Vegan Breakfast Burrito with Guacamole and Salsa
A hearty, plant-based burrito featuring fresh guacamole, zesty salsa, black beans, and crispy veggies, all wrapped in a soft tortilla.
Ingredients
For the Guacamole:
- 1 ripe avocado mashed, for creaminess
- ¼ tsp salt because bland food is a crime
- ¼ tsp garlic powder adds depth
- 1 tbsp lime juice fresh is best
- ¼ cup diced tomatoes for color and texture
- 1 tbsp chopped cilantro optional but highly recommended
For the Salsa:
- ¼ cup diced tomatoes fresh and juicy
- ¼ cup diced red onion adds a sharp bite
- 1 tbsp chopped jalapeño or more, if you like pain
- ½ tsp lime juice balances everything
- ¼ tsp salt adjust to taste
For the Burrito Assembly:
- 2 large tortillas warmed
- ½ cup black beans drained and rinsed
- ½ cup shredded lettuce for crunch
- ¼ cup diced bell peppers adds sweetness
Instructions
- Mash the avocado in a bowl and mix in salt, garlic powder, lime juice, diced tomatoes, and cilantro.
- Combine salsa ingredients in a separate bowl and stir well.
- Warm tortillas in a dry pan over medium heat for a few seconds.
- Spread guacamole evenly over each tortilla.
- Layer black beans, shredded lettuce, and diced bell peppers on top.
- Add a generous spoonful of salsa for an extra kick.
- Roll the burrito tightly, folding in the sides to keep everything inside.
- Slice in half and enjoy immediately (or wrap it up for later).
Notes
Nutritional Values (Per Serving)
- Calories: ~320
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 10g
Vitamins & Minerals (Per Serving)
- Vitamin C: 20% DV
- Folate: 18% DV
- Iron: 15% DV
- Potassium: 22% DV
- Magnesium: 12% DV
Additional Notes & Tips
- Need more protein? Add tofu or chickpeas.
- Want extra crunch? Toss in cucumbers or radishes.
- Make it spicy? Add hot sauce or more jalapeños.
- Meal prep tip: Store guacamole separately to keep it fresh.