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Vegan breakfast burritos on a white background next to a bowl of cilantro sauce.

Vegan Breakfast Burrito with Black Beans and Quinoa

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  • Author: Elaine Gordon
  • Total Time: 18 minutes
  • Yield: 6 large burritos 1x
  • Diet: Vegan


These savory breakfast burritos stuffed with black beans, quinoa, fresh veggies, pico de gallo, creamy avocado and a delicious homemade taco seasoning are a delicious (and nutritious!) way to start your day. Easy to make ahead and freezer-friendly, they are perfect for meal prep to enjoy throughout the week on busy mornings!


  • 2 tablespoons extra virgin olive oil
  • 2 bell peppers, diced
  • 1 small red onion, diced
  • 1 jalapeño, diced (optional)
  • 1 sweet potato, cooked (inside only)
  • 1/2 teaspoon salt 
  • 1 tablespoon homemade taco seasoning
  • 1.5 cups cooked quinoa and/or rice (brown or white)
  • 1, 15-ounce can low-sodium black beans, drained and rinsed
  • 6 large tortillas (I use almond flour tortillas to keep it gluten-free)

Optional fillings and garnishes:


  1. Sauté the veggies. Heat a 12-inch skillet over medium heat. Add olive oil, bell peppers, onions, sweet potatoes, jalapeño (if using), salt and taco seasoning and sauté for about 5 minutes until the onions are soft, fragrant and translucent.
  2. Add the black beans and quinoa/rice to the skillet. Toss with the veggies and cook for another 2-3 minutes to warm and infuse with flavor.
  3. Prepare the desired fix-ins. Prepare the pico de gallo, creamy cilantro sauce and/or vegan sour cream. Slice the avocado.
  4. Assemble the burrito. Scoop the veggie black bean mixture along with a spoonful or two of the cooked sweet potato and your desired fix-ins onto your favorite tortilla. Partially fold the sides as you roll the bottom edge overtop the filling into a burrito.


  • Crisp and warm the burritos once assembled. For that extra touch, add a griddle effect to the burrito by searing both sides on a skillet for about one minute each. To do so, heat the skillet to medium heat and use a plate, spatula or other flat surface to press down on the burrito, then flip and repeat on the other side. It really does take it to the next level!

  • Prep most ingredients in advance. This recipe is all about meal prep. I like to dice the veggies, cook the sweet potato and quinoa, and prepare the vegan sour cream and pico de gallo ahead of time so it's all ready to go in the morning. The taco seasoning and cilantro lime sauce can be made while the veggies are sautéing because they take just 5 minutes but it's nice to have everything done in advance!
  • Prep Time: 10
  • Cook Time: 8
  • Category: Breakfast
  • Cuisine: Mexican