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.
Looking for more burrito recipes? Here are other recipes you might enjoy: Green Chile Breakfast Burrito, Chicken Breakfast Burrito, Steak Breakfast Burrito, Breakfast Potato Burrito, and Breakfast Burrito Bowls.
Why You’ll Love This Recipe
Nutritious and delicious: Packed with wholesome ingredients like black beans, avocado, and fire-roasted corn, these gluten-free breakfast burritos provide a healthy food alternative for those following a gluten-free diet. Enjoy the fusion of zesty flavors that will not only leave you satiated but also crave for more.
Versatility: You can easily modify this breakfast wrap recipe to match your preferences. Feel free to swap out ingredients or add your favorite toppings, such as bell peppers, sweet potatoes, or organic tomatoes.
Meal prep-friendly: These burritos are a great option for breakfast meal prep. You can cook a big batch on the weekends, store them, and have a delicious breakfast option ready for your busy mornings.
You’ll need the following ingredients to make these gluten-free burritos for breakfast:
Gluten-Free Flour Tortilla: Ensure you pick a certified gluten-free brand if you’re catering to a gluten-free diet or have celiac disease. Corn tortillas or other gluten-free options like almond or cassava flour tortillas are excellent substitutes.
Olive Oil: While this recipe calls for butter, you can easily substitute it with olive oil or even coconut oil for a vegan-friendly version. Olive oil is also a healthier alternative and helps to create fluffy scrambled eggs.
Avocado: A ripe, fresh avocado gives a creamy texture to the burritos. If avocados aren’t in season, vegan cream cheese can be a good alternative.
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!
- Warm your tortilla wraps slightly before rolling your burrito to prevent them from tearing apart. A quick tip: place them in a damp paper towel and microwave for a few seconds.
- To make vegan breakfast burritos, replace eggs with organic tofu scrambled with nutritional yeast for a similar texture and added protein. Substitute cheese with a dairy-free variety.
- Give your burritos a kick by adding hot sauce or organic brown rice vinegar for a tangy touch.
Storage & Reheating
These breakfast burritos are perfect for a busy schedule. Store the leftover burritos wrapped in aluminum foil in the refrigerator for up to 3-4 days. For longer storage, you can freeze them for up to a month. To reheat, remove the foil, wrap them in a damp paper towel, and microwave or use an air fryer for those crisp edges.
Additions & Substitutions
Feel free to play around with the fillings. Red potatoes or hash browns could be a great addition for a heartier meal. You can also substitute eggs with scrambled tofu for a vegan version or add pork sausage for a meatier variant. For the vegan version, you can use organic coconut oil instead of butter. Sprinkle some sea salt and garlic powder for added flavor.
What should I serve with this gluten-free burritos for breakfast recipe?
Serve these delicious breakfast burritos with a side of your favorite breakfasts such as fruit salad made of organic fruit, or breakfast tacos made with smaller corn tortillas for a full meal. Add a splash of organic lemon juice to your organic fruit for a refreshing side dish. These burritos also pair well with hash browns made in a large skillet or sweet potatoes roasted in sunflower oil. You could also serve them with a refreshing smoothie for a well-rounded, healthy breakfast.
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’.
Here are a few other gluten-free recipes you might enjoy!
Gluten-Free Breakfast Burritos
- 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
- 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.