Vegan Breakfast Burritos
These hardy, classic flavored Vegan Breakfast Burritos are packed full of potatoes, sausage, black beans, peppers, and cheesy goodness!
Is there anything better than a warm, hardy breakfast in the morning with coffee on a Saturday morning? On these days, it’s not about healthy, low-calorie breakfast…no way… it’s about hardy, fill me up with bursting flavor comfort food. If it’s one of those days, do yourself a favor and make this simple, classic, vegan breakfast burrito.
Breakfast had never been my thing.
I’d drink a cup of coffee, tall glass of water and call ‘er a day until lunch… until I met my husband, Doug.
He made breakfast look so easy and would create amazing dishes out of nothing all while, of course, reiterating the importance of a meal in the morning.
One of my favorite recipes we came up with was this classic flavored vegan breakfast burrito. It’s got so many flavors and so many options for toppings. We love adding salsa, corn chips, homemade pickled peppers, and avocado.
Here’s how you make it:
Fresh Coast Home is an affiliate for Amazon, which means I may receive a small commission for items purchased. Please know that I recommend through experience and only if I stand behind the item.Jump to Recipe
Gather your ingredients. This really is a versatile recipe so include the ingredients that sound good to you.
First, cut the potatoes into 1/2″ – 1″ cubes. If you’d prefer not to use homemade potatoes, use frozen hashbrowns.
Heat the oil in a pan on medium/medium-low heat then add the cut potatoes and all the seasonings. Cook for 6 minutes covered.
Thinly cut up the peppers and onion then mince the garlic and add it to the potatoes.
Continue cooking until the potatoes are soft and fully cooked.
Sautee up sausage in a separate pan if you like them a little browned. If not, you could just cut them up and add them to the potato mixture to heat up in there. Our favorite are these Apple Maple Breakfast sausages.
Add the black beans (or any bean of choice) and allow them to warm on the stove until the potatoes are totally done. We keep the heat on a medium-low for this.
Tend to the sappy pug.
Warm the tortilla on broil with the vegan mozzarella cheese shreds.
Add the potato mixture.
Top with salsa **and avocado! We weren’t able to find any good ones when we were photographing this recipe, but they are delicious in it. Roll into a wrap.
Top with cilantro, salsa, crushed tortilla chips and some extra peppers (pickled if you’re lucky enough to have a FIL that makes amazing jarred peppers).
Hardy Breakfast Burritos
These scrumptious, hardy breakfast burritos are perfect for non-vegans, too!
- 4-5 med Russett potatos
- 4-5 small sweet peppers
- 1 can blackbeans
- 4 vegan sausages
- 1/2 med onion we've used them all but prefer yellow
- Tortillas Wheat or Corn
- Vegan Mozzarella Cheese We love Daiya Mozzarella shreds
- 2-3 cloves Fresh Garlic
- 2-3 tbsp Oil (olive or coconut)
- 1/4 tbsp Chilli powder
- 1/4 tbsp Cumin
- 1/4 tbsp Onion Powder
- to taste Salt & Pepper
- 1/4 tbsp Garlic Salt
- Crushed Tortilla chips for topping
Cut potatoes to 1/2" – 1" cubes. Heat the oil in a pan on medium/medium-low heat and add potatoes and all seasonings. Cook for 6 minutes covered.
Thinly cut up the peppers and onion, and mince the garlic.
Stir the potatoes and add onion, peppers and fresh garlic. Cover and cook for 6 more minutes.
Add the black beans and cook uncovered for 3-5 minutes
While the means are warming, sautee vegan sausage in a separate pan if you like it a little crispy. Once it's browned, cut it into 1/2" pieces and add to the potato mixture.
(You could also just cut it up and add it to the potato pan if it's pre-cooked and just needs to be heated. I just prefer it to be sauteed and crispy.)
Once the sausage is added to the potato mixture, cook until the potatoes are done on medium-low heat.
Sprinkle some cheese on the tortillas and warm on broil until their soft (about a minute on each side).
Add potato mixture salsa and Avocado if you've got some. (we weren't able to find any good avocado for this breakfast)
Roll into a wrap and top with cilantro, salsa, and crushed tortilla chips. We also love topping with some homemade pickled peppers!