Easy Vegan Black Bean Breakfast Burritos

image of vegan burritos with black beans, sweet potato and rice in the filling. The burrito is cut in half to showcasing the inner filling and it's sitting on a white plate.

Easy Vegan Black Bean Breakfast Burritos

Finally, a delicious burrito recipe that doesn’t use every pan in the kitchen! Filled with black beans, sweet potato, and cauliflower, these simple, nutritious, and flavourful burritos are a perfect weeknight feast.

Course Entree

Cuisine American, Mexican, North American

Diet Low Fat, Vegan, Vegetarian

Prep Time 15

Cook Time 35

Total Time 50

Servings burittos

Calories 409kcal

Author Hannah Sunderani

Ingredients

Filling:

1 cup uncooked white rice
2 cups cauliflower cut into bite sized pieces (about 1/2 medium cauliflower)
1 medium sweet potato , cut into cubes
1/2 red onion , diced into small pieces
1/2 jalapeño thinly sliced
10 grape tomatoes chopped into quarters (about 1 cup chopped)
1/4 cup olive oil
1/2 tsp fine sea salt
1/4 tsp smoked paprika
1/4 tsp chili powder
1/4 tsp cumin
1/8 tsp garlic powder
Pinch pepper
1 can (400 ml/14 fl oz) black beans rinsed and drained (1 1/2 cups cooked black beans if prepared from scratch)
1/4 cup cilantro , tightly packed and finely chopped
3/4 cup salsa

Burritos

6 10-inch flour tortillas
2 avocados mashed
1 cup iceberg lettuce thinly sliced into ribbons

For serving (optional)

salsa
vegan sour cream

US Customary - Metric

Instructions

Cook the rice: Add 1 cup uncooked white rice to a small pot with 2 cups of water and bring to a simmer, cook for 15 minutes or until soft and chewy. Cover and set aside.

Make the filling:

Preheat the oven to 400F/200C and line a 13x18 pan with parchment paper.
Add the cauliflower, sweet potatoes, onion, jalapeno, and tomatoes on the sheet pan in an even layer. Drizzle with the olive oil and sprinkle with the salt, smoked paprika, chili powder, cumin, garlic powder and pepper. Toss with your hands to combine. Place the sheet pan in the oven and cook until the veggies are lightly browned, sizzling, and fork tender, 25 minutes. Stir halfway to ensure an even bake.
Remove the sheet pan from the oven and sprinkle with the cooked rice, black beans, and cilantro. Drizzle with the salsa and mix to combine. Place the pan back in the oven for another 5 minutes to warm up the new additions.

Prepare the burritos:

Line up the tortillas on the countertop. Add a spoonful of mashed avocados and a small handful of lettuce in a line down the centre of each tortilla, leaving a 1-inch border at the top and bottom.
Spread the roasted filling mixture evenly on the prepared tortillas, using about 1 heaping cup of the mixture in a line down the center. (Do not over fill – any fillings that don’t fit can be used to make a spare burrito, or can be frozen for future use). Once all the filling is used, remove the parchment paper from the sheet pan.
To roll the burritos: turn the tortilla so the filling runs horizontally. Fold the sides 1 to 2-inches inwards overtop of the filling. Starting with the bottom flap, roll the burrito away from you, tucking the flap firmly inwards as you roll to secure all your tasty burrito fillings. Place the burrito seam side down on the sheet pan. Continue with remaining burritos.
Put burritos back in the oven for 3 minutes to crisp the tortillas and seal them shut. Flip the burrito and cook other side for another 3-5 minutes to crisp the other side. Serve with more salsa and vegan sour cream.

Nutrition