How to Prepare an Eggless Breakfast Burrito
Do you want a tasty, protein-rich breakfast with no eggs? Look no further! Savory, hearty veggies and satisfying plant-based fillings come together for the ultimate egg-free breakfast burrito. Whether you’re vegan, allergic to eggs, or just curious to try something new, this recipe will do the trick.
Why You’ll Love This Recipe:
Delicious and Nutritious: Stuffed with hearty ingredients like black beans, avocado, and veggies, this breakfast burrito is full of vitamins, fiber, and protein.
Adaptable: You can use any amount of ingredients or any kind of you already have, or, if you know that your squad is on a certain diet, swap things out accordingly.
Quick and Easy: Great for busy mornings when you want a filling, healthy breakfast that’s not too hard or time-consuming to make
Filling: Between hearty beans, creamy avocado, and whatever spices you like, you won’t be hungry until lunchtime.
Ingredients
1 large flour tortilla (or use gluten-free tortilla for a GF version)
1/2 cup cooked and drained black beans (or any beans you like such as pinto or kidney beans)
1/4 cup bell pepper (any color), diced
1/4 cup red onion, diced
1/4 cup spinach (fresh, or frozen)
1/4 cup corn kernels, (or use a sweet touch, and add corn kernels!)
1 small avocado, sliced
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
Salt and pepper to taste
2 tablespoons salsa (optional)**
1 tbsp olive oil (for cooking)
Vegan cheese (optional — a little creaminess never hurt anyone)
Step-by-Step Instructions:
Prepping Your Veggies and Beans:
Chop the bell pepper, onion and avocado.
Note: If you are using frozen spinach, thaw and drain it.
(If you didn’t already, cook or heat the black beans.) You can use canned beans; you’ll just want to rinse them well before using.
Cook the Veggies:
Add the olive oil to a skillet over medium heat.
Stir in the diced bell pepper and onion. Cook, stirring until softened and gently caramelized, for about 3–4 minutes.
Stir in the spinach (if using fresh), corn, and cooked black beans. Mix it all in, and cook for an additional 2-3 minutes while the flavors meld.
Add cumin, smoked paprika, garlic powder, salt and pepper to taste.
Assemble the Burrito:
Soften your flour tortilla by toasting it in a dry skillet for 30 seconds on each side, or heating it in the microwave for a few seconds.
Place the warm tortilla on a flat surface.
Spoon the cooked veggie and bean mixture down the middle of the tortilla.
Top with a few slices of avocado on top of the mixture.
If that sounds too plain, drizzle a little salsa on the filling, or add a sprinkle of vegan cheese for added creaminess.
Roll the Burrito:
Tuck the sides of the tortilla in and roll it up tightly, from one end to the end, without squeezing stuffing out.
Optional – Toast the Burrito:
If you would like a bit of crispness on the outside then heat a dry skillet over medium.
Put the wrapped burrito seam-side down in the skillet. Flip and cook for 2-3 minutes each side or until golden and crisp.
Serve and Enjoy:
Cut the burrito in half for easy serving, eggless breakfast burrito is ready to serve. You can serve it with additional salsa or a spoonful of vegan sour cream for more flavor.
How to Make the Best Egg-Free Breakfast Burrito:
Down with Dairy: For an added boost of protein, consider adding tofu scramble or tempeh bacon to the inside of your burrito filling.
Add Some Heat: Throw in some hot sauce or chopped jalapeños for a spicy kick.
Use Whole Wheat Tortillas: To make it a little healthier, replace your regular flour tortilla with a whole wheat one for extra fibers.
Batch Cooking: This recipe is a great option for meal prep. You can prepare a batch of the veggie and bean filling in advance and store it in the fridge. Then simply assemble the burritos as you go.
Health Benefits:
High in Protein: Black beans are a great source of plant-based protein, helping to keep you full but also energized throughout the morning.
High in Fiber: The beans, veggies, and avocado combine to load your diet with fiber, which is beneficial for digestion and helps you feel full.
Healthy Fats: Avocado is packed with healthy fats that benefit heart health and skin glow.
Vitamins and Minerals: The vegetables included in this burrito, including but not limited to bell peppers, onions, and spinach(s), are loaded with vital vitamins including vitamin C, vitamin A, and iron.
FAQ (Frequently Asked Questions):
Is it possible to make this burrito gluten-free?
Yes! You can easily make this gluten-free by using a gluten-free tortilla instead of flour.
Can I make this burrito in advance?
Absolutely! You can prepare the filling ahead of time and refrigerate it for up to 3 days. When you’re ready, just warm the filling, add the avocado and assemble the burrito.
Can I use other beans?
Yes! You can use pinto beans, kidney beans, or any other variety you choose. You can also use refried beans for an even creamier filling.
Final Thoughts:
Kick Off Your Day With Egg-Free Breakfast Burritos. This easy burrito would make a satisfying The post Egg Free Breakfast Burritos appeared first on Veggies Don't Bite. It’s malleable, simple to make and full of flavors and textures that will fill you up and make you happy. If you are vegan, allergic to eggs or just want to skip one or more in your breakfast this recipe is a great an a hearty option! Whether breakfast, brunch or a speedy lunch, this burrito packs in the flavorful, and is sure to please a crowd!
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