Who says you need eggs and bacon to make a legendary breakfast burrito? Whether you are looking for a plant-based start to your morning or simply want a break from the usual routine, this Vegetarian Breakfast Burrito is a game-changer. It is packed with zesty black beans, creamy avocado, and—the secret ingredient—crispy tater tots for that perfect golden crunch.
The heart of this burrito is the savory black bean mixture. By pressure-cooking the beans just until tender, they keep their shape and offer a satisfying bite. When simmered with a base of aromatic onions, ginger-garlic paste, and a rich tomato puree, these beans soak up incredible smoky and spicy flavors. The addition of taco seasoning brings that classic Mexican-inspired flair that makes every bite feel like a treat.
To balance the heat, we whip up a silky avocado spread seasoned with plenty of lemon juice. This acts as a creamy “glue” that holds everything together. We then layer on a fresh, zippy Pico de Gallo. This homemade salsa, made with vine-ripened tomatoes, sharp red onions, and a kick of jalapeño, adds a burst of acidity that cuts through the richness of the avocado and beans.
Assembly is where the magic happens. We lightly char the tortilla over an open flame to get those beautiful smoky spots and a soft, pliable texture. Then comes the layering: the spiced beans, a drizzle of fiery Sriracha, fresh spinach for a healthy crunch, and a generous sprinkle of melted Mexican blend cheese.
When you roll it all up and slice it down the middle, you get a vibrant cross-section of colors and textures. It is a handheld meal that is protein-rich, incredibly filling, and delicious enough to serve for breakfast, lunch, or even dinner!
The Ultimate Vegetarian Breakfast Burrito (No Eggs, No Meat!)
Ingredients
For the Black Bean Mixture
- 1 cup black beans soaked 4-5 hours or overnight
- 2 tbsp cooking oil
- 1/2 cup red onion chopped
- 1/2 cup scallions (white part) for flavours
- 1 tbsp ginger garlic paste
- 1 tbsp green chili chopped
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1 cup tomato puree
- 1 tsp taco seasoning
- scallions (green part) for garnish
For the Avocado Spread
- 2 avocados mashed into a paste
- salt to taste
- black pepper to taste
- lemon juice generous squeeze
For the Pico de Gallo (Salsa)
- 2 medium tomatoes chopped
- 1/2 red onion chopped
- 1 jalapeño pepper finely chopped
- 1/2 cup cilantro chopped
- 2 garlic cloves finely chopped
- lime juice to taste
- salt and pepper to taste
For Assembly
- 1 large burrito-size tortilla
- 2-3 jalapeño pickle slices
- 6-7 tater tots cooked until crispy
- sriracha sauce or to taste
- 1 handful fresh spinach
- mexican blend cheese shredded
Instructions
Cook the Beans
- Pressure cook the soaked 1 cup black beans with just enough water to cover them. Cook for 3-4 whistles until tender but still firm (not mushy). Do not drain the cooking water.
Sauté the Aromatics
- Heat 2 tbsp cooking oil in a pan over medium heat. Sauté the 1/2 cup red onion and 1/2 cup scallions (white part) until soft.
- Stir in the 1 tbsp ginger garlic paste and 1 tbsp green chili.
- Add 1/2 tsp turmeric powder and 1/2 tsp red chili powder, cooking for a minute until fragrant.
- Add the 1 cup tomato puree and sauté until you see the oil separating from the sides.
- Stir in the cooked black beans along with their cooking liquid and the 1 tsp taco seasoning. Cook for 3-4 minutes until the mixture thickens into a semi-solid consistency.
- Garnish with scallions (green part).
Prepare the Spreads
- In one bowl, mix the mashed 2 avocados with salt to taste, black pepper to taste, and lemon juice.
- In another bowl, combine all the Pico de Gallo ingredients and toss well. This includes 2 medium tomatoes, 1/2 red onion, 1 jalapeño pepper, 1/2 cup cilantro, 2 garlic cloves, lime juice to taste and salt and pepper to taste.
Assemble the Burrito
- Lightly char 1 large burrito-size tortilla directly over a gas flame for a few seconds per side until pliable and slightly smoky.
- Lay it flat and spread a generous layer of the seasoned avocado across the center.
- Spoon a couple of tablespoons of the black bean mixture over the avocado.
- Place the 2-3 jalapeño pickle slices directly on top of the beans, then add the 6-7 tater tots.
- Top with a tablespoon of fresh Pico de Gallo, a light drizzle of sriracha sauce, a 1 handful fresh spinach, and a sprinkle of mexican blend cheese.
- Tuck the sides in and roll the tortilla tightly into a burrito. Slice in half and serve immediately.
Video
Notes
Calorie Estimates:
Please note that the calorie counts are estimates and may vary based on cooking methods, portion sizes, and specific ingredient brands. For the most accurate nutritional information, consider calculating based on your own measurements.Did This Burrito Brighten Your Morning?
We want to know—are you a fan of the tater tot crunch, or did you add your own twist to the black bean filling? If you tried this recipe, please leave a comment below and share your experience! And if you have a friend who is always on the hunt for the perfect egg-free breakfast, be sure to share this post with them. Happy rolling!