This vegan breakfast burrito might seem like a “breakfast-only” meal because of the title, but it tastes just as good at any other time of the day. And I’m not gonna lie… I’m not a big breakfast person. Don’t get me wrong: I LOVE breakfast meals and they’re probably my favourite but, when I wake up early, I don’t feel very hungry. And savoury meals really aren’t my thing until around 10am or so. That’s why brunch is my favourite – because breakfast meals are the best… you can get a delicious mix of sweet & savoury, and I get to enjoy it later in the day.

This breakfast burrito is a great recipe if you like to meal prep; you can easily cook everything ahead of time and store it for the next 3-4 days. This recipe also works well for a brunch or dinner with friends & family; plus you can serve all the fillings buffet-style so that everyone can choose what they want.

And feel free to change up the ingredients; the goal is to have a bit of everything you love in a burrito, so you could easily switch things around and, for instance, add some courgettes instead of peppers, throw in some slaw, eggs, use rice instead of potatoes, etc… That’s the magic of burritos: you could have a different one every day if you fancy it!

Vegan Breakfast Burrito

~ makes 4 burritos ~

Ingredients

Potatoes & Onion:

• 6 medium potatoes
• 1 white or yellow onion
• 1 Tbsp margarine
• salt & pepper
  

Guacamole:

• 1 avocado
• 1 lime, juiced
• 1 jalapeno pepper, thinly sliced (optional)
• Handful of fresh cilantro, chopped
• Tajin spices, to taste (optional)
  

Beans:

• 1 can of refried beans of choice*
  

Peppers & Onions:

• 1 Tbsp margarine
• 1 large bell pepper, seeds removed, thinly sliced
• 1 onion, thinly sliced
• salt & pepper
  

To serve:

• Corn tortillas
• More spices (I like Tajin and chipotle flakes)
• Hot sauce
• Corn
• Fresh cilantro
  
  

Instructions

1. Heat a large skillet over medium heat. Wash & chop the potatoes into bite-size pieces. Slice the onion. 
2. Once the skillet is hot, add margarine and swirl to coat. Add the potatoes & onions. Season with salt & pepper, cover and let cook for about 5 minutes, and then flip & toss to brown the other side, cooking them 5 more minutes or until brown and soft. Remove from heat and set aside.
3. Add the refried beans to a small saucepan over medium heat. When it starts bubbling, reduce heat to low, keeping them warm. 
4. To make the guacamole, add avocado flesh to a small bowl and mash with a fork. Add the rest of the ingredients, then season & mash again until desired consistency is reached. Taste & adjust seasonings. 
5. To soften the tortillas, wrap them in a damp towel and warm them in the microwave for 30 seconds.
6. Add the fillings in any order you prefer, followed by more spices, such as chipotle flakes and more Tajin mix, hot sauce, corn and fresh cilantro. Roll up, slice in half. and enjoy!
   
   

Recipe notes:

*I like to keep things simple & easy; that’s why I always make sure I’ve got some spare cans of beans / refried beans lying around at home, so that I can use them whenever I need to – very handy for speedy meals. Alternatively, you could make your refried beans yourself by using any type of beans you like, cooking them with your favourite spices, herbs, garlic and/or onion ♥

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