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Vegetarian Breakfast Burritos

Featured in Start Your Day Right.

These breakfast burritos start your day off right Fluffy scrambled eggs mix with crispy roasted potatoes and hearty beans while fresh homemade pico de gallo adds bright flavor and a perfect kick to every bite Everything gets wrapped up in warm tortillas making them easy to eat on the go The eggs stay nice and moist while the potatoes keep their crispy edges making every bite interesting You can make them ahead and reheat them later or enjoy them fresh off the griddle Perfect for busy mornings or lazy weekend brunches
A young woman with wavy hair is gazing down contemplatively in a warmly lit kitchen filled with plants.
Updated on Wed, 15 Jan 2025 20:51:54 GMT
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Two grilled burritos filled with scrambled eggs, black beans, diced vegetables, and garnished with cilantro, resting on a wooden cutting board. Pin it
Two grilled burritos filled with scrambled eggs, black beans, diced vegetables, and garnished with cilantro, resting on a wooden cutting board. | cookingkeys.com

These veggie burritos came to life in my kitchen during a farmers' market morning! I had the most beautiful fresh tomatoes and potatoes, and the idea of turning them into a breakfast burrito just clicked. Now they're our weekend tradition watching those potatoes turn golden in the oven while the house fills with the scent of fresh pico de gallo is pure morning magic!

What Makes These Special

These aren't your ordinary breakfast burritos! Those crispy roasted potatoes add such amazing texture, while the fresh pico de gallo brings everything to life. When my vegetarian friend tried them, she couldn't believe how satisfying they were without meat. That moment when you bite through the crispy tortilla into all those fresh flavors pure breakfast joy!

Gathering Your Ingredients

  • The Base:
    • Fresh eggs
    • Soft tortillas
    • Creamy beans
    • Golden potatoes
    • Melty cheese
  • The Fresh Touch:
    • Ripe tomatoes
    • Crisp onions
    • Fresh jalapeños
    • Bright cilantro
    • Juicy limes

Creating Morning Magic

Potato Perfect
Those little cubes of potato turning golden and crispy in the oven create the most incredible aroma! Each bite adds such wonderful texture to our burritos.
Fresh and Zingy
Making pico de gallo is like creating a little bowl of sunshine the colors are so vibrant, and the lime juice makes everything pop!
Rolling Time
Assembling these burritos is so satisfying watching all those colorful ingredients come together inside that warm tortilla.
A close-up of a warm tortilla wrap filled with scrambled eggs, black beans, green bell peppers, and diced tomatoes, garnished with fresh cilantro. Pin it
A close-up of a warm tortilla wrap filled with scrambled eggs, black beans, green bell peppers, and diced tomatoes, garnished with fresh cilantro. | cookingkeys.com

My Burrito Secrets

Want to know what makes these burritos extra special? Roast your potatoes until they're really golden they'll stay crispier inside the burrito. Always warm your tortillas first they're so much easier to roll! And here's my favorite trick: give them a quick toast in a dry skillet that crispy exterior makes all the difference!

Fresh Is Best

The beauty of these burritos is how the fresh ingredients shine! Making your own pico de gallo might take a few extra minutes, but it adds such bright flavor. My daughter loves helping to chop the vegetables she says it's like making edible confetti!

Mix It Up

While this version is delicious, don't be afraid to experiment! Sometimes I'll add roasted bell peppers or sautéed mushrooms. My friend makes hers with sweet potatoes instead of regular potatoes absolutely divine! The joy of cooking is making each recipe your own.

Anytime Comfort

These burritos aren't just for breakfast! They make a perfect light dinner or weekend lunch too. There's something so comforting about wrapping up all these fresh ingredients in a warm tortilla it's like a hug for your taste buds!

Two grilled burritos filled with a colorful mix of scrambled eggs, black beans, corn, peppers, and fresh cilantro, resting on a wooden cutting board. Pin it
Two grilled burritos filled with a colorful mix of scrambled eggs, black beans, corn, peppers, and fresh cilantro, resting on a wooden cutting board. | cookingkeys.com

Veggie Love

These vegetarian burritos prove that meatless meals can be absolutely satisfying! From the crispy potatoes to the fresh pico de gallo, every bite is packed with flavor and texture. They've become such a favorite that even my meat-loving friends request them. It's amazing how simple ingredients can create such a delicious start to the day!

Frequently Asked Questions

→ Can I make these burritos ahead of time?
Yes, you can prepare the burritos without the pico de gallo and wrap them in foil for storage. Store the pico separately and add it just before eating after reheating the burrito in a 400°F oven for 20-30 minutes.
→ Why keep the pico de gallo separate?
The liquid from the pico de gallo can make the burritos soggy. Using a slotted spoon when adding pico and storing it separately for leftovers keeps the burritos crisp.
→ What type of beans work best?
You can use either refried beans or whole beans. If using canned beans, drain and rinse them first. Both options work well in these burritos.
→ How long do these keep in the fridge?
The assembled burritos (without pico) will keep for 3-4 days in the fridge when wrapped in foil. The pico de gallo stays fresh for 2-3 days in a separate container.
→ Can I freeze these burritos?
Yes, you can freeze the assembled burritos without the pico de gallo. Wrap them individually in foil and freeze for up to 3 months. Make fresh pico when ready to eat.

Vegetarian Breakfast Burritos

A hearty vegetarian breakfast burrito filled with eggs, roasted potatoes, beans, and fresh pico de gallo. Perfect for breakfast or meal prep.

Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes

Category: Breakfast

Difficulty: Intermediate

Cuisine: Mexican

Yield: 4 Servings (4 burritos)

Dietary: Vegetarian

Ingredients

01 8 eggs.
02 4-5 flour tortillas (burrito-sized).
03 1 cup beans (refried or whole).
04 1 potato.
05 2 cups shredded cheese.
06 1 tablespoon chile powder (for the potatoes, optional).
07 1-2 tablespoons finely chopped onion, for the eggs.
08 1-2 tablespoons finely chopped jalapeno, for the eggs.
09 Olive oil.
10 Salt.
11 2 plum tomatoes.
12 1/2 small onion (white or yellow).
13 1 jalapeno (or serrano).
14 15-20 sprigs cilantro.
15 Juice of 1 lime.
16 1/4 teaspoon salt (plus more to taste).

Instructions

Step 01

Cube the potato and mix with chile powder, pepper, olive oil, and salt. Bake at 400F for 30 minutes on a lined sheet, stirring halfway.

Step 02

Finely chop tomatoes, onion, jalapeno and cilantro into 1/4" pieces. Mix with salt and lime juice in a bowl. Adjust seasoning to taste.

Step 03

Saute chopped onion and jalapeno until soft. Add whisked eggs and salt. Cook over medium heat until done, stirring regularly.

Step 04

Shred cheese and prepare beans. If using canned beans, drain and rinse them.

Step 05

Warm tortillas in a skillet. Layer with beans, cheese, eggs, potatoes, and pico de gallo. Roll up and brown each side for 30-60 seconds.

Notes

  1. Limit liquid from pico de gallo when assembling.
  2. Can prepare ahead without pico de gallo.
  3. Reheat wrapped in foil at 400F for 20-30 minutes.

Tools You'll Need

  • Baking sheet.
  • Large skillet.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (cheese).
  • Wheat (flour tortillas).
  • Eggs.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 497
  • Total Fat: 24 g
  • Total Carbohydrate: 39 g
  • Protein: 31 g