They’re HERE! Vegan breakfast burritos packed with plant-based protein and lots of yummy goodness. And naturally, I am beyond excited about this recipe. Fluffy tofu scramble and spicy black beans wrapped in a warm tortilla? Sign me up!
I have a confession to make: I had never had a breakfast burrito until last week. If you know me, you’ll know I love both breakfast and Mexican food. So why have I never thought to combine the two? Beats me. But one day, as I was preparing my tofu scramble, I noticed we didn’t have any bread. (well, we did, but it wasn’t sourdough. And I’m a bread snob.) Anyways, I stumbled upon a pack of tortillas, and the rest is history.
Two things were wrong with my first batch of breakfast burritos: a) I used a slightly stale wrap so it wasn’t as flexible and didn’t fold as well, b) I added the wet inner parts of the tomatoes (more on this later), and c) I didn’t make enough. Okay, that’s three things, but you get the point. Despite all it’s flaws, I knew this recipe was something I had to develop further. And now I’ve perfected the recipe, I’m sharing it with you!
Are breakfast burritos healthy?
Lot’s of fast food chains serve breakfast burritos, but these are often loaded with oil and salt. These vegan breakfast burritos are a lot healthier, as they are packed with plant-based protein to keep you fuller for longer.
This breakfast burritos recipe is completely customisable too! I made the tofu scramble with spinach and tomatoes, but you could swap the spinach and tomatoes for kale, mushrooms, or bell peppers. I also added spicy black beans to my breakfast burritos, but you can swap the black beans for any beans you have on hand – pinto beans and kidney beans would work well.
Optional additions: vegan cheese, mashed avocado, hummus, or any vegetable of your choosing!
How to make perfect breakfast burritos every time:
- Use only the outer parts of the tomato. This breakfast burritos recipe starts with a batch of my favourite tofu scramble. (Here’s my step-by-step guide to making tofu scramble!) As mentioned, my first batch of breakfast burritos wasn’t great – all the moisture from the scrambled tofu seeped into the tortilla. Not cool. To prevent this from happening, you’ll want to remove the seeds + membrane from the tomato before adding it to the tofu.
- Heat the tortillas first. Warming the tortillas makes them more pliable, which makes the wrapping process a lot easier. I like to warm my tortillas over the flame of my gas stove – just as they begin to char, you’ll know they’re ready. If you do not have a gas stove, you can also warm the tortillas in a frying pan or the microwave.
- Mash the beans slightly. Remember that first batch of burritos? Beans. Went. EVERYWHERE. To make this breakfast burrito recipe more white t-shirt-friendly, I recommend mashing the beans slightly as they cook, so that the bean filling does not spill out.
- Make extras. This breakfast burritos recipe is the perfect thing to prep ahead on Sunday to enjoy throughout the week. You can store them in the fridge wrapped in greaseproof/ parchment paper, and simply pop one into the microwave (still wrapped in the paper) for 1-2 minutes until the burrito is warmed through. These burritos should last 2-3 days in your fridge. Please note that I have not yet tried freezing them.
HOw do you wrap a burrito?
It’s surprising how many people don’t know how to wrap a burrito! Especially since the technique is so EASY. The trick is in the placement of your filling. You want to place the filling in the centre of the burrito, but a little closer to you, ensuring you have left ample room around the filling on all sides. Fold over the tortilla on the side closest to you, then fold over the sides. The filling should now be enclosed on three sides. Finally, roll the tortilla away from you, wrapping the filling tightly in the tortilla. You’ve just wrapped your first burrito!
What to serve with breakfast burritos:
This breakfast burrito recipe makes the perfect standalone on-the-go breakfast, but would also go well with the following at a brunch party:
- Polenta fries – to stick with the dinner-for-breakfast theme 🙂
- A platter of your favourite fruits – use seasonal for extra points!
- Vegan french toast – obviously.
- Avocado toast – is it really brunch without avocado on toast?
- Iced Lattes – perfect for this summer heat!
More Bean-packed recipes for you to try:
Vegan Breakfast Burritos
- 1 batch Tofu Scramble recipe in notes
- 1/2 cup/200 grams Black Beans washed + drained
- 1/2 teaspoon Sunflower Oil
- 1 teaspoon Sriracha adjust to spice preference
- 1/4 teaspoon Dried Cumin
- 1/4 teaspoon Dried Coriander
- 1/4 teaspoon Salt
- 2 Large Wholemeal Tortillas
- Prepare the tofu scramble according to the recipe (linked in recipe notes). Make sure to remove the seeds + membrane of the tomatoes before using in this recipe. Transfer the tofu scramble to a bowl and set aside.
- To the same frying pan, add the sunflower oil and black beans, and stir to heat though. Add the sriracha, dried cumin, dried coriander, and salt.
- Stir together and mash the beans slightly. Cook until the beans are heated through.
- Heat the tortillas in a frying pan or directly over the flame of a gas stove.
- Assemble the breakfast burritos: add half of the tofu scramble and half of the black beans to a warmed tortilla, ensuring there is plenty of space around all sides of the filling. Fold over the closest side of the tortilla, then fold the two sides, and finally roll up the tortilla tightly to ensure the filling doesn't spill out.
- Serve hot with tomato ketchup and lime wedges. Enjoy!
- How to make tofu scramble step-by-step
- You can swap the black beans for any beans you have on hand
- This recipe is easily doubled to make extras to enjoy throughout the week. Simply wrap the burritos in greaseproof/parchment paper and store in the fridge for up to 3 days. To reheat, microwave the wrapped burrito for 1-2 minutes until heated through.