Mouthwatering Tex-Mex Vegetarian Breakfast Burrito Bowl: A Flavorful Fusion of Southwestern Delights

Allergens

None (depending on the cheese choice)

Ingredients

• 1. 2 cups cooked black beans, drained and rinsed 2. 1 cup corn kernels, fresh or frozen 3. 1 medium avocado, diced 4. 1 red bell pepper, chopped 5. 1 green onion, thinly sliced 6. 1/2 cup cherry tomatoes, halved 7. 1 cup cooked quinoa 8. 1/2 cup shredded vegan cheese (optional) 9. 4 tablespoons fresh cilantro, finely chopped 10. 1/2 teaspoon ground cumin 11. 1/2 teaspoon smoked paprika 12. Salt and pepper to taste 13. 1 lime, juiced 14. 4 large whole wheat tortillas, for serving (optional)

Instructions

1. In a medium bowl, combine black beans, corn kernels, diced avocado, chopped red bell pepper, sliced green onion, halved cherry tomatoes, cooked quinoa, shredded vegan cheese (if using), cilantro, ground cumin, smoked paprika, salt, and pepper. Gently toss to combine.
2. Drizzle lime juice over the mixture, and give it another gentle stir. Adjust seasoning as needed.
3. If serving with tortillas, warm them up in a pan or microwave for 10 15 seconds. Place a generous portion of the burrito bowl mixture on each tortilla, fold into a burrito shape, and serve immediately.

Chef’s Insight

The combination of spices and textures creates a symphony of flavors and mouthfeel that will have you coming back for more.

Notes

Feel free to add other vegetables like bell peppers or onions for added crunch and flavor.