Healthy Vegan Black Bean Breakfast Burritos
Filling, flavourful and packed with plant-based protein and fibre, these vegan black bean breakfast burritos are the perfect hearty breakfast. Just one pan, 30 minutes and you'll make enough to meal prep a week's worth of breakfast!
Ingredients
- 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
Instructions
- 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.
Notes
Take your time to cut the sweet potatoes into the proper size. It's the secret to them cooking quickly!
The black bean sweet potato filling also makes a great grain bowl topping!