This girl loves her breakfast burritos…and this vegan black bean breakfast burrito has my whole family singing its praises! Rich and hearty black beans and creamy sweet potatoes are a match made in heaven. It comes together in one pan, in about 30 minutes and makes a big batch so it’s perfect for meal prep.
In my opinion, the breakfast burrito is one of the greatest real world culinary inventions of my lifetime. For starters, I love a savoury breakfast. But this is a hearty, savoury breakfast that you can hold in one hand and take on a morning walk. I mean, what’s not to like?
As a self-professed breakfast burrito connoisseur, I have a few gripes about the kind you get in the coffee shop. For starters, sketchy tortillas packed with weird dough conditioners. The other issue? I can never figure out why restaurants layer SO much rice or potato into their burritos. I’m no marathoner…I don’t need all that starch. But what I do need is protein + fibre to keep me full, which is usually in short supply in takeout vegan breakfast burritos. Because there’s no room for it because of all that RICE.
Ha ha, obviously I have issues to work out. So I dreamed up my ultimate vegan breakfast burrito: saucy, hearty and absolutely packed to the gills with veggies! Depending on the wrap you use, and how much you stuff them, each burrito will have in the ball park of 10-15 grams of protein plus about as many grams of fibre.
Health Benefits of Black Beans
Black beans are an incredibly nutrient-dense food. You might be surprised just how much goodness is packed into these little beans!
- Just a half cup of cooked black beans contains 8 grams each of plant-based protein and fibre to help feed your gut microbiome!
- The same half cup has about 320mg of heart-healthy potassium alongside small amounts of bone-building calcium and blood-building iron and folate.
- The dark colour of black beans comes from antioxidant and anti-inflammatory anthocyanin pigments.
- Black beans are also high in copper, which is critical for building the antioxidant SOD in your body – plus helping protect the collagen in your skin.
What you’ll need for these Black Bean Vegan Breakfast Burritos:
The ingredients list might look lengthy…but it’s mostly pantry seasonings! So let’s get your shopping list together…
- 100% Whole Grain or Gluten free tortillas. In the whole grain camp, I love Silver Hills, La Tortilla Factory or Bakestone. Both La Tortilla Factory and Bakestone also make gluten free options – and Siete are fantastic (and grain free!)
- Veggies: yellow onion, garlic sweet potato, red bell pepper and baby spinach
- Seasonings: onion powder, garlic powder, paprika, cumin, oregano + salsa
- Optional toppings: hot sauce, vegan cheese, avocado
How to make amazing make-ahead breakfast burritos
My friend Lindsay Pleskot makes freezer burritos for her new mom friends…which is genius. Since this recipe will make 6-8 burritos depending on how big you want them, why not try this trick?
- Fold and wrap burritos, wrapping them tightly in aluminum foil.
- Pop burritos into a freezer-safe bag…and voila! You’ve got burritos ready to go.
- To reheat, bake from frozen for 35-40 minutes at 400 degrees. Pop them in the oven when you wake up, and they’ll be ready by the time you are!
More protein-rich plant-based breakfast ideas right here:
Healthy Vegan Black Bean Breakfast Burritos
- 1 tablespoon avocado oil
- 1 medium sweet potato cut into 1 cm (1/2 inch) cubes
- ½ medium red onion diced
- 2 14 oz cans black beans rinsed and drained
- 1 large red bell pepper diced
- ½ cup your favourite salsa
- 1 cloves garlic chopped
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon paprika sweet or smoky
- ½ teaspoon salt
- 4 handfuls baby spinach
- 6 large gluten free or whole grain tortillas
Optional for serving
- diced avocado
- vegan cheese
- hot sauce
- Heat avocado oil in large nonstick pan over medium heat. Add sweet potatoes + onions, toss to coat with oil and add 1/4 cup water and cover immediately with lid. If you don't have a lid big enough, use a cookie sheet like I do.
- Cook until sweet potatoes beginning to soften, about 5-7 minutes.
- Add black beans, bell pepper, salsa, garlic, cumin, garlic powder, onion powder, oregano, paprika, and salt plus 1 cup water. Simmer on medium until mostly absorbed but still a bit saucy, about 7-10 minutes. If sweet potatoes aren’t cooked and mixture is drying out, just add ¼ cup more water as needed.
- Finally, stir in spinach just until wilted. Taste and adjust any seasonings as you wish.
- Divide mixture among tortillas (about 1 cup filling each), add desired toppings and wrap.
- Filling mixture will keep for 3-4 days in the fridge. If wanting to freeze, wrap tightly in aluminum foil, then transfer to a freezer-safe bag. To reheat from frozen, bake 35-40 minutes at 400 degrees Fahrenheit.