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A closeup of cut up breakfast burritos on a plate

The Vegan Breakfast Burrito (30 minutes or less)

Vegan breakfast burritos to rock any type of eaters world. These are hearty, filling and downright delicious, all in 30 minutes or less!
Course Breakfast, Main Course
Cuisine Mexican
Diet Gluten Free, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 burritos
Calories 713kcal
Author Sophia DeSantis



  • 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


  • 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


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


  • 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


  • 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


  • 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.


  • 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


Calories: 713kcal | Carbohydrates: 131g | Protein: 19g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 801mg | Potassium: 1662mg | Fiber: 19g | Sugar: 8g | Vitamin A: 975IU | Vitamin C: 90.9mg | Calcium: 158mg | Iron: 5.7mg