Description
This Daniel Fast hearty breakfast burrito is a warm, satisfying way to start your day while staying fully compliant with Daniel Fast guidelines. Packed with plant-based protein, fiber-rich vegetables, and bold flavor, it keeps you full for hours without relying on processed ingredients.
Ingredients
Scale
- 1 cup cooked black beans, rinsed and drained
- 1 cup cooked lentils
- 1 cup diced sweet potatoes
- 1 cup chopped bell peppers
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- 4 whole wheat tortillas (Daniel Fast compliant)
- Fresh cilantro, optional
- Avocado slices, optional
Instructions
- Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened.
- Stir in garlic, bell peppers, and sweet potatoes. Cook for 8 to 10 minutes, stirring often, until the sweet potatoes are tender.
- Add black beans, lentils, cumin, smoked paprika, salt, and black pepper. Stir well and cook for another 3 to 4 minutes until heated through.
- Warm the tortillas in a dry skillet or microwave for a few seconds.
- Spoon the filling into each tortilla. Top with fresh cilantro and avocado if desired.
- Roll into burritos and serve warm.
Notes
Add crushed red pepper flakes or cayenne for heat. Lightly mash some beans for texture. Stir in spinach at the end. Substitute chickpeas for black beans or use butternut squash instead of sweet potatoes. You can also serve the filling over brown rice if tortillas aren’t available.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 burrito
- Calories: 320
- Sugar: 4g
- Sodium: 290mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg
Keywords: daniel fast, breakfast burrito, vegan, lentils, sweet potatoes