Vegan breakfast in San Diego just isn’t complete without a hearty breakfast burrito, and this recipe brings the city’s vibrant flavors right to your kitchen. Forget about bland tofu scrambles – this recipe is packed with savory, spicy, and satisfying ingredients that will fuel your day the San Diego way.
What Makes This Vegan Breakfast Burrito So Special?
This isn’t your average vegan breakfast burrito. We’re ditching the usual tofu scramble and replacing it with a flavorful and protein-packed black bean and sweet potato filling. The combination of smoky spices, creamy avocado, and zesty salsa creates a symphony of textures and tastes that’s impossible to resist.
Ingredients You’ll Need
Here’s what you’ll need to whip up these San Diego-inspired vegan breakfast burritos:
For the Filling:
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 bell pepper (any color), diced
- 1 medium sweet potato, peeled and diced
- 1 (15-ounce) can black beans, rinsed and drained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
For the Burritos:
- 4 large flour tortillas
- 1 avocado, mashed
- Your favorite salsa
- Optional toppings: vegan sour cream, chopped cilantro, hot sauce
Let’s Get Cooking!
1. Prep the Veggies and Spices: Dice the onion, bell pepper, and sweet potato into small, even pieces. This will help them cook evenly.
Diced onion, bell pepper, and sweet potato for a vegan breakfast burrito
2. Cook the Filling: Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and cook for about 5 minutes, until softened. Stir in the diced sweet potato, black beans, chili powder, cumin, smoked paprika, salt, and pepper. Cook for an additional 10-15 minutes, stirring occasionally, until the sweet potato is tender.
Vegan breakfast burrito filling cooking in a skillet
3. Warm the Tortillas: While the filling cooks, warm the tortillas. You can do this by briefly heating them in a dry skillet, wrapping them in a damp paper towel and microwaving for 30 seconds, or warming them directly over a gas burner.
4. Assemble Your Burritos: Lay the warm tortillas on a flat surface. Spread a generous amount of mashed avocado on each tortilla. Top with the black bean and sweet potato filling, then add your desired amount of salsa.
Assembling a vegan breakfast burrito with black bean and sweet potato filling
5. Roll It Up: Fold the sides of the tortilla towards the center, then roll the bottom edge tightly towards the top, tucking in the filling as you go.
A perfectly rolled vegan breakfast burrito, ready to be enjoyed
6. Serve and Enjoy: Serve your vegan breakfast burritos immediately. They’re delicious on their own, but feel free to add additional toppings like vegan sour cream, chopped cilantro, or a dash of hot sauce.
Vegan Breakfast Burrito FAQs
Can I make the filling ahead of time?
Absolutely! The filling can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat it on the stovetop or in the microwave before assembling your burritos.
What kind of tortillas are best?
Large flour tortillas work best for burritos because they’re sturdy enough to hold the filling. Look for tortillas that are soft and pliable for easy rolling.
Can I freeze these burritos?
Yes, these burritos freeze beautifully! Wrap them individually in aluminum foil, then place them in a freezer-safe bag or container. To reheat, bake them in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through.
Can I add other vegetables?
Of course! Feel free to customize your burritos with your favorite veggies. Mushrooms, spinach, corn, or diced tomatoes would all be delicious additions.
What are some other vegan breakfast options in San Diego?
San Diego is a vegan paradise! For a unique twist on a classic, try a tofu scramble breakfast pizza at Plant Power Fast Food. If you’re craving something sweet, head to The Mission for their legendary vegan french toast.
