These dairy free breakfast burritos are so flavorful and filling, you’ll never miss the cheese! You can serve them hot right from the stove, or roll them up and freeze for a quick weekday breakfast. If burritos are too hard to hold for little hands in your family, you can also make these into quesadillas for the kids. You may need to adjust the cooking time on quesadillas, so just keep an eye on them. For a gluten free option, there are lots of gluten free tortillas now available (try this one from Udi’s), or you could make it into a taco by using the smaller corn tortillas.
Dairy Free Breakfast Burritos (with freeze and eat & gluten-free options)
makes 5 burritos
1 small green pepper, finely diced
1/2 large onion, finely diced
teaspoon or two of olive oil
8-10 eggs (use 10 for more egg filling per burrito, 8 if your watching calories)
1/2 of a 15 oz can of black beans, rinsed and drained
5 burrito sized tortillas
1/4 cup or so of your favorite salsa
1 avocado, diced
hot sauce or cayenne pepper, to taste (optional)
Heat your olive oil in a large skillet over medium heat. When the oil is hot, add your onions and peppers. Saute until hot, and your vegetables start to soften and brown. Add your black beans, and cook until heated through. Set vegetables and beans aside in a large bowl.
While your vegetables are cooking, scramble your eggs in a large bowl with hot sauce or cayenne (if using). After you set aside your cooked vegetables and beans, wipe out the pan and add a bit more oil (if needed). Scramble your eggs to your liking, and remove from heat. In the pan, separate the eggs into 5 equal portions.
Lay out your tortilla, and begin assembly. Not sure how to roll a burrito? Learn how right here. I start by adding my bean and vegetable mixture, followed by a portion of eggs, and top with a teaspoon or so of salsa and a few dices of avocado. Roll your burrito up nice and tight. At this point you can enjoy your burritos hot, or freeze them to eat later. I pack mine in a ziploc bag and mark the date on them.
To reheat frozen burritos, remove from packaging and microwave on high for about 1 minute per side (microwave strengths & times vary but 1 minute worked for me).
Note: If you’re using a salsa that is less chunky and has a lot of liquid, you’ll want to use it sparingly on the burritos you plan on freezing. If you’re worried about the salsa being too much on the liquid side, you can always freeze your burritos without it and use the salsa as a garnish when you reheat.
Nutrition information should be regarded as an estimate and will vary. This calculation is based on using a 150 calorie tortilla and 8 eggs in the full recipe.