Vegan Breakfast Burrito

This freezer-friendly vegan breakfast burrito is perfect for busy mornings! It's packed with fresh veggies, black beans, and a yummy tofu scramble.

Vegan breakfast burrito

Can you imagine getting out of bed in the morning, knowing that a vegan breakfast burrito is already waiting for you in the kitchen? You don’t have to do a ton of prep or clean up. Heck, you don’t really have to do anything except for popping it in the microwave and eating it. Does that sound idyllic or what?

Well, my friend, I have good news for you. This vegan breakfast burrito freezes perfectly, so you can a prep stash in advance and keep them on hand for busy mornings. They’re healthy, flavorful, and packed with plant-based protein. Served with a little salsa for dipping, they’re a fresh, satisfying way to start the day.

Vegan breakfast burrito recipe ingredients

Vegan Breakfast Burrito Recipe Ingredients

Here’s what you’ll need to make this vegan breakfast burrito recipe:

  • Tofu scramble – You’ll often find scrambled eggs in a regular breakfast burrito, so in this vegan recipe, I use my Easy Tofu Scramble instead. It’s simple and flavorful, seasoned with turmeric, cumin, and nutritional yeast.
  • Black beans – A breakfast burrito essential! Along with the tofu scramble, they pack this recipe with plant-based protein.
  • Avocado – I love its creamy texture with the crisp veggies.
  • Roasted red bell pepper – For color and crunch.
  • Spinach – It makes this vegan breakfast burrito feel light and fresh.
  • Serrano peppers – They add more crunch and give the burrito a spicy kick. Pickled jalapeños would be great here too!
  • Pickled red onions – For a bright pop of flavor. If you don’t have any on hand, scallions are a good substitute.
  • And large flour tortillas – To wrap it all up!

Find the complete recipe with measurements below.

Tofu scramble, avocado, peppers, and black beans in a tortilla

How to Make a Vegan Breakfast Burrito

This vegan breakfast burrito recipe isn’t hard to make, but you do have to prepare several components before you assemble the burritos. Luckily, the pickled red onions, roasted red peppers, and tofu scramble can all be made a day or two in advance. Once you have them on hand, making the burritos is a breeze!

Hands folding vegan breakfast burrito

Arrange a layer of spinach leaves at the center of each tortilla. Top it with the tofu scramble, black beans, avocado, pickled red onions, and roasted and raw peppers. Season the filling with a sprinkle of salt and a squeeze of fresh lime juice.

Finally, fold! Fold the bottom flap of the tortilla up and over the filling. Then, tuck in the sides and roll the filling towards the top of the tortilla to seal the burrito. That’s it!

How to fold a burrito

Meal Prep Tips and Serving Suggestions

After you fold the burritos, you have two options: freezing them or eating them right away. If you want to freeze the burritos, wrap them tightly in foil and transfer them to the freezer. They will keep well for up to 2 months.

To thaw them, I recommend planning ahead. Transfer a frozen vegan breakfast burrito to the fridge the night before you want to eat it. In the morning, pop it in the microwave for about 30 seconds just to heat it through. That way, the burrito will heat evenly. I’ve found that when I microwave one directly from the freezer it gets very hot on the outside before the middle starts to thaw.

Whether you’re freezing your vegan breakfast burrito or not, serve it with salsa on the side. I like mine with tomatillo salsa, tomato salsa, or pico de gallo. Of course, guac would be a great choice too.

Vegan breakfast burrito recipe

More Vegan Breakfast Recipes

If you love this recipe, try one of these vegan breakfast recipes next:

Vegan Breakfast Burrito

rate this recipe:
5 from 5 votes
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Serves 4
This protein-packed vegan breakfast burrito is perfect for busy mornings! In the post above, you'll find instructions for meal prepping, freezing, and thawing it.

Ingredients

Instructions

  • Divide the spinach leaves among the tortillas. Top with the tofu scramble, black beans, red peppers, avocado, pickled onions, and serranos. Season with a sprinkle of salt and a squeeze of lime.
  • Fold the left and right sides of the tortilla over the filling. Fold the bottom flap of the burrito up and over the filling, then tuck the sides and the filling as you roll the burrito. Wrap in foil, slice, and serve with salsa on the side.

12 comments

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  1. Brianna
    03.09.2021

    These sound delicious, and I love that they can be made ahead – my work day starts early and having something ready to heat and eat would be a nice change from my usual bowl of Cheerios (which I sometimes spice up with sliced banana).

  2. Gail from Love%20and%20lemons
    03.09.2021

    Would these work the same with eggs as my belly can’t handle Tofu?

    • Jeanine Donofrio
      03.09.2021

      yep, these are great with eggs – I personally don’t love freezing my egg breakfast burritos because I don’t like the way eggs thaw so I just don’t meal prep the egg version.

  3. Kathy
    03.10.2021

    These look delicious! Quick question, avocado’s freeze well?

    • Jeanine Donofrio
      03.10.2021

      They do! I know, it’s surprising. You just can’t leave them in the fridge thawing for too long (overnight is best) or they’ll turn brown.

  4. Emily from carvingajourney.com
    03.10.2021

    These look so delicious! Thank you for all the wonderful plant-based recipes! I am trying to eat more veggies and less processed sugar. Your recipes make it so much easier!!

  5. The Bollywood Bites
    03.11.2021

    Nice Recipe!

  6. Gil
    03.11.2021

    5 stars
    This was delicious.
    We’re not much into tofu, so I prepared it with egg whites.
    Topped with a Chipotle/Mayo sauce.
    Yum.

  7. Julie Jersin
    03.12.2021

    Wauw, these look amazing. I’ve never tried tofu scramble before, but now I have to. Thank you for the inspiration. Once again I just love your recipes and just ordered your book. Greetings all the way from Denmark.

    • Jeanine Donofrio
      03.12.2021

      I’m so glad you’ve been enjoying them! I hope you love the book!

  8. Susan Erickson
    03.21.2021

    5 stars
    My first time commenting on a website recipe. These breakfast burritos are amazing. I made a double batch for my son and his family. I intended them to freeze some for b-fast on the run, but they ate them all and asked for another batch! At first, no one believed the tofu scramble wasn’t real scrambled eggs! I love this recipe! Thank you.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.