Vegetarian Breakfast Burritos

Cutting freshly cooked breakfast burrito in half

5 from 11 votes

Vegetarian Breakfast Burritos

I can't get enough of these Vegetarian Breakfast Burritos! Loading them with fresh Pico de Gallo is the key so please don't skip that step!

Prep Time15

Cook Time30

Servings:

Calories: 497kcal

Author: Mexican Please

Ingredients

8 eggs
4-5 flour tortillas (burrito-sized)
1 cup beans (refried or whole)
1 potato
2 cups shredded cheese
1 tablespoon chile powder (for the potatoes, optional)
1-2 tablespoons finely chopped onion, for the eggs
1-2 tablespoons finely chopped jalapeno, for the eggs
olive oil
salt

For the Pico de Gallo:

2 plum tomatoes
1/2 small onion (white or yellow)
1 jalapeno (or serrano)
15-20 sprigs cilantro
juice of 1 lime
1/4 teaspoon salt (plus more to taste)

Instructions

Cube the potato and add to a mixing bowl along with: 1 tablespoon chile powder (optional), freshly cracked black pepper, a glug of olive oil, and a generous pinch of salt. Mix well and then form a single layer of the potatoes on a baking sheet (I use parchment paper to prevent sticking). Bake them in the oven (400F) for 30 minutes or until you need them. I usually give them a stir about halfway through the baking period.
For the Pico de Gallo, give the tomatoes, jalapeno and cilantro a good rinse and peel the onion. Finely chop the 2 tomatoes, 1/2 onion, and jalapeno into 1/4" sized chunks. Finely dice the cilantro. Combine it all in a mixing bowl and add 1/4 teaspoon salt and the juice of a 1 lime. Mix together well and taste for seasoning, adding more salt and lime if necessary.
For the eggs, start by finely chopping some onion and jalapeno, 1-2 tablespoons of each. Cook the onion and jalapeno in some oil (or butter, or both) over medium heat. Once the onion has softened you can add 8 whisked eggs along with a pinch of salt. Cook the eggs over medium heat until cooked through, stirring regularly.
Shred 2 cups of cheese -- I used Jack for this batch.
Feel free to use your choice of beans. I mashed up a single cup of these Pot Beans, but you can also use whole, canned beans for this recipe. When using canned beans I usually drain and rinse them.
To assemble the burritos, start by pre-heating a large skillet over medium heat. I usually plop the flour tortilla in the skillet for a few seconds before building them -- this will make the burrito easier to roll. Each tortilla gets a thin layer of beans, plenty of cheese, a couple scoops of the egg mixture, roasted potatoes, and plenty of the freshly chopped Pico de Gallo. Tuck the ends in and roll tight. Cook your burrito in the dry skillet over medium heat until light brown spots are forming on the tortilla, approximately 30-60 seconds for each side. Serve immediately.
Picky note: the Pico de Gallo will have some liquid in the bowl from the tomatoes and lime juice. I usually make an effort to limit the amount of this liquid in the burritos as it will sog them up. You can accomplish this by using a fork or slotted spoon to add the Pico to your burritos.
For leftovers, I usually build burritos with everything except the Pico de Gallo. I like to keep the leftover Pico in a separate tupperware container in the fridge. Wrap leftover burritos in foil and store them in the fridge. To reheat, bake them in the oven (400F) for 20-30 minutes and then add in the Pico de Gallo at the very end, right before chowing down.

Notes

I usually twist off and discard the bottom, thicker portion of the cilantro, but use the upper stems that holds the leaves together.

Nutrition