Start your day right with these hearty Vegan Black Bean and Egg Breakfast Burritos, packed with smoky, spiced black beans, savoury mushrooms, and fluffy vegan eggs infused with pesto and chili crisp. They’re a perfect blend of bold flavours and nourishing ingredients.
Heat a pan on medium heat, drizzle a small amount of neutral flavour oil or use a non-stick pan. Pour in liquid egg alternative. Add mushrooms, pesto, chilli crisp and salt & pepper to taste. Once the vegan egg begins to solidify start mixing it with a spatula until it resembles scrambled egg and is lightly roasted. Set aside.
In the same pan on medium heat, add olive oil, asafoetida, paprika, ground cumin, thyme and let spice heat up for 15 seconds. Once fragrant, add black beans, nutritional yeast and salsa. Let the beans cook covered mixing often for 5-10 mins.
To assemble: Place your desired amount of beans and egg filling in the lower centre of the wrap (closest part of the wrap to you). Add an additional 1-2 tbsp of salsa and shredded cheese. If eating it that day add in optional avocado slices and pickled jalapeno. If freezing for later, skip the avocado. Wrap the two sides in first over top the filling. Then starting from the end closest to you wrap to tortilla away from from you.
For freezing, wrap tortilla in aluminum, place in a freezer bag and freeze immediately. If eating right away, place wrap (slit side down) on a pan on low-medium heat and grill until lightly browned for 1-2 mins. Flip to the opposite side and grill again until lightly brown for 1-2 mins.
For reheating if frozen:
1) Microwave (Quick Option- not crispy): Remove the burrito from the freezer and wrap it in a damp paper towel. Microwave on high for 3-4 minutes, flipping halfway through. Ensure the filling is heated evenly.
2) Oven (Best for Crispiness): Preheat the oven to 375°F (190°C). Wrap the burrito in aluminum foil and bake for 15-20 minutes, or until heated through. For a crispy tortilla, unwrap the burrito during the last 5 minutes of baking.
3) Air Fryer (Fast and Crispy): Preheat the air fryer to 350°F (175°C). Place the burrito directly in the air fryer and heat for 9-12 minutes, flipping halfway through.
Note: Breakfast burritos can last up to 3 months in the freezer when wrapped tightly in foil and stored in an airtight container or freezer bag. For best quality, consume within the first 1-2 months.
Ingredients
Directions
Heat a pan on medium heat, drizzle a small amount of neutral flavour oil or use a non-stick pan. Pour in liquid egg alternative. Add mushrooms, pesto, chilli crisp and salt & pepper to taste. Once the vegan egg begins to solidify start mixing it with a spatula until it resembles scrambled egg and is lightly roasted. Set aside.
In the same pan on medium heat, add olive oil, asafoetida, paprika, ground cumin, thyme and let spice heat up for 15 seconds. Once fragrant, add black beans, nutritional yeast and salsa. Let the beans cook covered mixing often for 5-10 mins.
To assemble: Place your desired amount of beans and egg filling in the lower centre of the wrap (closest part of the wrap to you). Add an additional 1-2 tbsp of salsa and shredded cheese. If eating it that day add in optional avocado slices and pickled jalapeno. If freezing for later, skip the avocado. Wrap the two sides in first over top the filling. Then starting from the end closest to you wrap to tortilla away from from you.
For freezing, wrap tortilla in aluminum, place in a freezer bag and freeze immediately. If eating right away, place wrap (slit side down) on a pan on low-medium heat and grill until lightly browned for 1-2 mins. Flip to the opposite side and grill again until lightly brown for 1-2 mins.
For reheating if frozen:
1) Microwave (Quick Option- not crispy): Remove the burrito from the freezer and wrap it in a damp paper towel. Microwave on high for 3-4 minutes, flipping halfway through. Ensure the filling is heated evenly.
2) Oven (Best for Crispiness): Preheat the oven to 375°F (190°C). Wrap the burrito in aluminum foil and bake for 15-20 minutes, or until heated through. For a crispy tortilla, unwrap the burrito during the last 5 minutes of baking.
3) Air Fryer (Fast and Crispy): Preheat the air fryer to 350°F (175°C). Place the burrito directly in the air fryer and heat for 9-12 minutes, flipping halfway through.
Note: Breakfast burritos can last up to 3 months in the freezer when wrapped tightly in foil and stored in an airtight container or freezer bag. For best quality, consume within the first 1-2 months.
