Vegan Breakfast Burritos Recipe

Name: Vegan Breakfast Burritos
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 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

June 29, 2019

You'll love this vegan breakfast burritos recipe! This easy vegan breakfast is packed with lots of tasty plant-based protein such as tofu and black beans.

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

overhead photograph of breakfast burritos arranged in a loaf tin with ketchup

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!

overhead close-up photograph of a breakfast burrito filled with black beans and scrambled tofu

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!

side photograph of breakfast burritos stacked on top of each other

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.

overhead photograph of breakfast burritos in a loaf tin

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!

overhead photograph of a breakfast burrito held up close to the camera

As always, if you make this recipe or any other recipe on the blog, let me know by leaving a rating/comment below. You can also follow me on Instagram, Facebook and Pinterest for more vegan recipes!

Shivani xo

More Bean-packed recipes for you to try:

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5 from 4 votes