Meatless Breakfast Burrito

Meatless Breakfast Burrito


  • – Cook the black bean burgers according to package instructions, flipping them halfway through to ensure they cook evenly.
  • – Prepare the roasted potatoes and poblano peppers. Roast, peel and slice the peppers into strips.
  • – Place a spoonful of Guacamole or smashed avocado onto a tortilla, followed by the potatoes, black bean burger, and top with some of the roasted poblano peppers.
  • – To finish, drizzle with your favorite hot sauce and top with some shredded lettuce. Lastly, tightly roll the burrito and enjoy.
  • – This easy-to-make guacamole is made with ripe avocados, red onion, chilies, cilantro and fresh lime juice. Serve with tortillas and fresh salsa for a delicious snack.
  • – Finely dice the jalapeño. Remove the seeds if you prefer it less hot.
  • – *Note: Serrano peppers can be substituted or if you have pickled jalapeños in the fridge, you can use 6 to 8 pieces in place of the raw jalapeño. How much you use depends on how hot you like it. It is better to start with less and add more as needed.
  • – Finely mince the red onion and garlic and finely chop the cilantro. Lastly, cut the avocados in half and remove the pits. Scoop out the flesh, place into a bowl and mash with a fork. Alternatively, you can mash one or two of the avocados and dice one up to create a chunky texture.
  • – Add the jalapeño, garlic and cilantro. Mix in the red onion one tablespoon at a time. Be wary that some red onions can be very overpowering.
  • – Add the juice of one lime, 1/2 tsp sea salt and the ground cumin, if using. Stir and taste for seasoning. Adjust with more lime juice, salt and/or cumin, if needed.
  • – Guacamole is best made and served immediately or, at the very least, within the same day. If you need to store it, be sure to cover the surface of the guacamole with plastic wrap to prevent it from oxidizing and turning brown. Refrigerate until ready to serve.


  • 4 Gardein black bean burgers, cut or torn into pieces
  • 300g roasted potatoes
  • 75g roasted poblano peppers, sliced in strips
  • 4” to 12″ soft tortilla shells


  • 1/2 jalapeño (or to taste)*
  • 1/2 red onion (approx. 1/4 cup)
  • small clove garlic
  • 2 to 4 tablespoons fresh cilantro
  • avocados 
  • 1 to 2 limes
  • to taste sea salt
  • 1/4 teaspoon toasted, ground cumin (optional)

For a delicious meal!

Yield: serves 4

Preparation Time: 5 min

Cooking Time: 20 min

Total Time: 25 min