Vegan Breakfast Breakfast Burritos

Mexican · 30 min · Beans · vegetarian, vegan

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Ingredients

• 4 pieces Large flour tortillas
• 1 can (15 oz) Canned black beans
• 1 large Red bell pepper
• 1 large Green bell pepper
• 1 medium Onion
• 2 Garlic cloves
• 2 tbsp Olive oil
• 1 tsp Cumin powder
• 1 tsp Smoked paprika
• to taste Salt
• to taste Black pepper
• ¼ cup, chopped Fresh cilantro
• ½ cup Vegan cheese shreds (optional)

Method

1. Drain and rinse the black beans. Set aside.
2. Dice the red and green bell peppers and chop the onion and garlic.
3. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic; sauté until translucent, about 3 minutes.
4. Add the diced bell peppers to the skillet and cook until slightly softened, about 5 minutes.
5. Stir in the black beans, cumin, smoked paprika, salt, and pepper. Cook for another 5 minutes, mashing some beans with the back of a spoon for creaminess.
6. Warm the flour tortillas in a dry skillet or microwave until pliable.
7. Spoon the bean mixture onto each tortilla, sprinkle with cilantro and vegan cheese if using, then roll into burritos.
8. Optional: Return the burritos to the skillet for 2-3 minutes per side to crisp the outside. Serve warm.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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