Mouthwatering Veggie-Packed Mexican Breakfast Burritos
Discover a scrumptious and easy-to-make veggie-packed Mexican breakfast burrito recipe that's perfect for vegetarians or those looking to include more plant-based meals in their diet.
Allergens
Eggs, Dairy (or use vegan alternatives)
Ingredients
- 6 large flour tortillas 2 cups scrambled eggs (for non
- vegetarian) or 2 cups tofu scramble 1 cup shredded cheddar cheese (or vegan cheese for a dairy
- free option) 1 cup black beans, cooked and rinsed 1 cup pico de gallo 1/2 cup guacamole 1/4 cup sour cream (or vegan sour cream) 1/4 cup fresh cilantro leaves Salt and pepper, to taste
Instructions
- Warm the tortillas in a dry pan or microwave them for 20 seconds each.
- Layer 1/6 of the scrambled eggs (or tofu scramble) onto each tortilla.
- Add 1/6 cup of shredded cheese on top of the scrambled eggs (or tofu scramble).
- Top with 1/6 cup black beans, followed by a generous dollop of guacamole.
- Add 1/6 cup pico de gallo and 1 tablespoon sour cream (or vegan sour cream) on top.
- Season with salt and pepper to taste.
- Fold the tortillas into burritos and serve immediately.
- Prep: 20 minutes, Cook: 5 minutes, Total: 25 minutes
Chef’s Insight
The key to a great breakfast burrito is in the balance of flavors and textures, so be generous with your toppings