Vegan Quinoa Chorizo Loaded Breakfast Burrito Recipe

Introduction

This vegan quinoa chorizo breakfast burrito is a hearty, flavorful way to start your day. Packed with protein-rich quinoa, spicy soy chorizo, and fresh veggies, it offers a satisfying plant-based twist on the classic morning burrito.

Ingredients

• 1 cup Soy Chorizo
• 1 1/2 cups Pinto Beans
• 1 cup Quinoa
• 1/3 cup Black Olives
• 1/3 cup Avocado
• 1/2 cup Vegan Shredded Cheese
• 1/4 cup Fresh Cilantro
• 1 tablespoon Taco Seasoning
• 1 teaspoon Dried Oregano
• 2 Flour Tortillas
• Salt to taste
• Ground Black Pepper to taste
• Oil as needed
• Hot Sauce to taste

Instructions

1. Step 1: Heat oil in a pan over medium heat. Add pinto beans, quinoa, black olives, taco seasoning, dried oregano, salt, and black pepper. Stir occasionally and cook for 3–5 minutes until the mixture is hot and well combined.
2. Step 2: Transfer the heated mixture to a large bowl. Add soy chorizo, avocado, vegan shredded cheese, and fresh cilantro. Mix everything until evenly combined.
3. Step 3: Spoon the mixture evenly onto each flour tortilla. Fold the tortillas into burritos. For a lighter option, serve the mixture as a breakfast bowl instead. Drizzle with hot sauce if desired.

Tips & Variations

• Try adding sautéed bell peppers or onions for extra flavor and texture.
• Use gluten-free tortillas to make this recipe gluten-free.
• Swap pinto beans with black beans or kidney beans based on your preference.
• For a creamier burrito, add a dollop of vegan sour cream or cashew cream.

Storage

Store leftover burrito filling in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before assembling fresh tortillas. Burritos wrapped and stored can be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe oil-free?

Yes, you can skip the oil and use a non-stick pan or a small amount of water to sauté the ingredients instead.

Is it necessary to cook the quinoa beforehand?

This recipe assumes cooked quinoa is used. Cook the quinoa according to package instructions before adding it to the pan.

Vegan Quinoa Chorizo Loaded Breakfast Burrito Recipe

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★★★★★

4.4 from 117 reviews

• Author: Ben
• Total Time: 15 minutes
• Yield: 2 breakfast burritos 1x
• Diet: Vegan

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Description

A hearty and flavorful vegan breakfast burrito featuring protein-packed quinoa, spicy soy chorizo, creamy avocado, and tangy vegan cheese wrapped in warm flour tortillas. This healthy plant-based option is perfect for a nutritious morning meal that’s easy to prepare and deliciously satisfying.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup Soy Chorizo
• 1 1/2 cups Pinto Beans
• 1 cup Quinoa
• 1/3 cup Black Olives
• 1/3 cup Avocado, diced
• 1/2 cup Vegan Shredded Cheese
• 1/4 cup Fresh Cilantro, chopped
• 2 Flour Tortillas

Spices & Seasonings

• 1 tablespoon Taco Seasoning
• 1 teaspoon Dried Oregano
• Salt, to taste
• Ground Black Pepper, to taste

Others

• Oil, as needed for cooking
• Hot Sauce, to taste (optional)

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Instructions

1. Heat and cook the base mixture: Heat oil as needed in a medium pan over medium heat. Add the pinto beans, quinoa, black olives, taco seasoning, dried oregano, salt, and black pepper. Stir occasionally and cook for 3-5 minutes until heated through and all ingredients are well combined.
2. Combine with remaining ingredients: Transfer the warm mixture to a large bowl. Add the soy chorizo, diced avocado, vegan shredded cheese, and fresh cilantro. Mix everything thoroughly to ensure even distribution of all ingredients.
3. Assemble the burritos: Divide the mixture evenly onto the center of each flour tortilla. Fold the tortillas into burritos by folding in the sides and rolling tightly. Alternatively, serve as breakfast bowls without tortillas. Drizzle with hot sauce to taste if desired.

Notes

• Use firm tofu or tempeh as an alternative to soy chorizo if preferred.
• For a gluten-free option, substitute flour tortillas with corn tortillas or gluten-free wraps.
• Adjust the amount of hot sauce according to your heat preference.
• This filling can also be served over a bed of greens or rice as a bowl meal.
• Leftovers can be refrigerated for up to 3 days and reheated in a pan or microwave.

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Category: Breakfast
• Method: Frying
• Cuisine: Mexican-inspired

Keywords: vegan breakfast burrito, quinoa breakfast, soy chorizo recipe, plant-based burrito, healthy vegan breakfast