Mediterranean Braised Cranberries Breakfast Burrito
This breakfast burrito blends sweet, tangy, and savory flavors into one satisfying wrap. The braised cranberries bring a warm spiced brightness that pairs beautifully with hearty quinoa, creamy avocado, black beans, and melty vegan cheese. Wrapped in whole wheat tortillas, it’s a Mediterranean-inspired plant-based breakfast that’s both energizing and wholesome.
Time
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Ingredients
Braised Cranberries:
1 cup fresh cranberries
1/4 cup maple syrup
1/4 cup orange juice
1/2 tsp cinnamon
1/4 tsp nutmeg
Burrito Filling & Assembly:
1 cup cooked quinoa
4 large whole wheat tortillas
1 cup black beans, drained and rinsed
1 avocado, sliced
1/2 cup shredded vegan cheese
Fresh cilantro, for garnish
Instructions
Prepare the Braised Cranberries:
In a small saucepan over medium heat, combine cranberries, maple syrup, orange juice, cinnamon, and nutmeg.
Simmer for 8–10 minutes, stirring occasionally, until the cranberries soften and the mixture thickens into a jam-like consistency. Remove from heat and set aside.
Warm the Tortillas:
Heat the whole wheat tortillas in a dry skillet for 30–60 seconds on each side until soft and pliable.
Assemble the Burritos:
Lay a tortilla flat and layer with 1/4 cup cooked quinoa, 1/4 cup black beans, a spoonful of braised cranberries, a few avocado slices, and a sprinkle of vegan cheese.
Fold in the sides of the tortilla, then roll tightly from the bottom up to form a burrito.
Optional Heat:
For a crisp exterior, place the burrito seam-side down in a lightly oiled skillet and cook for 2–3 minutes per side until golden and warmed through.
Serve:
Garnish with fresh cilantro and enjoy warm.
Tips & Variations
Protein Boost: Add scrambled tofu or scrambled eggs (if not vegan) for extra protein.
Nutty Crunch: Sprinkle toasted walnuts, almonds, or pine nuts inside for texture and healthy fats.
Grain Swap: Use farro, couscous, or bulgur instead of quinoa for a different Mediterranean touch.
Cheese Options: Swap vegan cheese for feta or goat cheese if you prefer dairy. The tang pairs well with cranberries.
Extra Veggies: Add sautéed spinach, kale, or roasted peppers to increase fiber and nutrients.
Spice Twist: For a little heat, mix chili flakes into the braised cranberries or add sliced jalapeños to the filling.
Make-Ahead: Prep the cranberries and quinoa the night before. Store separately in the fridge, then assemble burritos in the morning for a faster breakfast.
Freezer-Friendly: Assemble burritos, wrap them tightly in foil, and freeze. Reheat in the oven or skillet for a quick grab-and-go option.
Sauce Add-On: Drizzle with tahini, garlic yogurt sauce, or a light chipotle mayo for extra creaminess.
Q&A
Q: Can I use dried cranberries instead of fresh?
A: Fresh cranberries are best since they braise into a saucy consistency. If you only have dried, soak them in hot water or orange juice for 15 minutes before cooking, but expect a sweeter, less tangy flavor.
Q: How do I keep the burritos from getting soggy?
A: Let the braised cranberries cool slightly and drain any excess liquid before assembling. Wrapping tightly and toasting in a skillet also helps.
Q: Can I make this gluten-free?
A: Yes, simply swap whole wheat tortillas for gluten-free wraps.
Q: What’s the best way to store leftovers?
A: Wrap burritos tightly in foil or parchment, refrigerate up to 2 days, or freeze for longer storage. Reheat in a skillet or oven for the best texture.
Q: Can I eat this cold?
A: Yes, it works as a cold wrap too, though warming it enhances the flavors and makes the vegan cheese melt.
Nutrition
(per burrito, approx.)
Calories: 360–380
Protein: 11 g
Carbohydrates: 54 g
Fiber: 12 g
Sugars: 13 g (mostly natural from fruit & maple)
Fat: 12 g
Saturated Fat: 2 g
Sodium: ~380 mg
(Values will vary depending on tortilla size, cheese brand, and portion sizes.)
Conclusion
The Mediterranean Braised Cranberries Breakfast Burrito is a fresh spin on the classic morning wrap, balancing tangy-sweet cranberries with hearty beans, quinoa, and creamy avocado. It’s plant-based, filling, and easy to customize, making it perfect for busy mornings or a nourishing weekend breakfast. Whether eaten fresh off the skillet or meal-prepped for later, it’s a wholesome way to start the day with vibrant Mediterranean flavors.