Protein packed breakfast burrito, filled with pinto beans, sweet potato, guacamole, salsa and plantains. Great for vegan and gluten free diets.
I love a lot of things about wraps; the portability, how quickly and easily they are to prepare, how filling they are, but most of all, I love how versatile they are. You can toss in whatever flavors you’re feeling, roll it up and it’s ready to eat.
This recipe makes a decent amount of food, so if you’re a smaller household, then you’ll likely have leftovers, making the next day’s meals that much faster and easier.
One of the many things I miss about being in Central America, is eating rice and beans every morning. I can be a pretty lazy breakfast maker first thing in the morning, opting for a smoothie and granola over their cooked counterparts.
Every now and then, I’ll actually plan ahead and cook some rice and beans in the evening to motivate myself to eat a warm meal when I wake up. And so, this burrito was born.
This recipe has all of my favorite Mexican flavors; guacamole, plantains, salsa, cilantro and pinto beans. If you’re an egg eater and want to throw some in, go for it. The ingredients are also entirely gluten free, so if you can’t eat gluten, use a GF wrap and you can join in on the action.
- 1 cup dry Pinto Beans or about 2 cups cooked
- 1 medium Onion 2 cups sliced
- 1 medium Sweet Potato peeled and cubed ( 2 cups diced)
- 1 Tbsp minced Garlic 1-2 cloves
- 1 ½ tsp Sea Salt *
- 1 tsp Soy Sauce Tamari for GF
- 1 tsp Coriander
- 1 tsp Oregano
- ½ tsp Cumin
- ½ tsp Paprika
- Pinch of Cayenne
- 1 cup Water
- 1 ½ cups Cooked Rice
- 2 ripe Avocados
- 3 Tbsp Red Onion finely diced
- 1 clove Garlic minced
- Juice of ½ Lemon
- 1 Tbsp Cilantro chopped
- ½ tsp Cumin
- ½ tsp Salt
- Salsa homemade or store bought
- Tortillas Use GF if necessary
Cooking the beans: Soak beans overnight in a container with water and a pinch of salt. Make sure the water is a few inches above the beans. In the morning, strain beans in a colander, rinse and place in a medium pot with water completely covering the beans. Add a pinch of salt to the water. Bring to a boil, then simmer until beans are cooked, but not overdone and mushy. Strain and rinse.
Preparing the filling: In a medium pan, saute onions over medium-high heat in 1-2 Tbsp of oil for 5-7 minutes or until golden brown. Add garlic and continue cooking for another minute. Stir in the spices, cooking for another minute. Add the sweet potato, beans, cooked rice, soy sauce and water to the pan. Cover and reduce to medium-low heat. Simmer for 15 minutes or until sweet potatoes are cooked and water has reduced. Taste and adjust seasoning if needed.
While bean mix is cooking, peel and slice your plantain on a diagonal about ½" thickness. Heat oil in a frying pan and cook the plantain about 3-4 minutes per side until slightly browned.
Guacamole: Combine guac ingredients in a bowl and mash with a fork until combined.
Assembling the wraps: Scoop about a cup (or as much as you want) of the bean mix onto the wrap. Top with plantain pieces, a scoop of guacamole and salsa. Fold in the sides of the wrap, take the bottom of the wrap closest to you, fold it up and tuck it around the filling and roll upwards. Enjoy!
*Salt amount may need to be adjusted if you use canned beans containing salt