Ingredients
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1 cup canned black beans, drained and rinsed
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1/2 red bell pepper, diced
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1/2 green bell pepper, diced
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1/4 red onion, finely chopped
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1/2 cup corn kernels (fresh, frozen, or canned)
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1/2 teaspoon ground cumin
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1/2 teaspoon chili powder
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1 Salt and black pepper to taste
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2 whole-grain tortillas (choose gluten-free if needed)
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1 avocado, sliced
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1 Salsa (store-bought or homemade)
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1 Fresh cilantro leaves for garnish
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1 Lime wedges for serving (optional)
Directions
Fold the sides of the tortilla in and then roll it up tightly to create your Vegan Mexican-Style Breakfast Burrito. Serve with lime wedges if desired.
Customize your breakfast burrito with additional toppings like vegan cheese, hot sauce, or diced tomatoes for extra flavor. Enjoy the bold and spicy tastes of Mexico in every bite!
Steps
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1
Done
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In a non-stick skillet, sauté the diced red bell pepper, green bell pepper, and finely chopped red onion over medium heat until they soften, about 3-4 minutes. |
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2
Done
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Add the corn kernels to the skillet and continue to cook for another 2-3 minutes until they are heated through. |
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3
Done
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Stir in the drained and rinsed black beans, ground cumin, chili powder, salt, and black pepper. Cook for an additional 2-3 minutes to combine the flavors and heat the beans. |
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4
Done
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Warm the whole-grain tortillas in the skillet for about 10-15 seconds on each side. |
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5
Done
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To assemble your breakfast burritos, place half of the bean and vegetable mixture onto each tortilla. |
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6
Done
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Top with sliced avocado, salsa, and fresh cilantro leaves. |
