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# Recipe of the week: Black Bean Breakfast Burritos
- URL: https://www.foodconsumer.org/black_bean_breakfast_burritos_0114140549/
- Published: 2014-01-14T18:48:00.000Z
- Updated: 2026-09-22T16:10:07.000Z
- Description: Black beans, bell peppers, mushrooms, tomatoes, salsa and brown rice rolled into whole-grain tortillas, with the batch meant for freezing individually. Twelve servings at 230 calories, 9.8 g fiber and 2.4 g fat each. From Breaking the Food Seduction.
- Author: Food Consumer
- Tags: Vegetarian Recipes, Recipes & Dining, #vivvo-import

**Black Bean Breakfast Burritos**

Take a break from your morning smoothie or bowl of oatmeal and try this savory Black Bean Breakfast Burrito! Packed with vegetables and beans, it is the perfect combination of plant foods to power you through your day.

Make this recipe in bulk and freeze the burritos individually to eat throughout the week.

Makes 12 servings

Ingredients

1/4 cup water   
1 onion, diced   
2 bell peppers (red, orange, yellow, or green), seeded and diced   
1 tablespoon ground cumin   
1/2 teaspoon crushed garlic   
black pepper, to taste   
3 cups drained canned or cooked black beans   
10 button mushrooms, sliced   
2 ripe tomatoes, chopped   
1/2 cup salsa   
3 cups cooked brown rice   
Salt or tamari, to taste   
Tabasco sauce, to taste   
12 whole-grain tortillas

Directions

Heat water in a large saucepan or wok. When hot, add onion and sauté until limp. Add bell peppers, cumin, garlic, and black pepper, and cook and stir 2 minutes longer. Add a little more water if necessary, to prevent sticking. Stir in black beans, mushrooms, tomatoes, and salsa, and cook and stir until mushrooms are tender, about 10 minutes. Add rice and season to taste with salt or tamari and Tabasco sauce. Serve on warm tortillas, folded or rolled up to enclose filling.

Per serving: 230 calories; 2.4 g fat; 0.5 g saturated fat; 9% calories from fat; 0 mg cholesterol; 9.2 g protein; 45 g carbohydrates; 2.7 g sugar; 9.8 g fiber; 271 mg sodium; 58 mg calcium; 2.7 mg iron; 29.7 mg vitamin C; 499 mcg beta-carotene; 0.8 mg vitamin E

Source: [Breaking the Food Seduction](http://support.pcrm.org/site/R?i=%5FvIau82Fbwt3vCO46WbkYw&ref=foodconsumer.org) by Neal Barnard, M.D.; recipe by Jo Stepaniak; © Jo Stepaniak 2005, published by permission.

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