Bettina’s Tex-Mex Breakfast Burritos

Bettina’s Tex-Mex Breakfast Burritos

These Tex-Mex burritos come fully loaded with veggie goodness and are a tasty, hearty breakfast that’s easy to pull together when you're in a rush.

Black beans are a great source of fibre, protein, and folate. A must for carb-lovers, these low glycemic-index beans won’t spike your blood sugar, meaning you’ll feel fuller for longer and won’t be counting down to elevenses.

Recipe by plant-based wizard Bettina Campolucci Bordi of Bettina's Kitchen. 

 TOP TIP: Be generous with your sauerkraut. The smoky, herby kraut is the star of the show and pulls together these simple ingredients.


Makes 2 servings


  • @the_cultured_collective Smoked Chipotle Sauerkraut (quantity according to your taste) - BUY HERE
  • 2 tortillas
  • 1 tin (240g) black beans, drained
  • 1 baby gem lettuce
  • 1 tomato, sliced
  • ½ avocado, mashed
  • 3 tbsp plantbased sour cream
  • 1 spring onion, thinly sliced
  • 1 medium sweet potato, cut into thin wedges and roasted (or any leftover roast veg)


  1. Lay the tortilla on a flat surface, and add to the centre some mashed avocado, 2 tbsp of black beans, a dollop of sour cream, some spring onions, tomato slices, some sweet potato and top with 1-2 tbsp of Culture Collective Smoked Chipotle Sauerkraut and some lettuce.
  2. Fold in each end and sides, then roll up to close. Wrap in brown greaseproof paper to hold the burrito closed, then slice in half.
  3. Repeat!
  4. Eat straight away or pack in a container to take away.

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