The Ultimate Vegetarian Breakfast Burrito (No Eggs, No Meat!)
Ditch the eggs and meat for this protein-packed Vegetarian Breakfast Burrito. Featuring savory, taco-seasoned black beans, crispy tater tots, fresh avocado spread, and a zesty homemade salsa, this charred tortilla wrap is the ultimate flavorful morning meal.
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.