Somehow, I’ll go months without making breakfast burritos.
And then I start devouring them every week because I can’t get enough 🙂
These veggie breakfast burritos are the ultimate binge and I hope you give them a try! Filling a breakfast burrito with freshly chopped Pico de Gallo is a real treat and that’s the key to these morning delights.
How to make vegetarian breakfast burritos
Potatoes take the longest, so we’ll start with that.
I usually cut a potato into cubes and season it with olive oil, salt and some good chilli powder:
And then put them in the oven (400F) for about 30 minutes or until I need them.
I like this no-nonsense approach to potatoes and it’s perfect for lazy weekend mornings, but you can cook potatoes with your favorite method.
Note: Try using pure chili powder if you coat potatoes with it. More tips on using pure chili powders.
Once the potatoes are in the oven you can chop up a portion of Pico de Gallo.
The vibrancy of freshly chopped Pico is perfect for breakfast burritos. I used to add all of these items separately, but then I discovered that it’s easier and tastier to just make Pico!
Here’s what you’ll need:
2 cherry tomatoes
1/2 small onion
1 jalapeno (or serrano)
15-20 sprigs of coriander
juice of 1 lime
1/4 teaspoon salt (plus more to taste)
It’s also very simple to prepare: just cut everything up and give it a final taste to season. The easiest way to chop cilantro: use the stems!
Usually a quarter teaspoon of salt does the job, but you can always add another pinch of salt or lime if you think it needs it.
Note that if you use the whole jalapeno it will be spicy! For a milder version you can use just half the jalapeno, or even less if you are sensitive to spicy foods.
There’s a lot of wiggle room on the beans, so don’t sweat too much.
I pulled a cup of makeshift green beans out of the freezer and mashed them.
But you can use canned whole beans if that’s what you have on hand. Don’t worry about flavoring the beans because these burritos get most of their flavor from the Pico.
I usually chop some onion and jalapeno for the eggs, something like this:
And then cook the onion and jalapeno in a little oil and butter over medium heat.
Once the onion has softened, you can add 8 beaten eggs: they will be enough for 4 loaded burritos.
When the eggs finish cooking you can remove the potatoes.
Here’s what this batch looked like after 30 minutes in the oven:
Perfect!
And now it’s just a matter of building your breakfast burrito masterpiece.
Take a burrito sized pan and heat it over medium heat. I usually place the flour tortilla in the pan for a few seconds to wake it up – this makes it easier to roll.
We will then add a thin layer of beans together with plenty of grated cheese:
And then load it with the other fixings:
scrambled eggs
roast potatoes
your freshly chopped Pico de Gallo
Tuck the ends in and roll it up tight. Tips on how to roll a burrito.
And be sure to leave your burrito 30-60 seconds per side in the dry pan.
This final step is crucial as it will melt the cheese and crisp up the tortilla.
When the tortilla has light brown spots, you’ll know the cheese has melted and it’s time to eat it!
Yum!
The fresh pop of the Pico is the perfect complement to the warm, cheesy eggs. Sold!
I will never be able to go months without breakfast burritos again 🙂
And yes, you could always add some homemade salsa to your burritos, but I find you don’t really need it when you fill them with fresh Pico.
Try them next time you have a lazy morning handy and let me know how it goes.
Enjoy.
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Vegetarian breakfast burritos
I can’t get enough of these Veggie Breakfast Burritos! Loading them with fresh Pico de Gallo is key, so please don’t skip this step!
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Portions: 4
Calories: 497kcal
Ingredients
- 8 egg
- 4-5 flour tortillas (burrito-sized)
- 1 cup beans (refried or whole)
- 1 potato
- 2 cups grated cheese
- 1 table spoon chili powder (for the potatoes, optional)
- 1-2 spoons finely chopped onion, for the eggs
- 1-2 spoons finely chopped jalapeno, for the eggs
- olive oil
- salt
For Pico de Gallo:
- 2 cherry tomatoes
- 1/2 small onion (white or yellow)
- 1 jalapeno (or serrano)
- 3-8pm twigs coriander
- juice 1 lime
- 1/4 teaspoon salt (plus more to taste)
Instructions
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Dice the potato and add it to a bowl along with: 1 tablespoon chilli powder (optional), freshly ground black pepper, a drizzle of olive oil and a generous pinch of salt. Mix well and then form a single layer of potatoes on a baking tray (I use baking paper to prevent them from sticking). Bake them in the oven (400F) for 30 minutes or until needed. I usually stir them about halfway through cooking.
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For the Pico de Gallo, rinse the tomatoes, jalapeno and cilantro well and peel the onion. Finely chop the 2 tomatoes, 1/2 onion and the jalapeno into 1/4″ sized pieces. Finely chop the cilantro. Combine everything in a bowl and add 1/4 teaspoon salt and the juice of 1 lime. Mix the everything well and taste the seasoning, adding more salt and lime if necessary.
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For the eggs, start by finely chopping some onion and jalapeno, 1-2 tablespoons of each. Cook the onion and jalapeno in a little oil (or butter, or both) over medium heat. Once the onion has softened you can add 8 beaten eggs together with a pinch of salt. Cook the eggs over medium heat until cooked through, stirring regularly.
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Shred 2 Cups of Cheese: I used Jack for this batch.
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Feel free to use your choice of beans. I mashed a cup of these green beans, but you can also use canned whole beans for this recipe. When I use canned beans I usually drain them and rinse them.
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To assemble the burritos, start by preheating a large skillet over medium heat. I usually place the flour tortillas in the pan for a few seconds before preparing them – this will make the burrito easier to roll. Each tortilla has a thin layer of beans, plenty of cheese, a couple of scoops of egg mixture, roasted potatoes, and plenty of freshly chopped Pico de Gallo. Tuck the ends in and roll them up tightly. Cook the burrito in the dry skillet over medium heat until light brown spots form on the tortilla, about 30 to 60 seconds on each side. Serve immediately.
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Fussy 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 burritos since it will make them soggy. You can do this by using a fork or slotted spoon to add the Pico to the burritos.
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For leftovers, I usually make burritos with everything except Pico de Gallo. I like to store leftover Pico in a separate Tupperware container in the fridge. Wrap leftover burritos in foil and store in the refrigerator. To reheat them, bake them in the oven (400F) for 20-30 minutes and then add the Pico de Gallo at the end, right before chewing.
Notes
I usually remove and discard the lower, thicker part of the cilantro, but I use the upper stems that hold the leaves together.
Do you want to see the latest recipe? They are these amazing vegetarian quesadillas with zucchini and corn.
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