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    Home ยป Recipes ยป Breakfast

    Vegan Breakfast Burrito

    Published: May 20, 2016 ยท Modified: May 28, 2019 ยท By: Gwen Leron
    This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    Burritos aren't only for lunch and supper, have them for breakfast too! This vegan breakfast burrito recipe is loaded with filling ingredients and will become a new favourite!

    I had a chance to review and share a recipe from Minimalist Baker's Everyday Cooking: 101 Entirely Plant-based, Mostly Gluten-Free, Easy and Delicious Recipes and chose to share this delicious vegan breakfast burrito recipe with you!

    A shot of the cover of the Minimalist Baker's Everyday Cooking cookbook that contains the recipe for vegan breakfast burrito.

    Anyone who reads blogs has their favourites. I'm sure you have yours..maybe one of yours is mine? You know, since you're here...reading this? *bats eyelashes*

    Kidding ๐Ÿ™‚

    One of my (many) personal faves is the food blog, Minimalist Baker. It's filled with creative, delicious, plant-based, and mostly gluten-free recipes. All things I love.

    So naturally, when I heard that the writer behind the blog, Dana Schultz, was coming out with a recipe book, Minimalist Baker's Everyday Cooking: 101 Entirely Plant-based, Mostly Gluten-Free, Easy and Delicious Recipes, I wanted it!

    What's in the book?

    The book is an extension of the Minimalist Baker blog, so don't expect to find any recipes from the blog in the book, it's all new stuff.

    All recipes in the book take just 30-minutes or less to make and only require 1 bowl or 1 pot and 10 ingredients or less to prepare. Do you hear angels singing?

    Breakfast, drinks, sides, appetizers, mains, and desserts are all included and like most recipe books, it also contains chapters on pantry staples, nutritional info, and resources/methods.

    What makes this cookbook stand out?

    Something the recipes in this book includes, that you don't see everywhere, is BOTH standard and metric measurements.

    When skimming through the book to see all the recipes, I was so happy to see that EVERY recipe has a colour photo. I like to see what my final dish is going to look like. I love recipes books that do this, don't you?

    Deciding what recipe to make from the book was a little difficult because they all sound amazing!

    Do the recipes in the Minimalist Baker cookbook make it worth buying?

    You tell me! How do the following recipes sound to you?

    Savory Eggless Benedict, Carrot Walnut Bread, Coconut Red Curry Vegetable Soup, Greek Kale Salad, Garlic Pineapple Stir-Fried Quinoa, Vegan Enchiladas, Thai Quinoa Meatballs, 1-Pot Chickpea Noodle Soup, Apricot Hand Pies, 5-Ingredient Peppermint Patties, No-Bake Strawberry Cheesecake Bars...

    I think they all sound amazing, don't you?

    Those are just a few of the 101 recipes in the book. See why it was so hard for me to decide what to make? *heavy breathing*

    Why I chose this particular recipe to share...

    I recruited the kids to help because I couldn't decide and we all agreed the recipe I would make to share with you would be The Vegan Breakfast Burrito. It was an excellent choice.

    Overhead shot of some of the ingredients for a vegan breakfast burrito (red potatoes, cilantro, lime, avocado, red onion).

    This recipe was on my shortlist and I had a feeling they would choose this one because on a trip to Disney a few years ago, we had a layover in Washington, DC.

    While at the airport, they each had a breakfast burrito and have not forgotten it, they still talk about it to this day...food memories are the best. These are truly my children.

    But this Vegan Breakfast Burrito recipe is different from those airport burritos (which were very good for airport burritos!), they are so much better.

    In the intro, Dana explained that she almost didn't include the vegan breakfast burrito recipe in the book. I'm so glad she did!

    A cast iron pan with fried red potatoes and red onions that will be used to make a vegan breakfast burrito.

    When I made these, we didn't have them for breakfast, we had them for supper. They can be made for any meal, really, because they're so filling and contain loads of nutritious ingredients.

    Potatoes, onions, cilantro-lime rice, seasoned black beans, cabbage avocado slaw, avocados, and salsa. Mmm...

    Ingredients for a Vegan Breakfast Burrito on a wrap waiting to be folded.

    I also doubled the recipe because the recipe in the book, and below, only makes 2 burritos.

    You will likely have extra potatoes and rice after assembling all of your burritos, serve those extra things on the side, like I did.

    Vegan Breakfast Burrito on a white plate with avocado slices on the side of the plate.

    Looking at that picture above, can you tell burrito wrapping is not one of my strengths?! Ha!

    Whether it's wrapped perfectly or not, they're delicious. And don't do like I did...add your salsa with the ingredients, THEN wrap. (I made that mistake!)

    I hope you like this vegan breakfast burrito recipe as much as my family and I did! And definitely check out the Minimalist Baker's Everyday Cooking book.

    If you love the Minimalist Baker blog, you're guaranteed to also love the book.

    If you get it, tell me below which recipe you want to make first!

    If you like this recipe, you may also like these other vegan breakfast recipes:

    • Southwest Tofu Scramble Breakfast Tacos
    • Breakfast Tofu Burritos
    • Fluffy Vegan Banana Pancakes
    • Fruit and Yogurt Granola Cups
    • Apple Spice Instant Pot Steel Cut Oats
    • Berry Coconut Breakfast Bowl

    The Vegan Breakfast Burrito from Minimalist Baker's Everyday Cooking book

    Vegan Breakfast Burrito on a small white plate, fried potatoes and avocado slices sit on the side of the burrito and a cup of salsa sits to the left of the plate.
    Print Recipe SaveSaved!
    4.80 from 5 votes

    The Vegan Breakfast Burrito

    Burritos aren't only for lunch and supper, have them for breakfast too! This vegan breakfast burrito recipe is loaded with filling ingredients and will become a new favourite!
    Prep Time:15 minutes
    Cook Time:15 minutes
    Total Time:30 minutes
    Author: Gwen Leron
    Course: Breakfast
    Cuisine: Vegan
    Diet: Vegan
    Servings: 2

    Suggested Equipment:

    • Kitchen Scale

    Ingredients:

    Rice

    • ¾ cup (150g) white rice rinsed and drained (see note below)
    • 1 ½ cups (360ml) water
    • ¼ teaspoon sea salt
    • ½ lime, juiced (1 tablespoon or 15ml)
    • ¼ cup (15g) fresh cilantro chopped

    Hash Browns + Onions

    • 4 small red potatoes (see note below)
    • ½ red onion (55g)
    • 1-2 tbsp (14-28g) vegan butter (or 15-30ml olive oil)
    • ¼ teaspoon each sea salt and black pepper

    Black Beans

    • 1 cup (185g) cooked black beans (if unsalted, add ยผ teaspoon salt)
    • ¼ teaspoon each ground cumin, garlic powder, and chili powder

    Quick Avocado Slaw

    • ¼ ripe avocado
    • 1 lime, juiced (2 tablespoon or 30ml)
    • 1 cup (89g) purple cabbage, green cabbage, or radish, thinly sliced
    • 1 (14g) 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) (see note below)
    • ½ ripe avocado
    • ¼ cup (64g) salsa

    Optional

    • Hot sauce

    Instructions:

    • Start by adding the rice, water, and salt to a saucepan and bringing it to a boil. Once boiling, reduce 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 ยผ-inch rings.
    • Once the skillet is hot, add the vegan butter or olive oil. 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 heat and set aside.
    • Add the beans to a small saucepan over medium heat and season with the cumin, garlic powder, 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.

    Recipe Notes:

    • This recipe yields leftover potatoes, rice, and black beans.
    • The recipe called for white rice, I used brown rice.
    • Gluten-free tortillas would work well in this recipe, too!
    • Nutrition info is from the recipe author, directly from the cookbook.

    Nutrition Info:

    Calories: 869kcal | Carbohydrates: 154.3g | Protein: 21g | Fat: 21.4g | Saturated Fat: 4.4g | Sodium: 845mg | Fiber: 21g | Sugar: 8.8g
    Did You Make This Recipe?If so, please share a picture with me on Instagram! Tag @delightfuladventures and hashtag #delightfuladventures. I can't wait to see!

    Penguin Random House Canada sent me a copy of Minimalist Baker's Everyday Cooking: 101 Entirely Plant-based, Mostly Gluten-Free, Easy and Delicious Recipes at no charge to review with the option to share a recipe from the book on my site. The recipes are so amazing, how could I not share one with you ๐Ÿ™‚ All opinions about the book and recipes are my own. All images in this post are also my own. The Vegan Breakfast Burrito Recipe was reprinted with permission from Penguin Random House.

    More Easy Vegan Gluten-Free Breakfast Recipes

    • Apple Cinnamon Oatmeal (Stovetop)
    • Pumpkin Spice Overnight Oats (Without Yogurt)
    • Vegan Gluten-Free Raspberry Muffins
    • Just Egg Quiche (Vegan)

    Reader Interactions

    Comments

    1. rash says

      April 27, 2020 at 12:09 pm

      5 stars
      These burritos were perfect and delicious ! The whole family loved them, and they were definitely better than shop bought.

      Reply
      • Gwen Leron says

        April 28, 2020 at 4:11 pm

        So glad you liked them! And yes, I agree that they're so much better than what you can buy ready-made ๐Ÿ™‚

        Reply
    2. Megan says

      January 25, 2019 at 9:31 pm

      What is the serving size based on your nutritional info?

      Reply
      • Gwen says

        January 28, 2019 at 10:10 am

        Hi Megan, The nutritional data comes directly from the book, and according to the book, the info is based on 1 burrito. Honestly, I do believe it's an error because of the high count, it's likely for the two burritos that the recipe makes. If you're looking for another breakfast burrito recipe, I have this one: Freezer Friendly Tofu Breakfast Burritos I hope this helps.

        Reply
    3. Maddie says

      October 09, 2017 at 4:23 pm

      You think I could make these and then freeze them?

      Reply
      • Gwen @ Delightful Adventures says

        October 10, 2017 at 10:19 am

        Hi Maddie, I've never pre-made them to freeze but I'm sure it would be fine if you leave off the avocado slaw, the avocado, and salsa and only add them after you've reheated. ๐Ÿ™‚

        Reply
    4. Joy says

      August 27, 2017 at 1:42 pm

      5 stars
      So gonna try this one today ๐Ÿ™‚

      Reply
      • Gwen @ Delightful Adventures says

        August 27, 2017 at 3:58 pm

        When you try it, I hope you like it, Joy! ๐Ÿ™‚

        Reply
    5. Sandra says

      February 05, 2017 at 9:45 am

      Would these freeze well?

      Reply
      • Gwen @ Delightful Adventures says

        February 06, 2017 at 10:54 am

        Hi Sandra, I have not tried freezing them myself, but I would say no. I don't think that the finished burritos would freeze well. There are certain components that would freeze fine on their own, but all together, not so fine ๐Ÿ™‚

        Reply
    6. Nathalie says

      January 10, 2017 at 6:55 am

      I'm soooo making this this morning! Looks absolutely amazing!

      Reply
      • Gwen says

        January 10, 2017 at 11:29 am

        It's one of my faves, Nathalie! I hope you enjoyed it! ๐Ÿ™‚

        Reply
      • Haleigh says

        May 07, 2019 at 8:57 am

        I just made this! Itโ€™s amazing!

        Reply
        • Gwen Leron says

          May 07, 2019 at 9:02 am

          So happy to hear you love it, Haleigh! ๐Ÿ™‚

    7. Thalia @ butter and brioche says

      June 05, 2016 at 1:49 am

      I really want to get my hands on that book to add to my collection. Love these breakfast burritos! I've never tried having burritos for breakfast before and think I've been missing out on something seriously delicious Xx

      Reply
      • Gwen says

        June 06, 2016 at 2:07 pm

        You should definitely get the book, Thalia! It's filled with really easy and delicious recipes! And when you can, try a breakfast burrito! So good ๐Ÿ™‚

        Reply
        • Latasha says

          July 23, 2019 at 9:08 pm

          4 stars
          These were great. I'm not a fan of potatoes so used tofu instead, and seasoned it the same. Soooo delicious

        • Gwen Leron says

          July 24, 2019 at 10:14 am

          I love the idea of using tofu in place of the potatoes! Glad it worked out so well, Latasha! ๐Ÿ™‚

    8. Peady @ Tempered With Kindness says

      May 25, 2016 at 11:02 am

      Delicious!

      Reply
      • Gwen says

        May 27, 2016 at 5:28 pm

        They are VERY delicious ๐Ÿ™‚

        Reply

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