Veggie Breakfast Burritos

Published by

Jasmine

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I love a burrito – it’s one of the few handheld foods that feels like an actual meal! So, today I’m sharing my pretty healthy breakfast burrito recipe…

INGREDIENTS

Vegetables:

Red pepper

Sweet potato

Mushrooms

Avocado

Aromatics and flavour:

Green chilli

Red onion

Garlic

Tomato paste

Ground cumin

Smoked paprika

Chipotle chilli flakes (regular chilli flakes work too)

Fresh coriander

Everything else:

Cheese (I used cheddar)

Black beans (canned / pre-cooked)

Brown rice

Eggs

Extra-large flour tortilla wraps

TIPS & NOTES

This is a pretty easy recipe – the only slightly skilled element is wrapping the burrito itself! You can see a YouTube video on it here. You can prep these ahead of time and even freeze them, I’d just omit the guacamole and make it separately as a dip when you’re ready to eat them. You can save time by doing what I do, which is prepping some roasted sweet potato and brown rice at the start of the week so you only have to make the veggie black bean filling and guacamole on the day!

I used extra-large tortillas and warmed them in a similarly-sized non-stick pan. I like to also toast them once they’re wrapped to melt the cheese.

Each serving contains 12g of fibre and 32g of protein, so you’re getting plenty of nutrition in here! Whilst these burritos might be a bit heavy for me to eat more than about once a week, they’re pretty solid nutritionally. Yes, most supermarket tortilla wraps aren’t the best, but that doesn’t cancel out everything else and (if you fancy the challenge) you can try making them yourself. So, if you’ve ever thought ‘I really like burritos, but they’re probably not healthy’ – try this. There’s way too much cultural bias over what is and isn’t ‘healthy’ but if you actually look at this ingredients: we have veggies, we have whole grains, we have beans… there’s so much good stuff in there!

Veggie Breakfast Burrito

  • Servings: 3
  • Difficulty: Easy
  • Print

A high-fibre and high-protein breakfast-style veggie burrito

No special equipment or advance prep needed

Ingredients

  • 2 cloves of garlic (finely chopped or crushed)
  • 1 small red onion (very finely chopped)
  • 1 mild green chilli (chopped)
  • 75g of dried brown rice (rinsed)
  • 1 red pepper (cut into chunks)
  • 1 medium sweet potato (cut into chunks)
  • 6 eggs
  • 1 tbsp of tomato paste
  • 1/2 a tsp of oregano
  • 1/2 a tsp of smoked paprika
  • 1/2 a tsp of chipotle chilli flakes
  • 1/2 a tsp of cumin
  • Juice of 1 lime
  • 40 of cheese (grated)
  • 175g of mushrooms (if washed, pat dry then cut into chunks)
  • A handful (c.5g) of fresh coriander (large stems removed, finely chopped)
  • 2 small avocados (or 1 large)
  • 3 extra-large tortilla wraps
  • 200g of black beans (drained, rinsed and patted dry)
  • A couple of drizzles of neutral or avocado oil
  • Salt and pepper to taste

Directions

  1. Preheat the oven to 180C
  2. Add the sweet potato with salt, pepper, a little oil and 1/3 of the cumin, smoked paprika and oregano to an oven dish, toss together and bake for 20-25 mins (toss halfway through) before removing from the oven
  3. Meanwhile, cook the brown rice in excess salted water as per pack instructions (this should also take 20-25 mins) – once its cooked, drain the excess water, mix in 1/3 of the coriander and leave to steam in the saucepan with the lid on
  4. Around halfway through the cook time of the sweet potato and rice cook time, add the mushrooms to a large frying pan over a medium heat and dry fry for around 7-10 mins until the excess water is released and evaporated off
  5. Add a small drizzle of oil, salt, pepper, the chipotle chilli flakes and remaining cumin, oregano and smoked paprika, mix and sauté for a couple of mins before adding the 2/3s of the garlic, onion and chilli and sautéing until fragrant (a further couple of mins)
  6. Add the tomato paste and let this cook off for a couple of mins before adding the red pepper and sautéing for another couple of mins before adding the beans and seasoning again
  7. Once the vegetables are cooked, set them aside and cover to keep the heat in (you will need a wide-based frying pan for the next step that’s approx. the same size as the tortillas, so clean it, if needed)
  8. Mash the avocado with the lime juice, salt, pepper, 2/3s of the coriander and the remaining garlic, chilli and onion to make your guacamole
  9. Beat 2 of the eggs together
  10. Over a low-medium heat, in a large, wide-based non-stick frying pan (around the same size as your tortilla), add some oil (either use a spray or move it around to ensure total coverage) then pour over the eggs, tilting the pan to completely cover its base and cover with the tortilla so the egg sticks to it as it cooks
  11. After 4-5 mins, use a spatula to check the egg is cooked (if not, give it a little more time) before flipping to warm the other side for 2-3 mins
  12. On a plate or chopping board, on the side of the tortilla with the egg, add 2/3 of the bean and veg mix, guacamole, cheese and coriander rice
  13. Wrap the burrito (see tutorial in the Tips and Notes section) by tucking in the sides and bringing the edge closest to you over the top of the filling and packing it in before wrapping
  14. Toast with the sealed side down for 3 mins on a medium heat in the frying pan before turning to toast the other side until golden
  15. Repeat the process for all burritos and enjoy

Let me know if you try my breakfast burritos!

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