For a quick gluten-free breakfast on the go, these gluten-free breakfast burritos are quick and portable—perfect for early mornings before school and work.
Beans, avocado, fire-roasted corn, and cheesy eggs are wrapped in a corn tortilla, creating a dish that is bursting with flavor and great for kids. Best of all, you can store these wrapped in aluminum and reheat them whenever you need a hearty meal fast.
Lime and cilantro add zest and freshness to these gluten-free breakfast burritos that provide flavor and sustenance that will jump-start the day. Pair these with a thermos of coffee or a cup of fresh milk to start the morning off.
If you want to add a little extra, try serving it with a few slices of sliced mango, cantaloupe, or any other soft fruits that taste great with tangy lime flavors.
You can use pre-grated cheese if you prefer, but I like to grate my own with a fine grater so the cheese melts nicely and quickly into the eggs.
When you make the burrito, the key is to work with tortillas that have not dried out and that are a little warm. Before you use them, consider putting them in a damp paper towel and microwaving them for just a few seconds, or placing the tortilla quickly on a warmed frying pan. Keep your tortillas covered with a very slightly damp towel.
Also, do not over-fill your burrito. This is easy to do (who doesn’t want all the tasty fillings?) but an overfilled tortilla will fall apart as you try to roll it, and an unrolled burrito will fall apart all over you!
What You Need to Make Gluten-Free Breakfast Burritos
Gluten-free breakfast burritos require corn tortillas, avocado, lime, butter, cilantro, black beans, large eggs, milk, sharp cheddar cheese, fire-roasted corn, chives, salt, and pepper. You can use pepper jack cheese in place of the cheddar cheese if you prefer and can omit the chives entirely if you don’t like that flavor.
If you can’t find fire-roasted corn, any plain corn kernels will work (fresh, frozen, or canned). The fire-roasted flavor adds a little extra depth but isn’t essential. Also, I recommend using 2% or whole milk for the little extra fat content it adds to the eggs, but uses whatever milk you have on hand.
Ingredients:
- Corn tortillas
- Avocado
- Lime
- Butter
- Fresh cilantro
- Black beans
- Large eggs
- Milk
- Sharp cheddar cheese
- Fire-roasted corn (frozen)
- Fresh chives,
- Table salt
- Ground pepper
Equipment:
To make gluten-free breakfast burritos, you will need a medium frying pan, a cheese grater, a spatula or wooden spoon, two bowls, a whisk, and a knife.
How To Make Gluten-Free Breakfast Burritos
Prepare the ingredients: Pit and dice one avocado. Spritz with the juice of ½ of lime and set aside. Remove the frozen corn from the freezer and allow it to thaw. Rinse and dry several springs of cilantro. Strain and rinse the beans.
Put the beans, corn, cilantro, and the juice of ½ of a lime in a bowl and toss with salt and pepper. Chop 5-6 chives and set aside. Grate the cheese and set aside.
Make the eggs: Crack the eggs into a bowl and add the milk. Whisk together well. In a small frying pan, heat the butter on low heat. Once the butter has melted, add the whisked eggs. Stir constantly but slowly to cook the eggs.
Once the eggs have started to cook but are still wet, add the cheese and chives and continue to cook until they’re at the firmness you prefer, so long as they are not extremely soft and wet. I like to use a pulling motion, drawing my spatula towards me through the center of the pan as I stir.
Assemble the burritos: Lay one tortilla flat. In a strip down the center of the burrito, put the chopped avocado. Then add a strip of beans and corn, then a strip of scrambled egg. To fold the burrito, turn the tortilla so the fillings are in a horizontal line in front of you.
Roll the burrito by folding the right-hand side of the burrito over (creating an end) and rolling the burrito up into a log from the bottom, being sure to tuck the filling into the roll as you go. One end of the burrito will be open when you are finished. You can wrap this in aluminum foil if you are eating it on the go.
Serve and enjoy!
Recipe FAQs
Can I make this vegan?
Yes! If you want a gluten-free, dairy-free, and vegan dish, options abound. You can omit the eggs and cheese entirely and use grilled veggies and extra beans instead. Or consider using a vegan egg replacement. You can add vegan cheddar or pepper jack cheese to get that cheesy taste without the dairy.
What suggestions do you have for gluten-free tortillas besides corn?
I tried a few gluten-free tortillas with this recipe. I found that I had the best success folding the corn tortillas, but there are also cassava flour, almond flour, spinach, and other gluten-free tortilla options on the market if you prefer. If you use corn, just make sure to check the label. Some manufacturers use flour even in tortillas labeled ‘corn’.
How long will these last?
These burritos can be wrapped in aluminum foil and kept in the fridge for several days or frozen and reheated in a small toaster oven or the microwave, so long as you remove the aluminum foil first.
Gluten-Free Breakfast Burritos
Ingredients
- 4 medium corn tortillas
- 1 medium avocado
- 1 lime
- 1 ½ tablespoons unsalted butter
- 5-6 sprigs of fresh cilantro
- ½ cup canned black beans
- 3 large eggs
- ¼ cup 2% or whole milk
- 2 oz cheddar cheese sharp
- 1/2 cup fire-roasted corn thawed
- 5-6 fresh chives
- ¼ teaspoon table salt plus more to taste
- ½ teaspoon freshly cracked pepper plus more to taste
Instructions
- Remove the frozen corn (if using) from the freezer and allow it to thaw.
- If using canned, drain the ½ cup corn well and allow the kernels to dry.
- Strain and rinse the beans.
- Rinse and dry several springs of cilantro,
- Put the beans, corn, and cilantro in a bowl and toss with salt and ground pepper to taste.
- Pit one medium avocado and cut it into small pieces.
- Toss it in a little lime juice and set aside.
- Chop 5-6 chives and set aside.
- Grate 2 oz of sharp cheddar cheese and set aside.
- Whisk together 3 large eggs into a bowl, ¼ cup of milk, ¼ teaspoon of table salt, and ½ teaspoon of ground pepper.
- In a medium non-stick frying pan, heat 1 1/2 tablespoons of butter on low heat.
- Once the butter has melted, add the eggs.
- Scramble the eggs, stirring constantly.
- 1-2 minutes into cooking, add the cheese and chives.
- Continue cooking until the eggs are done to your taste.
- Down the center of the burrito, put a strip of chopped avocado.
- Then add a strip of beans and corn.
- Then a strip of scrambled egg.
- Turn the tortilla so the fillings are in a horizontal line in front of you.
- Roll the burrito by folding the right-hand side of the burrito over (creating an end) and rolling the burrito up into a log from the bottom.
- Wrap in aluminum foil to keep warm if not eating right away.
Notes
Nutrition
Here are a few other recipes you might enjoy!
- Gluten-Free Crepes
- Gluten-Free Biscuits and Gravy
- Green Chile Breakfast Burrito
- Chicken Breakfast Burrito
- Steak Breakfast Burrito
- Breakfast Potato Burrito
- Breakfast Burrito Bowls
Arielle is a food and drink photographer based in Washington, D.C. She was previously a social science researcher before she fell in love with photography.