EASY VEGAN TORTILLA BRUNCH RECIPE

 
Image for easy vegan tortilla recipe post, showing a ceramic plate with an open tortilla piled high with beans, corn, radishes and sliced avocado, and garnished with pickled onions and fried plantain.
 

What’s better than breakfast? A long, lazy, delicious vegan brunch!

Granted, you can enjoy this easy and adaptable vegan tortilla wrap recipe any time, but it’s so nourishing, filling - thanks to the beans, avocado and plantain - and packed full of plant-based goodness, that it’s best enjoyed at the start of the day, to ensure you feel energised and ready for an action packed weekend.

easy, simple, quick vegan tortilla wraps

I love recipes that are quick to put together, uncomplicated and are made from accessible and affordable plant-based ingredients you most likely have at home in the fridge or cupboards. And these vegan tortillas deliver on all fronts!

The recipe is also super versatile, meaning you can easily swap out ingredients and make these tortillas vegetarian by adding sour cream or feta cheese, gluten free if you use gluten-free tortilla wraps, low carb if you use lettuce instead of the tortilla itself and leave out the plantain and so on. I’ll outline how I made these brunch tortilla wraps and also suggest some alternatives you could try below.

You’ll notice that I used a spice called tajin which I only recently discovered; it’s a Mexican spice mix you can find in speciality stores or online only for now (in the UK, in the USA it’s more widely available), but if you don’t have it to hand, no worries - it tastes like a mix of chilli powder, salt and lime -, which is why I included these in the recipe too to ensure you get the full experience, even if this ingredient is missing ;)!

I hope you love these easy tortilla brunch wraps and make them a part of your weekend soon! Enjoy!

P.S. You can see a video of how I made these vegan tortilla wraps HERE!

EASY vegan tortilla brunch recipe with fried pLantain

Preparation time: 15-17 minutes

Makes: 4

INGREDIENTS FOR THE TORTILLA WRAP RECIPE

3 tbsp sriracha mayo (see below)

2 avocados, peeled, halved

juice of 2 limes

1 watermelon radish OR a handful of regular radishes, washed and thinly sliced

1 red onion, peeled and thinly sliced

1/4 cup apple cider vinegar

1 tsp sugar

4 plain tortilla wraps

1 (400g) can black beans, drained and rinsed

1 tsp smoked paprika

a pinch of salt

1 tbsp olive oil + extra for frying the plantain

2 ripe plantains

1 small can sweet corn, drained and washed

a little bit of tiny salad cress (optional)

salt, coarse black pepper, tajin and chilli flakes to taste

FOR THE spicy sriracha mayo

2 tbsp vegan or regular mayonnaise

1 tbsp sriracha sauce

INSTRUCTIONS:

Prep the sriracha mayo by combining the mayonnaise and sriracha sauce in a little bowl. Set aside.

Slice the avocados and pour over half of the lime juice, to stop them from browning. Set aside.

Using a mandolin, thinly slice the radishes. Set aside.

Using a mandolin, thinly slice the onions. Combine with the apple cider vinegar and sugar in a small bowl for a quick pickled onion. Set aside.

In a frying pan, heat the olive oil and warm the black beans. Season with salt and smoked paprika.

Once done, halve the plantains and pan fry in a little bit of olive oil till golden brown.

Next in a griddle or regular non-stick pan, heat the tortillas.

Assemble, and finish with seasoning including salt, pepper, tajin and the remaining lime juice.

ALTERNATIVE SERVING SUGGESTIONS:

  • In lieu of the sriracha mayo, you can also use a little bit of sour cream or even hummus

  • Use cherry tomatoes instead of or in addition to the pickled onions

  • Use fresh coriander leaves

  • Replace the plain tortilla wraps with gluten-free tortillas or whole grain tortillas.

  • You can also use lettuce leaves instead of tortillas if you are grain-free. You can also used shredded iceberg lettuce here if you wish (just 2-3 leaves should be enough to fill 4 tortillas

  • Rather than slicing the avocado, make guacamole. You can find a quick and easy avocado dip recipe HERE.

  • If black beans aren’t for you, try some vegan mince meat. SO delicious. You can find various brands in the freezer aisle of most big supermarkets.

  • Plantain can be purchased at most African or Caribbean food stores and in some regular supermarkets too. The yellower the plantain, the firmer, drier and more ‘savoury’ it is. The darker the outside, the sweeter, softer and juicier. I used super ripe plantains here, but it’s really about personal preference and whether you like mixing sweet and savoury or not.

  • You can also heat your tortilla wraps in the microwave and assemble from there!

Looking for more black bean recipes? THIS Colombian black bean stew is one of THE most popular recipe ever on the blog.

vegan recipe, food bloggingK J Espinel