy. Check them with a fork to ensure they're cooked through.
- Adjust the spice level: If you prefer a milder flavor, reduce the amount of chipotle pepper or use a milder salsa.
- Get creative with fillings: Don't be afraid to experiment with different vegetables and beans. Black beans, sweet potatoes, or zucchini would all be delicious additions.
- Make it your own: Add a dollop of vegan sour cream or a sprinkle of fresh cilantro for extra flavor and texture.
These Vegan Breakfast Burritos have become a staple in our household. They're a healthy, delicious, and convenient way to start the day, even amidst the chaos of a busy morning. I hope you enjoy them as much as we do! Let me know in the comments if you try them and what your favorite variations are!
