If you travel to the border towns of Texas or California you’ll begin to notice that our breakfast mainly consists of tacos or burritos. Yes, tacos or burritos. Hence this awesome vegan breakfast burrito.
Most people that I talk to about the fact that we have tacos or burritos for breakfast are like “whaaaat?!” But believe me, once you start eating them, it’s hard to stop. The difficulty always lies in finding a vegan version since most of them are made with animal products (eggs, chorizo, or cheese). This was one of the foods I had a hard time giving up when I first transitioned into a vegan diet since I absolutely love the bean and cheese tacos. I never really liked eggs and meat was very easy for me to stop eating but cheese? Cheese was hard.
Once I did stop I had to look immediately for a vegan alternative that had amazing taste and was mostly composed of whole-foods. I’m not a big advocate on mock meats or highly processed vegan “alternative” products since they have a ton of chemicals and are not healthy at all. So it was hard at the beginning to create a flavorful vegan breakfast taco/burrito that was packed with healthy nutrients.
After much reading and testing, I came up with this amazing vegan breakfast burrito. It’s nutrient-dense, has a lot of protein, healthy fats, and is rich in vitamins. It’s also gluten-free (I used the gluten-free wraps from Toufayan). If you decide to make your own guacamole try the Authentic Guacamole Dip and if you still have some Homemade Salsa Roja in the fridge, top that on as well. If not, you can always buy some at the store, but make sure it’s organic.
This recipe is incredibly easy to make. If you have all the ingredients at hand, you only need 10 minutes to put this vegan breakfast burrito together!
Try this vegan burrito for breakfast and comment below with your experience!
Quick Vegan Breakfast Burrito
An awesome vegan take on the original Tex-Mex breakfast burrito!
- 2 gluten free wraps I used Toufayan
- 2 oz tofu
- 8 oz pinto beans
- 2 tbsp salsa of your choice
- 4 tbsp guacamole organic store bought or Authentic Guacamole Dip
- 1/2 orange bell pepper
- 1 small bunch cilantro
- sea salt and pepper to taste
- 1 lime
Drain pinto beans and mash them a little bit with a fork (not completely).
Add sea salt to pinto beans and set them aside.
Julienne the bell pepper and dice the tofu.
Set a teaspoon of olive oil in a pan and saute the bell peppers and tofu until the bell peppers are a little bit charred.
Heat the gluten-free wraps on a pan or microwave.
Place each wrap on an even surface and layer them with the guacamole, pinto beans, tofu, bell peppers, cilantro, and salsa.
Squeeze some lime juice on top to give it an extra twist.