Veggies Don't Bite

Using whole-food ingredients to create simple plant-based recipes that are bursting with flavor.

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30 minute Vegan Breakfast Burritos from Minimalist Baker and a Giveaway!

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Burritos are life. I mean, is there anything you CAN’T wrap in a tortilla? I think not. Just look at my Pizza Burritos as proof, those things are insanely good and have quickly become one of my most popular recipes!

Two breakfast burritos cut in half on a black plate

This is a sponsored conversation written by me on behalf of Minimalist Baker. The opinions and text are all mine.

So as I was perusing through the incredible new cookbook by Minimalist Baker that was sent to me to review, you know that as soon as I hit the page on breakfast burritos I had to stop, stare and drool just a little. This recipe is SO good, and I’m not bumping that up even a tiny bit just because I got a free cookbook to review.

You should know me better than that by now. Every single person in my house, large and small, devoured these. I of course served them for dinner, because there are no rules when it comes to when we eat what, and then I had to eat more for breakfast. Convinced yet? Then scroll down, make these, and make sure to enter the giveaway for a book of your very own!An overhead shot of Minimalist Baker's Everyday Cooking cookbook

The first thing I noticed when I got this book was how mouthwatering the cover was. I mean, just LOOK at these burgers. Most of us eat with our eyes, and one look at the cover had my tastebuds going.

This Book Is Perfect For Busy People

It’s a gorgeous book inside and out. Which is why when I got to the page with the vegan breakfast burritos I immediately drooled. I love her concept of letting you know whether each recipe is 10 ingredients or less, uses only one bowl, gluten free and/or takes 30 minutes or less.

For us busy people, this is perfect because the worst is when you’re part way through a recipe when you figure out that dinner won’t be ready before anyone’s bed time.

Then all hell breaks loose because kids and husbands are melting down, blood sugar is rapidly declining and then you end up throwing crackers at them just to shut them up which results in the dinner you broke your butt cooking not being eaten and then you spend the rest of the night pissed off….just an example of course.

Not that it’s happened to me. My family is perfect and patient all the time, especially the 4 year old 😉

A close up of a cut up breakfast burrito on a black plate

It’s Hard To Choose!

There are so many recipes I want to make from this book. Spiced buckwheat pancakes, savory eggless benedict, pizza-stuffed mushrooms, garlic scalloped potatoes, cornbread chili pot pies, garlic pineapple stir-fried quinoa, every single burger in here, and the dessert…omg the dessert.

I need to stop. I’m drooling. I will be making more of these recipes and definitely will post on Instagram, so make sure you’re following me! But these vegan breakfast burritos. SO. DARN. TASTY.

I love all the fun fillings they include. All my favorite things. I even already make my beans this way (minus one extra ingredient I use), so I knew they would be amazing the minute I read the recipe. My 5 year old even said “I love the spices in here” aka the lime tang and cilantro. When all three kids stuff their face, you know it’s a winner.

AN open cookbook at a breakfast burrito recipe page with ingredients to make it around it

So get on these and enter this amazing giveaway! And don’t forget to make extra of all the fillings, store them in containers and have breakfast, lunch or dinner ready in a snap (I’m not going to lie, we’ve been eating them for three days). Tell me what you think of these vegan breakfast burritos and leave me a comment here!

Also follow me on Instagram and tag me at veggiesdontbite AND #veggiesdontbite with all your burrito remakes! I’m also on Facebook so would love to connect with you there too. Basically find me everywhere because burritos rule the world!

A closeup of cut up breakfast burritos on a plate

The Vegan Breakfast Burrito (30 minutes or less)

Sophia DeSantis
Vegan breakfast burritos to rock any type of eaters world. These are hearty, filling and downright delicious, all in 30 minutes or less!
4.72 from 7 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast, Main Course
Cuisine Mexican
Servings 2 burritos
Calories 713 kcal

Ingredients
 
 

RICE

  • 3/4 cup white rice, rinsed and drained
  • 1 1/2 cups water
  • 1/4 tsp sea salt
  • 1/2 lime juiced (1 Tbsp or 15ml)
  • 1/4 cup fresh cilantro, chopped

HASH BROWNS + ONIONS

  • 4 small red potatoes*
  • 1/2 red onion 55g
  • 1 - 2 tbsp vegan butter (or 15-30ml olive oil)
  • 1/4 tsp each sea salt and black pepper

BLACK BEANS

  • 1 cup cooked black beans (if unsalted, add 1/4 tsp salt)
  • 1/4 tsp each ground cumin garlic powder, and chili powder

QUICK AVOCADO SLAW

  • 1/4 ripe avocado
  • 1 lime juiced (2 Tbsp or 30ml)
  • 1 cup purple cabbage, green cabbage, or radish, thinly sliced
  • 1 jalapeno, seeds removed, thinly sliced
  • Pinch each of sea salt and black pepper

FOR SERVING

  • 2 large vegan flour tortillas white or wheat, to your preference (I used gluten free)
  • 1/2 ripe avocado sliced
  • 1/4 cup salsa
  • Hot sauce optional

Instructions
 

  • Start by adding the rice, water, and salt to a saucepan and bringing it to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes or until all of the water is absorbed and the rice is fluffy. Remove from the heat and set aside.
  • As the rice is cooking, heat a large metal or cast-iron skillet over medium heat. Wash and chop potatoes into bite-size pieces.* Slice the onion into 1/4-inch rings.
  • Once the skillet is hot, add the vegan butter. Swirl to coat. Add the potatoes to one half of the pan and the onions to the remaining half. Season with the salt and pepper, cover, and let cook for 4-5 minutes on one side. Then flip/toss to brown on the other side for 4-5 minutes, or until golden brown. Remove from the heat and set aside.
  • Add the beans to a small saucepan over medium heat and season with the cumin, garlic power, and chili powder. When bubbly, reduce the heat to low to keep warm.
  • To make the slaw, mash together the avocado and lime juice, then add the cabbage and jalapeno and toss to combine. Season with a pinch of salt and set aside.
  • To the cooked rice, add the lime juice and cilantro. Toss with a fork to combine.
  • To soften the tortillas, wrap in a damp towel and warm in the microwave for 30 seconds, (or in a 350 degree F oven (176 degrees C) for 1-2 minutes.
  • Add the fillings in any order, followed by sliced avocado and salsa (or hot sauce, if desired). Roll up, slice in half, and enjoy. Serve any extra potatoes, black beans, or rice on the side.

Notes

  • I did not use the vegan butter or oil to cook the potatoes but instead sautéed with veggie broth, constantly mixing so they didn't stick. I also used brown rice because that is what we have at home. I did not have a jalapeño pepper for the slaw, but I did have some cherry bomb peppers, so I used those instead because I loved the idea of some heat in mine (I kept it out for the kids and husband). Use gluten free tortillas to make this gluten free.
  • *This recipe yields leftover potatoes, rice, and black beans, all of which are calculated into the nutrition information (page 282 of book and below). Specific nutrition information will vary depending how generously you fill your burrito.
  • Tips to prep ahead: Make fillings and store in fridge to use whenever.
  • Baby/toddler food idea: Serve as a bowl for babies (cut up potatoes into small pieces) and toddlers. Or for toddlers make into small thin long burritos.
  • Reprinted from Minimalist Baker’s Everyday Cooking by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Dana Shultz

Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

Nutrition

Calories: 713kcalCarbohydrates: 131gProtein: 19gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 801mgPotassium: 1662mgFiber: 19gSugar: 8gVitamin A: 975IUVitamin C: 90.9mgCalcium: 158mgIron: 5.7mg

Nutrition and metric information should be considered an estimate.

Keyword burrito recipe for breakfast, healthy burrito
Tried this recipe?Let me know how it was!

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Comments

  1. lenia says

    Nom, nom! They look mouthwatering! My hubby bought it for me as a present for my Nameday. It is an awesome book! Dana has done a great job!
    Filakia polla, dear Sophia!

    Reply

  2. Alexandra Robertson says

    These are making my pregnant belly so hungry! I love her blog and recipes. The. burritos would definitely be a hit with my husband too since they seem to be beru substantial and could carry him until lunch. yum!

    Reply

    • veggiesdontbite says

      Ha! I totally loved burritos when I was preggo too! Congrats btw! And yes, these are very substantial.

      Reply

  5. Cassie says

    I would love to win this book because I want to carry more innovative vegan recipes with me on hand when I go to college this year. I want to teach people that cooking vegan in college is easy and fun!

    Anyways, these breakfast burritos look AMAZING! I would love to take a bite!

    Reply

  7. Marla says

    I’d love to win this book because every recipe I’ve made by Minimalist Baker has been Amazing:)) Thank for the Give-a Away! I love to go to eat breakfast but love cooking dinner!

    Reply

  10. Lydia Claire says

    I would love to win this book so I can try all the recipes! Dinner is probably my favorite meal.

    Reply

    • veggiesdontbite says

      Yes!! Love the savory followed by some sweet. LOL. This book is definitely an amazing extension of her blog!

      Reply

  13. Thia says

    oh, Sophia, the 3rd pic of this post –the close-up of the burritos — is pure porn!! Talk about drooling!

    I’d love to win this cookbook, if only for this burrito recipe…but Dana also has fabulous recipes for veggie burgers, salads, soups, and more….

    So, I guess I’d have to say I want to win this book because I want to make the yummy recipes I know must be waiting inside!! 🙂

    Reply

    • veggiesdontbite says

      Awe, thank you SO much!! You are too kind!! You will love this book. The veggie burgers alone are amazing, and everything else is icing on the cake! So much yumminess waiting!

      Reply

  14. Mariana Grajales says

    I LOVE anything wrapped in a tortilla, and now that I’m eating plant based, it makes it easy to have something yummy and healthy!! Burritos for breakfast, lunch AND dinner!! : )

    Reply

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