Easy Vegan Breakfast Burritos

I hope you'll enjoy making (and consuming) these yummy Burritos as much as I did! They are relatively easy to make and it can be done in under 40 minutes - prep included.

For those who prefer graphical presentation, I've created this nice infographic. Below the infographic, you can find the textual version of the recipe (it's printable!).

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So, let's learn how to make Easy Vegan Breakfast Burritos with style 😉

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Recipe ID:

Name:	Easy Breakfast Burritos
Serving Size:	Couple
Complexity:	Easy
Time Frame:	40 minutes
Prep Time:	10 minutes
Cook Time:	30 minutes
Calories:	780 per serving

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Ingredient List:

Here's the ingredient list for a couples serving size.

Also, in order to make everything easier for you, we've listed both Imperial & Metric measurement systems for the individual ingredients.

Imperial	Metric
2 large sweet potato (diced) 1 teaspoon ground cumin ½ teaspoon sea salt freshly ground black pepper 1 teaspoon coconut oil 2 cloves garlic (minced) ½ can (14.5 oz) black beans (drained) 1 ½ cup organic tofu (scrambled) ½ can (14.5 oz) crushed tomatoes 2 tablespoon fresh chives 2 tablespoon fresh basil	2 large sweet potato (diced) 5 g ground cumin generous pinch of sea salt freshly ground black pepper 5 ml coconut oil 2 cloves garlic (minced) ½ can (375 g) black beans (drained 500 g organic tofu (scrambled) ½ can (375 g) crushed tomatoes 30 g fresh chives 30 g fresh basil

how to make breakfast burritos:

Preheat oven to 200 C (400 F)
In a medium bowl, combine oil, sweet potato, cumin, sea salt and pepper; using a wooden spoon to coat.
Spread the sweet potato on a baking tray lined with parchment paper and roast for 15-20 minutes or until tender.
In a medium pan or skillet, heat coconut oil over a medium-high heat. Add garlic and cook until fragrant. Add drained black beans and cook for 5 minutes. Mash the bean mixture with a fork until the desired consistency is reached. Cover and leave to rest.
Heat a skillet or pan over a medium-high heat and add tofu scramble, cook for 5-10 minutes. Add garlic, basil, and crushed tomato; simmer until thick and creamy (about 5 minutes).
Heat a large pan or skillet over a medium-high heat, place one tortilla and leave to cook for 30 -40 seconds, or until golden and flexible. Place burrito on a plate and layer on ¼ cup of the mashed bean/potato mixture, followed by your tofu scramble. Sprinkle fresh chives on top, roll into a burrito and enjoy!

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COOK'S NOTE

The great thing about this recipe is that you can use any bean you’d like! If you’re after a sweeter taste, try using pinto beans, or even swap out the sweet potato for regular if you’re after a traditional English-breakfast tasting burrito.

Gourmet Note

Instead of crushed tomato, try implementing a salsa to really spice up your breakfast burrito. Or even add some freshly sliced avocado to give it an extra kick.

Budget Note

You can use vegetables fresh from your garden to save some money. Always keep a fresh herb garden, and if the season is right; use ripe tomatoes!

Ashley Woodward

I'm currently 31 and based out of sunny Sacramento, CA. I’m a mother of 2 beautiful kids, a certified nutritionist and fitness buff that’s spent years dialing in the perfect diet. My goal here is to help as many people as possible learn about the benefits of eating vegan, and want to share my passion with other people who also have a love for cooking and trying new recipes.

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Easy Vegan Breakfast Burritos

Share this Image On Your Site

Recipe ID:

Like The Recipe? Share It With Your Friends:

Ingredient List:

how to make breakfast burritos:

COOK'S NOTE

Gourmet Note

Budget Note

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Ashley Woodward

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BEING VEGAN JUST GOT A WHOLE LOT EASIER.