Black Bean Breakfast Burritos

Spread the love

Preparation time: 30 minutes Cooking Time 10 minutes

Servings 4


¾ cup white rice

1 ½ cups water

¼ teaspoon sea salt

½ lime, juiced

¼ cup fresh cilantro, chopped

4 small red potatoes, cut into bite-sized pieces ½ red onion, sliced into rings

1-2 tablespoons olive oil

Salt & pepper, to taste

1 cup cooked black beans

¼ teaspoon each ground cumin garlic powder, and chili powder

Salt & pepper, to taste

¼ ripe avocado

1 lime, juiced

1 cup purple cabbage, thinly sliced

1 jalapeno, seeds removed, thinly sliced Pinch salt and black pepper

2 large vegan flour tortillas white or wheat ½ ripe avocado sliced ¼ cup salsa

Hot sauce


Place the rice, water and salt in a pan and bring to the boil.
Cover and Cooking Time: on low until fluffy then remove from the heat and pop to one side.
Place a skillet over a medium heat, add 1-2 tablespoons olive oil and add the potatoes and onion.
Season well then leave to Cooking Time: for 10 minutes, stirring often.
Remove from the heat and pop to one side.
Take a small pan then add the beans, cumin, garlic and chili.
Pop over a medium heat and bring to simmer.
Reduce the heat to keep warm.
Take a small bowl and add the avocado and lime.
Mash together.
Add the cabbage and jalapeno and stir well.
Season then pop to one side.
Grab the cooked rice and add the lime juice and cilantro then toss with a fork.
Gently warm the tortillas in a microwave for 10-20 seconds then add the fillings.
Roll up, serve and enjoy.


Calories 588, Total Fat 17.1g, Saturated Fat 3.4g, Sodium 272mg, Total Carbohydrate 94.8g, Dietary Fiber 16.2g, Total Sugars 5g, Protein 18.1g, Calcium 115mg, Iron 6mg, Potassium 1964mg