Burritos are life. I mean, is there anything you CAN’T wrap in a tortilla? I think not. Just look at my Pizza Burritos as proof, those things are insanely good and have quickly become one of my most popular recipes! So as I was perusing through the incredible new cookbook by Minimalist Baker that was sent to me to review, you know that as soon as I hit the page on breakfast burritos I had to stop, stare and drool just a little. This recipe is SO good, and I’m not bumping that up even a tiny bit just because I got a free cookbook to review. You should know me better than that by now. Every single person in my house, large and small, devoured these. I of course served them for dinner, because there are no rules when it comes to when we eat what, and then I had to eat more for breakfast. Convinced yet? Then scroll down, make these, and make sure to enter the giveaway for a book of your very own!


The first thing I noticed when I got this book was how mouthwatering the cover was. I mean, just LOOK at these burgers. Most of us eat with our eyes, and one look at the cover had my tastebuds going. It’s a gorgeous book inside and out. Which is why when I got to the page with the vegan breakfast burritos I immediately drooled. I love her concept of letting you know whether each recipe is 10 ingredients or less, uses only one bowl, gluten free and/or takes 30 minutes or less. For us busy people, this is perfect because the worst is when you’re part way through a recipe when you figure out that dinner won’t be ready before anyone’s bed time. Then all hell breaks loose because kids and husbands are melting down, blood sugar is rapidly declining and then you end up throwing crackers at them just to shut them up which results in the dinner you broke your butt cooking not being eaten and then you spend the rest of the night pissed off….just an example of course. Not that it’s happened to me. My family is perfect and patient all the time, especially the 4 year old ?


There are so many recipes I want to make from this book. Spiced buckwheat pancakes, savory eggless benedict, pizza-stuffed mushrooms, garlic scalloped potatoes, cornbread chili pot pies, garlic pineapple stir-fried quinoa, every single burger in here, and the dessert…omg the dessert. I need to stop. I’m drooling. I will be making more of these recipes and definitely will post on Instagram, so make sure you’re following me! But these vegan breakfast burritos. SO. DARN. TASTY. I love all the fun fillings they include. All my favorite things. I even already make my beans this way (minus one extra ingredient I use), so I knew they would be amazing the minute I read the recipe. My 5 year old even said “I love the spices in here” aka the lime tang and cilantro. When all three kids stuff their face, you know it’s a winner.


So get on these and enter this amazing giveaway! And don’t forget to make extra of all the fillings, store them in containers and have breakfast, lunch or dinner ready in a snap (I’m not going to lie, we’ve been eating them for three days). Tell me what you think of these vegan breakfast burritos and leave me a comment here! Also follow me on Instagram and tag me at veggiesdontbite AND #veggiesdontbite with all your burrito remakes! I’m also on Facebook so would love to connect with you there too. Basically find me everywhere because burritos rule the world!


  • ¾ cup (150g) white rice, rinsed and drained
  • 1½ cups (360ml) water
  • ¼ tsp sea salt
  • ½ lime, juiced (1 Tbsp or 15ml)
  • ¼ cup (15g) fresh cilantro, chopped
  • 4 small red potatoes*
  • ½ red onion (55g)
  • 1–2 Tbsp (14-28g) vegan butter (or 15-30ml olive oil)
  • ¼ tsp each sea salt and black pepper
  • 1 cup (185g) cooked black beans (if unsalted, add ¼ tsp salt)
  • ¼ tsp each ground cumin, garlic powder, and chili powder
  • ¼ ripe avocado
  • 1 lime, juiced (2 Tbsp or 30ml)
  • 1 cup (89g) purple cabbage, green cabbage, or radish, thinly sliced
  • 1 (14g) jalapeno, seeds removed, thinly sliced
  • Pinch each of sea salt and black pepper
  • 2 large vegan flour tortillas (white or wheat, to your preference)
  • ½ ripe avocado, sliced
  • ¼ cup (64g) salsa
  • Hot sauce (optional)
  1. Start by adding the rice, water, and salt to a saucepan and bringing it to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes or until all of the
  2. water is absorbed and the rice is fluffy. Remove from the heat and set aside.
  3. As the rice is cooking, heat a large metal or cast-iron skillet over medium heat. Wash and chop potatoes into bite-size pieces.* Slice the onion into ¼-inch rings.
  4. Once the skillet is hot, add the vegan butter. Swirl to coat. Add the potatoes to one half of the pan and the onions to the remaining half. Season with the salt and pepper, cover, and let cook for 4-5 minutes on one side. Then flip/toss to brown on the other side for 4-5 minutes, or until golden brown. Remove from the heat and set aside.
  5. Add the beans to a small saucepan over medium heat and season with the cumin, garlic power, and chili powder. When bubbly, reduce the heat to low to keep warm.
  6. To make the slaw, mash together the avocado and lime juice, then add the cabbage and jalapeno and toss to combine. Season with a pinch of salt and set aside.
  7. To the cooked rice, add the lime juice and cilantro. Toss with a fork to combine.
  8. To soften the tortillas, wrap in a damp towel and warm in the microwave for 30 seconds, (or in a 350 degree F oven (176 degrees C) for 1-2 minutes.
  9. Add the fillings in any order, followed by sliced avocado and salsa (or hot sauce, if desired). Roll up, slice in half, and enjoy. Serve any extra potatoes, black beans, or rice on the side.
I did not use the vegan butter or oil to cook the potatoes but instead sautéed with veggie broth, constantly mixing so they didn’t stick. I also used brown rice because that is what we have at home. I did not have a jalapeño pepper for the slaw, but I did have some cherry bomb peppers, so I used those instead because I loved the idea of some heat in mine (I kept it out for the kids and husband). Use gluten free tortillas to make this gluten free.

*This recipe yields leftover potatoes, rice, and black beans, all of which are calculated into the nutrition information (page 282 of book and below). Specific nutrition information will vary depending how generously you fill your burrito.

Tips to prep ahead: Make fillings and store in fridge to use whenever.

Baby/toddler food idea: Serve as a bowl for babies (cut up potatoes into small pieces) and toddlers. Or for toddlers make into small thin long burritos.

Reprinted from Minimalist Baker’s Everyday Cooking by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Dana Shultz

Serving size: 1 burrito Calories: 869 Fat: 21.4 Saturated fat: 4.4Carbohydrates: 154.3 Sugar: 8.8 Sodium: 845 Fiber: 21 Protein: 21a

Leave a Reply

Your email address will not be published. Required fields are marked *