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!

  • 3/4 cup (150g) white rice rinsed and drained (see note below)
  • 1 1/2 cups (360ml) water
  • 1/4 teaspoon sea salt
  • 1/2 lime, juiced (1 tbsp or 15ml)
  • 1/4 cup (15g) fresh cilantro chopped
Hash Browns + Onions
  • 4 small red potatoes (see note below)
  • 1/2 red onion (55g)
  • 1-2 tbsp (14-28g) vegan butter (or 15-30ml olive oil)
  • 1/4 teaspoon each sea salt and black pepper

Black Beans
  • 1 cup (185g) cooked black beans (if unsalted, add 1/4 tsp salt)
  • 1/4 teaspoon each ground cumin, garlic powder, and chili powder
Quick Avocado Slaw
  • 1/4 ripe avocado
  • 1 lime, juiced (2 tbsp 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)
  • 1/2 ripe avocado
  • 1/4 cup (64g) salsa


  • Hot sauce
  1. 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.
  2. 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 1/4-inch rings.
For full instruction, you can go tohttps://delightfuladventures.a

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