Vegetarian Breakfast Burritos

Name: Vegetarian Breakfast Burritos
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Mexican
Ingredients: Six 8” whole grain tortillas; 1 full batch homemade hash browns; 6 large eggs; 1 cup cooked pinto beans or black beans (I used canned beans, rinsed and drained); 1/4 teaspoon salt; Several dashes of hot sauce, such as Cholula; 1 tablespoon unsalted butter; 2/3 cup (packed) shredded sharp cheddar cheese; 1/2 cup chopped cilantro, divided; 1/2 cup chopped green onion (mostly green parts), divided; 6 tablespoons of your favorite salsa, plus extra for serving; 1 large avocado, diced (optional, if you’re serving the burritos right away)

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These easy breakfast burritos are total lifesavers. You can make them for a crowd and enjoy a nice Mexican-themed brunch. Or you can freeze extra burritos for later. Enjoy your leftover burritos for quick breakfasts, lunches or dinners!

I came up with this recipe after receiving several reader requests for vegetarian breakfast burritos. Each person described a life-changing breakfast burrito ordered at a favorite restaurant. No one mentioned the same restaurant, but all of the burritos had crispy potatoes, eggs, salsa and avocado in common.

I actually discovered the breakfast burritos of my dreams far from Mexico, at Blackbird in Minneapolis and the Kimpton RiverPlace Hotel in Portland.

Those burritos had all of the above features in common, plus they were smothered in salsa. They required a knife and fork, and holy smokes, were they good. I was almost too intimidated to attempt recreating those burritos, but I’m excited to share my homemade version with you today.

Breakfast Burrito Ingredients

These breakfast burritos feature scrambled eggs, cheddar cheese, crispy homemade hash browns, creamy pinto beans, green onion and cilantro, wrapped in a tortilla and smothered with salsa.

There’s something magically delicious about those flavors and textures combined in one burrito.

Whether you’re a vegetarian or not, you will love these breakfast burritos. Bonus? These burritos aren’t so huge that you’ll need a nap afterward.

Please let me know how you like these make-ahead breakfast burritos in the comments! I love hearing from you.

Looking for more Mexican-ish breakfast recipes? Don’t miss these recipes on Cookie and Kate:

Vegetarian Breakfast Burritos

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Author: Cookie and Kate
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: 6 burritos 1x
Category: Breakfast
Cuisine: Mexican

★★★★★

4.8 from 32 reviews

These amazing vegetarian breakfast burritos are stuffed with scrambled eggs and beans, easy homemade hash browns and fresh herbs. Enjoy them now and freeze the extra burritos for quick meals later. Recipe yields 6 breakfast burritos.

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Ingredients

Six 8” whole grain tortillas
1 full batch homemade hash browns
6 large eggs
1 cup cooked pinto beans or black beans (I used canned beans, rinsed and drained)
¼ teaspoon salt
Several dashes of hot sauce, such as Cholula
1 tablespoon unsalted butter
⅔ cup (packed) shredded sharp cheddar cheese
½ cup chopped cilantro, divided
½ cup chopped green onion (mostly green parts), divided
6 tablespoons of your favorite salsa, plus extra for serving
1 large avocado, diced (optional, if you’re serving the burritos right away)

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Instructions

To prepare the eggs: Crack the eggs into a medium bowl and whisk them with a fork until the mixture is pale yellow. Stir in the beans and season with the salt and hot sauce.
To cook the eggs: Melt the butter in a medium-sized skillet (either well-seasoned cast iron or nonstick) over medium heat. Pour in the egg mixture and cook, stirring often, until the eggs are just set, about 2 to 4 minutes. Stir in the cheese and transfer the mixture to a bowl. Then stir in the cilantro and green onion (if you’re serving the burritos right away, reserve a small amount of each for garnish).
To make sure the tortillas are nice and pliable, quickly run each tortilla under running water (trust me). Warm the tortillas briefly in the microwave (about 10 to 20 seconds) or in a skillet.
Working with one tortilla at a time, spread about ⅓ cup hash browns on a tortilla about one-third from the edge. Drizzle 1 tablespoon salsa on top of the hash browns. Top with about ⅓ cup scrambled eggs. (You can eyeball the amounts of hash browns and scrambled eggs; just try to divide them evenly between the tortillas.)
Roll up the burrito by first folding the tortilla over from the bottom to partially cover the contents, then fold in the two sides. Finish rolling and put the burrito seam side down on a plate. Repeat with the remaining burritos.
If you’re serving the burritos right away: You can halve the burritos like I did, or serve them whole. Warm some extra salsa in the microwave or on the stove, then pour it over the burritos. Top with diced avocado (if using) and the reserved cilantro and green onion. Serve immediately, with a knife and a fork.
If you’re freezing the burritos for later: Let the burritos cool to room temperature, then wrap each burrito in plastic wrap. Transfer the wrapped burritos to a freezer-safe bag and squeeze out the air before sealing. Store the burritos in the freezer. For best flavor, consume your burritos within 3 to 6 months.
To defrost frozen burritos, unwrap the plastic wrap and then wrap the burrito in a damp paper towel. Microwave about 2 to 3 minutes, until warmed throughout. I like to serve mine with some extra salsa.

Notes

Make it gluten free: Use a certified gluten-free tortilla.

Make it dairy free: Omit the cheese and replace the butter with olive oil (you could probably get by with less than 1 tablespoon). Definitely serve your burritos with avocado!

Make it quick: You could skip the hash browns and add ½ cup more pinto beans.

▸ Nutrition Information

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