Vegan Mushroom and Spinach Breakfast Burrito
A flavor-packed, high-fiber burrito filled with sautéed mushrooms, fresh spinach, bold spices, and creamy avocado, all wrapped in a warm tortilla.
Ingredients
For the Mushroom & Spinach Filling:
- 1 cup mushrooms sliced, any variety works
- 1 cup fresh spinach because health
- 1 tbsp olive oil for perfect sautéing
- 1 clove garlic minced, because garlic = flavor
- ½ tsp smoked paprika adds a smoky kick
- ½ tsp cumin because burritos demand it
- ¼ tsp salt adjust as needed
- ¼ tsp black pepper a little spice never hurts
For the Burrito Filling:
- ½ avocado mashed, for creaminess
- ½ cup cherry tomatoes diced, because juicy bites matter
- ¼ cup red onion finely chopped
- 2 tbsp salsa for extra zing
- 2 large whole wheat tortillas or your go-to wrap
Instructions
- Heat olive oil in a pan over medium heat.
- Sauté mushrooms for 5 minutes until golden brown.
- Add garlic, smoked paprika, cumin, salt, and pepper. Stir for another minute.
- Toss in spinach and cook until just wilted.
- Mash the avocado in a bowl with a fork.
- Dice cherry tomatoes and chop red onion.
- Warm tortillas in a pan or microwave for a few seconds.
- Spread mashed avocado on each tortilla.
- Layer the sautéed mushrooms and spinach, then add tomatoes, onion, and salsa.
- Wrap the burrito tightly, slice in half, and admire your masterpiece.
Notes
Nutritional Values (Per Serving)
- Calories: ~320
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 10g
Vitamins & Minerals (Per Serving)
- Iron: 18% DV
- Vitamin A: 20% DV
- Potassium: 22% DV
- Folate: 25% DV
- Magnesium: 15% DV
Additional Notes & Tips
- No mushrooms? Use zucchini or bell peppers instead.
- Want more protein? Add black beans or tofu.
- Make it spicy! Throw in jalapeños or a dash of hot sauce.
- Meal prep hack: Cook the filling in advance for quick morning assembly.