Vegan Breakfast Breakfast Burritos

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Mexican · 30 min · Beans · vegetarian, vegan

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Ingredients

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

Method (tap to check — screen stays awake)

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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