Eat Right

The *ultimate* vegetarian breakfast burrito recipe

When you first start going vegetarian, it can be hard to give up your favorite foods that involve meat. Luckily, it's very easy to turn any recipe vegetarian (or vegan). This go-to breakfast burrito is *super* yummy and sure to keep you full.

3 sweet potatoes
1 15 oz can black beans (rinsed and drained)
1/4 teaspoon of cumin
1/4 teaspoon chili powder
8 eggs
6 whole wheat tortilla
1 avocado
1/2 cup shredded cheese
1/3 cup enchilada sauce 
Salt and pepper (optional)

* It's simple to turn this recipe vegan by using vegan cheese and tofu to replace eggs.

1. Cook the sweet potatoes

To have the potato cook faster, pierce some holes into it with a fork. Then place it in a microwave on high for 4-6 minutes (may take up to 10 minutes). If you have more time, you can always roast them in the oven at 400 degrees for 45 minutes.

Once cooked, remove the skins and place the potatoes in a bowl. Be sure to mash the potatoes with a fork and set aside.

2. Spice up the beans
In a separate bowl, add black beans, cumin, and chili powder. Stir them and then set aside for later.

3. Make fluffy eggs
Prepare scrambled eggs in whatever way you desire. Once cooked, set aside.  Here is a link to make scrambled tofu for those of you that do not eat eggs.

4. Assemble the burritos
Warm the tortillas for 10-20 seconds in the microwave to make it easier to assemble.

Once the tortillas are warm, evenly distribute the eggs, diced avocado, black beans, and shredded cheese on each tortilla. Drizzle a tablespoon of enchilada sauce in each. Season with salt and pepper, if desired. 

Eat cold or warm up (cook in microwave for one to two minutes or place burritos on a baking sheet and cook in the oven at 300 degrees for 5–10 minutes). Serve with whatever finishing sauces you desire. Yields 6 burritos.

Tutorial: Ambitious Kitchen

What other vegetarian recipes do you want to make? Let us know in the comment section below!


by Andrea Ruano | 2/10/2018