Go Back
Print
healthy breakfast burrito recipe

Chipotle Breakfast Burrito

Complex carbs, plant based protein, healthy fats and some veggies for antioxidants, vitamins and minerals.
Course Breakfast, Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 1
Calories 621 kcal

Ingredients

  • 1 large gluten-free brown rice wrap see above for wrap suggestions
  • 1 small sweet potato baked, diced
  • 1/2 Tbsp chili powder
  • 1 Tbsp cooking oil of choice coconut, avocado, ghee, butter
  • 2 eggs/ tofu scrambled OR scrambled tofu/ smoked tempeh for vegan option
  • Pico de gallo OR salsa OR 1 diced tomato
  • 3 shallots sliced
  • handful of greens/sprouts
  • 2 Tbsp black beans
  • 1-2 tsp vegan chipotle mayo see below
  • Optional add ins: full fat Greek yogurt/ coconut yogurt, shredded goat cheese, sautéed spinach and/or brown rice.
  • salt & pepper to taste

*3 Ingredient Vegan Chipotle Mayo:

  • 1/4 cup Vegan mayo
  • 1-2 chipotle peppers from chipotle peppers in adobo 2 is quite spicy
  • 1 lemon juiced (about 3-4 Tbsp)

Directions

  1. Preheat oven 425F.
  2. Toss sweet potato in oil and 1/2 Tbsp chili powder, salt and pepper, place spaced out on baking sheet and bake for 25 minutes.

Meanwhile, prep chipotle sauce:

  1. Place all the chipotle sauce ingredients (except for water) in a high-powered blender or food processor and pulse until smooth and creamy, and all the chili peppers are blended.

Next:

  1. Heat skillet medium, drizzle oil and sauté onion approximately 10 minutes until thoroughly cooked, set aside.
  2. Scramble the eggs/ tofu, pour over skillet, let cook about 2 minutes until bubble and move them around in figure 8 motion until scrambled/ thoroughly cooked, remove from heat.

Prepare burrito wrap:

  1. Place the wrap on a clean surface. Spoon a thick layer of black beans, followed by greens/sprouts, a couple of slices of avocado, chopped tomatoes, caramelized shallots, eggs/ tofu (or opt-out), and a drizzle of chipotle sauce, if adding some cheese or Greek yogurt go ahead (just a small amount of each will do fine).

  2. Take one end of the burrito and fold over the ingredients, lightly tucking the edge under your pile of ingredients. Then fold the bottom up and the top down, followed by the other side, roll tight.

If you have a Panini press, this wrap would taste delicious lightly pressed. Alternatively, you could sprinkle some cheese/ oil and garlic sauce, on top and broil for 2 minutes.