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Healthy vegan breakfast burritos

Healthy, Protein-Packed Vegan Breakfast Burritos

Author Chef Summer Storm - garden grub
These vegan breakfast burritos are filled with avocado, brown rice, seasoned black beans, kale, carrot, tomato, and vegan scrambled eggs! They are packed with protein, healthy, and full of flavor!
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Breakfast
Cuisine American
Servings 4 burritos

Ingredients
 

Brown Rice

  • 1/2 cup whole grain instant brown rice
  • 1/2 cup water
  • 1/8 tsp kosher salt

Seasoned Black Beans

  • 2 tsp olive oil
  • 1/4 cup yellow onion, small diced
  • 1 garlic clove, peeled and minced
  • One 15 ounce can black beans, plain
  • 1/2 cup water
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cumin
  • 1/4 tsp chili powder
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper

Vegan Scrambled Eggs

For One Burrito You Will Need

  • 1 burrito size Siete grain free tortilla (Or any extra-large flour tortilla of your choice!)
  • 1/4 of an avocado
  • 1/4 cup cooked brown rice (From recipe above)
  • 1/4 cup seasoned black beans (From recipe above)
  • 1/2 cup kale, chopped and massaged with a tiny pinch of salt and pepper
  • 2 tbsp carrot, peeled and shredded
  • 2 tbsp favorite salsa or pico de gallo
  • 1/2 cup vegan scrambled eggs (From recipe above)

Instructions
 

Brown Rice

  • You may need to make cooking adjustments depending on the brand of brown rice you have, but I will share how I cook mine.
  • Add the water to a small saucepot and place it over high heat.
  • Once it is boiling, stir the rice in, and cover the pot. Reduce the heat down to the lowest setting and simmer the rice for 5 minutes.
  • Remove the pot from the heat and allow it to rest for 7 minutes or until all of the liquid has been absorbed. Then, fluff it with a fork.

Seasoned Black Beans

  • Place a medium-sized saucepot over medium heat.
  • Once hot, add in the olive oil, followed by the diced yellow onions. Saute them for 2 minutes, stirring frequently.
  • Add in the minced garlic and cook for 30 seconds, stirring constantly.
  • Drain and rinse off the can of black beans very well.
  • Add the black beans and the rest of the ingredients into the saucepot and stir well.
  • Turn the temperature to medium-high. Once the beans are boiling, turn the heat down to low and simmer for 3 minutes, or until there is little liquid left.

Vegan Scrambled Eggs

  • Place a large, non-stick saute pan over medium heat.
  • Once hot, add in the vegan butter. Once the butter is melted, shake the bottle of Just Egg really well and pour it into the saute pan.
  • Season it with salt and pepper.
  • Stir occasionally and cook just as you would with regular scrambled eggs!

How to Make One Burrito

  • Ensure you have all of your recipes made and ingredients cut/ready to go before adding anything onto the tortilla.
  • Heat your tortilla in a large, lightly greased, non-stick saute pan over medium heat on both sides for 15 seconds or until it is warm and more pliable. This will make it easier to roll the burrito.
  • Smash the avocado down the center bottom half of the tortilla, leaving the tortilla's outer one inch clean and untouched.
  • Place the brown rice directly on top of the avocado, followed by the black beans, kale, carrot, salsa, and scrambled eggs.
  • Fold the sides of the tortilla in over the filling. Then, carefully fold the bottom half over itself into the center. Continue rolling the burrito up, holding the sides in as you roll it.
  • If desired, wrap the burrito in a piece of tin foil that is lined with parchment paper. This will make it more secure and less messy to eat!
Keyword high protein vegan breakfast, high protein vegetarian breakfast burrito, plant based breakfast burrito, plant based high protein breakfast, vegan breakfast burrito
Tried this recipe?Let me know how it was!