This No Meat Breakfast Burrito is a great meal-prep breakfast. Perfect for savory breakfast lovers, this burrito is vegan and oil-free, with a gluten-free option too.
This recipe was made in partnership with CatholicTV. All opinions are my own.
Burritos are a fun way to pack in some vegetables and nutrients in the morning! I love that these burritos are customizable and easy to prep the night before!
These are also a great option for Lent or Meatless Monday - there's no meat involved but plenty of protein (and options to add more protein if you want!)
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Why I love these Meat Free Burritos
- Dietary needs - these no-meat burritos are completely plant-based, dairy-free, oil-free, sugar-free, and can be easily made gluten-free
- Easy, preppable breakfast - this meal only takes 30 minutes to make, so you can easily make it in the morning. BUT you can also prep the burritos ahead of time and re-heat the insides before rolling the burrito
- Veggie-ful - these burritos are full of peppers, onions, and spinach. You can also cook up more of your favorite veggies to add
Ingredient Notes & Substitutions
- Onions: yellow, red, or white onions are perfect.
- Bell Peppers: any color of pepper will work!
- Lime: lime adds some acid and is used as a replacement for oil. You can use lemon juice instead.
- Spices: cumin, paprika, salt, & pepper. If you want to add some spice, feel free to add some cayenne.
- Leftover White Rice: this is a great use for leftover rice. If you don't have any leftover, you can cook a batch of rice while the vegetables bake. White rice cooks more quickly but you could also use brown rice.
- Black Beans: grab a can of beans from your pantry! You could also use chickpeas or pinto beans.
- Raw Spinach: you could add kale or another fresh green of your choice.
- Tortillas: buy burrito-sized tortillas - this will make it easiest to roll the burrito. If you need a gluten-free substitute, use a corn tortilla.
- Toppings: avocado, tomatoes, cilantro, etc.
How to make these No Meat Breakfast Burritos
Step 1. Preheat the oven to 450°F. Line a baking sheet with aluminum foil.
Step 2. Place the onions and bell peppers on the baking sheet. Drizzle the veggies with the lime juice and sprinkle with cumin, paprika, salt & pepper.
Step 3. Bake for 15 minutes, until the veggies are soft.
Step 4. At the 15-minute mark add the black beans and rice to the baking sheet. Toss to cover the rice and beans with the spices.
Step 5. Return the pan to the oven for 5 more minutes.
Step 6. Assemble the burritos: spoon the veggie mixture onto a tortilla, top with a handful of spinach, and any other toppings of choice, then fold the sides of the tortilla and roll into a burrito. Enjoy!
FAQ & Expert Tips
Everything in these burritos is gluten-free except for the tortilla.
You can use a corn tortilla instead (buy the largest size you can find) or look for gluten-free tortillas at the store. Often you can find gluten-free tortillas with the regular tortillas or in the frozen section.
I kept the ingredients pretty simple in this recipe, but you can go crazy with the vegetables if you want. A few ideas:
- Corn (use frozen instead of canned to avoid added sugar)
- Lettuce
- Tomatoes
- Jalapeños
- Cauliflower (or cauliflower rice!)
- Sweet Potatoes (not a vegetable but a fun idea)
Beans have some protein and so does spinach, but if you're looking for a higher protein count you could add some crumbled tempeh or cubed tofu.
You could also make tofu scramble and add it to the filling.
Place all the ingredients on one end of the tortilla, then fold in the edges, and roll.
Recipe Prayer
Thank you God for this meal. Thank you for fueling our bodies with nutrients that will keep us going throughout the day. Amen.
More meatless breakfasts
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📖 Recipe
No Meat Breakfast Burrito
Ingredients
- 2 Large Red or Yellow Onions sliced
- 3 Large Bell Peppers chopped
- Juice of 1 Lime
- 2 Teaspoons Cumin
- 1 Teaspoon Paprika
- 1-2 Teaspoons Salt to taste
- ½ Teaspoon Black Pepper
- 2-3 Cups Leftover Cooked White Rice OR cook the rice while the veggies bake
- 1 15 Ounce Can Black Beans drained and rinsed
- 2 Cups Raw Spinach
- 3-4 Burrito Tortillas
- Toppings of choice: avocado, tomatoes, cilantro
Instructions
- Preheat the oven to 450°F. Line a baking sheet with aluminum foil.
- Place the onions and bell peppers on the baking sheet. Drizzle the veggies with the lime juice and sprinkle with cumin, paprika, salt & pepper.
- Bake for 15 minutes, until the veggies are soft.
- At the 15-minute mark add the black beans and rice to the baking sheet. Toss to cover the rice and beans with the spices.
- Return the pan to the oven for 5 more minutes.
- Assemble the burritos: spoon the veggie mixture onto a tortilla, top with a handful of spinach, and any other toppings of choice, then fold the sides of the tortilla and roll into a burrito. Enjoy!
Nutrition
Nutrition information is an estimate.
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