Imagine waking up to a breakfast that's not just delicious, but also packed with flavor, nutrition, and zero guilt! These Sheet Pan Vegan Breakfast Burritos are about to transform your morning routine from bland to grand. Perfect for busy mornings, meal preppers, and anyone looking to add a plant-powered punch to their day, this recipe is a game-changer that proves vegan breakfasts can be incredibly satisfying and mouth-wateringly good.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 4 large flour tortillas
- 1 cup black beans, drained and rinsed
- 1 cup diced bell peppers
- 1 cup diced onions
- 1 cup corn
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 avocado, sliced
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
- In a large mixing bowl, combine the diced bell peppers, diced onions, corn, black beans, cumin, chili powder, salt, and pepper. Mix well until all the ingredients are evenly coated with the spices.
- Spread the mixture evenly on the prepared sheet pan. Bake in the preheated oven for 20 minutes, or until the vegetables are tender and slightly caramelized.
- While the vegetable mixture is baking, prepare the tortillas. Once the vegetable mixture is done, remove the sheet pan from the oven and let it cool for a few minutes.
- Lay out the flour tortillas on a clean surface. Spoon an equal amount of the vegetable and bean mixture onto the center of each tortilla.
- Add a few slices of avocado on top of the filling for creaminess and flavor.
- Carefully fold in the sides of the tortilla, then roll it up from the bottom to enclose the filling tightly. Repeat this process for all tortillas.
- Place the wrapped burritos seam-side down on the same sheet pan. You may want to brush the tops lightly with olive oil for a golden finish.
- Return the burritos to the oven and bake for an additional 10 minutes, or until they are golden brown and crispy.
- Once done, remove the burritos from the oven and let them cool for a couple of minutes. Garnish with fresh cilantro before serving.
- Serve warm, and enjoy your delicious Sheet Pan Vegan Breakfast Burritos!
Tips
- Prep Like a Pro: Chop all your vegetables uniformly to ensure even cooking and consistent flavor in every bite.
- Spice it Up: Don't be afraid to experiment with additional spices like smoked paprika or a dash of hot sauce to personalize your burritos.
- Crispy Finish Hack: Brushing the burritos with a little olive oil before the final bake helps achieve that perfect golden-brown crispiness.
- Make-Ahead Magic: These burritos can be prepared in advance and frozen for up to a month. Simply wrap individually in foil and reheat in the oven when ready to eat.
- Customize Your Filling: Feel free to swap black beans with other protein sources like chickpeas or add extra veggies like spinach or zucchini.
- Serving Suggestion: Serve with a side of salsa, vegan sour cream, or a quick guacamole for an extra flavor boost.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 12g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 0mg
