These fully loaded, toasted Vegan Breakfast Burritos are the perfect meal to start your day! They’re filled with plant protein, energy-giving carbs, and nutritious vegetables to get you going until lunchtime! These flavorful Mexican Wraps are amazing as they are, but you can easily swap and add the ingredients depending on what you like or have. They’re delicious, healthy, versatile, and perfect for meal prepping!
The Best Vegan Breakfast Burrito Recipe
Breakfast is the most important meal of the day. And when you begin your day with something as healthy and yummy as these vegan Breakfast Burritos, you are off to a great start! Fluffy tortillas slathered with vegan queso and loaded with roasted potatoes, tofu scramble, pico de gallo, beans, and avocados, then pan-toasted to golden, crunchy perfection! They’re savory, cheesy, and fresh-tasting with hints of zest and sweetness piled in – what else can you ask for, right?
Healthy and Versatile Vegan Breakfast Burritos
This is one nutritious breakfast for sure! You will get your daily dose of protein from the beans and tofu, carbohydrates from the roasted potatoes and tortillas, and vitamins and fiber from the pico de gallo and avocados. It is a lighter and low-fat take on the classic burrito or crunchwrap with vegan ground beef but just as flavorful. You can make it gluten-free too. Incorporating veggies in your kid’s meal has never been easier!
Burrito Wraps Recipe Variation
This breakfast burrito recipe is very versatile as well. It is a great way to use up leftovers and can be made with any ingredients you have in your pantry or fridge. You can use any leftover roasted potatoes like hasselbacks, hash browns, wedges, croquettes, or French fries. You can also use other types of beans or even chickpeas or lentils for more fiber and protein. Feel free to use leftovers of vegetable stir-fries, fried rice or chop up leftover tofu nuggets, cauliflower wings, vegan meatballs, falafel, etc. and use them as a filling. Of course, you can also add all kinds of fresh ingredients like lettuce, spinach, kale, coleslaw, carrots, peppers, tomatoes,recipe grilled zucchini, and eggplant – name it and you can use it here! Lastly, try it with other dips, spreads, vegan cheeses and sauces such as hummus, aioli, tzatziki, guacamole, garlic sauce, sweet and sour sauce, etc.
Ingredients Needed
- Tortillas: you can use regular flour tortillas from the supermarket or try my homemade tortillas or my spinach tortillas. For a gluten-free option you can use soft corn or lentil tortillas.
- Pico de Gallo: this Mexican-style salsa is made with tomatoes, onions, peppers, cilantro, and lime juice. It will add a fresh and zesty flavor to the burritos.
- Vegan Queso Dip: I made mine using cashews, which makes it a lighter and healthier alternative to dairy cheese. It is rich in healthy unsaturated fat and has zero cholesterol too.
- Roasted Potatoes: savory and crispy potato cubes will make the burritos hearty and filling.
- Tofu Scramble: a low-fat and vegan twist on real scrambled eggs!
- Kidney beans: make sure to rinse and drain before using. Other beans like navy, pinto, lima, Canelli or black beans would also work.
- Avocados: provide a creamy bite and sweet taste to balance the savory and tangy flavors of the other fillings.
How to make Burritos
As always, I recommend watching the recipe video and checking out these step-by-step instructions first. Then you can then find the full recipe with the exact measurements in the recipe card below!
Step 1: prep the fillings
First prepare pico de gallo, vegan queso, roasted potatoes, and tofu scramble according to the individual recipe. Rinse and drain the kidney beans. Chop the avocado and drizzle with lemon or lime juice.
Meal Prep Tip: You can prepare everything the day before or use leftovers.
Step 2: top tortilla with fillings
Place a tortilla on a chopping board or plate. First spread a dollop of vegan queso sauce on one half of the tortilla. Then top with roasted potatoes, kidney beans, scrambled tofu, pico de gallo and avocado. You can also add crumbled nachos, grilled corn, sriracha or other fillings.
Step 3: fold burritos
First fold the outer sides of the tortilla towards the center, then roll up the end over the filling to form a burrito. Now you can fill and fold the next tortillas, depending on how many burritos you want to make.
Step 4: cook burritos
Heat a skillet or pan and brush with a little oil. Add one or two burritos and toast for about 2 minutes per side, until golden brown and crunchy. Enjoy your delicious vegan breakfast burrito immediately while they are still warm and crispy!
Helpful Tips for you!
- Do not place too much filling before tucking and rolling your burrito or you will have a hard time. You can add more filling before sealing it if you want.
- When adding the pico de gallo, use a fork or slotted spoon to scoop the veggies out and leave the juice in the bowl to keep the burritos from becoming soggy.
- Be careful when flipping the burrito on the other side when toasting it. It has to be golden and crunchy so it does not unroll as you flip.
- Add a punch of heat to your vegan burrito by adding sriracha or red pepper flakes before serving.
- Replace the tofu scramble with my Chili sin Carne for a lunch or dinner burrito version!
Make ahead and Storage Notes
You can make the pico de gallo, vegan queso, roasted potatoes, and tofu scramble ahead of time so you can just assemble and toast them in the morning! You can also dice the avocados in advance, but make sure to drizzle them with lemon juice to keep them from browning.
Leftover burritos should be wrapped in bread paper, plastic or foil and stored in an airtight container in the fridge for 2 to 3 days. Enjoy them cold or reheat them in the oven or microwave for a few minutes before eating. You can also make a big batch ahead and freeze for the future!
These Vegan Breakfast Burritos are:
- Super healthy
- Hearty
- Filling
- Flavorful
- Crunchy
- Protein-rich
- Customizable
- Freezer friendly
- Meal-prep friendly
- Perfect for breakfast, as snack to go, quick lunch or even for dinner!
More Mexican Recipes to Try:
- Homemade Tortillas
- Chili Sin Carne
- Mexican Stuffed Peppers
- Sweet Potato Quesadillas
- Mexican Tortilla Casserole
- Mexican Pasta Salad with Chipotle Sauce
- Burrito Samosas with Guacamole
- Crunchwrap Supreme
- Vegan Burrito Bowl
- Mexican One-Pot Taco Pasta
- Mexican Sweet Potato Skins
Recipe Video
If you try this easy Vegan Breakfast Burrito recipe, feel free to leave me a comment and a star rating! And if you take a picture of your stuffed wraps and share it on Instagram or Facebook, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Enjoy! 🙂
Vegan Breakfast Burritos "Mexican-Style"
Author:Ingredients
- 6 Homemade Tortillas or store-bought (use gluten-free tortillas, if needed)
- 1 recipe Pico de Gallo
- 1 recipe Vegan Queso Dip
- 1 recipe Roasted Potatoes
- 1 recipe Tofu Scramble
- 14 oz (400 g) can kidney beans 240 g rinsed & drained (or other beans)
- 1-2 avocados diced
Optional:
- corn, nachos, sriracha
Instructions
*Note: Check out the recipe video + step-by-step photos above!
- First prepare pico de gallo, vegan queso, roasted potatoes, and tofu scramble according to the recipe. (Meal Prep Tip: You can prepare everything the day before or use leftovers).
- Rinse and drain the kidney beans. Cut the avocado in half, remove the pit, spoon out the flesh and chop into small dices. Then drizzle with a splash of lemon or lime juice to prevent the diced avocado from turning brown.
- Place a tortilla on a chopping board or plate. First spread a dollop of vegan queso sauce on one half of the tortilla. Then top with potatoes, kidney beans, scrambled tofu, pico de gallo (skim off liquid first) and avocado. If you like you can also add crumbled nachos, grilled corn, sriracha or other fillings.
- First fold the outer sides of the tortilla towards the center, then roll up the end over the filling to form a burrito (see video or step-pics). Then fill and fold the next tortillas, depending on how many burritos you want to make. (You can store the remaining tortillas and fillings in separate containers in the refrigerator.)
- Heat a skillet over medium heat and brush with a little oil. Place the burritos in the pan with the fold side down and toast for about 2 minutes, until the bottom is golden brown and crunchy. Brush the top with a little oil, then carefully flip and toast the other side until golden brown and crisp as well.
- Serve the burritos immediately while they are still warm and crispy. Bon appetit!
Notes
- You can use regular flour tortillas from the supermarket or try my homemade tortillas recipe or my spinach tortillas recipe. For a gluten-free option you can try my lentil tortillas recipe.
- This recipe is very versatile. It is a great way to use up leftovers and can be made with any ingredients. You can use any leftover roasted potatoes like hasselbacks, hash browns, wedges, croquettes, or French fries and use other beans or even chickpeas or lentils for more fiber and protein. Feel free to use leftovers of vegetable stir-fries, fried rice or chop up leftover tofu nuggets, cauliflower wings, vegan meatballs, falafel, lentil patties, etc. and use as a filling. Of course, you can also add all kinds of fresh ingredients like lettuce, spinach, kale, coleslaw, carrots, peppers, grilled zucchini, eggplant - whatever you like!
- You can also opt for other dips, spreads and sauces such as hummus, aioli, tzatziki, guacamole, garlic sauce, sweet and sour sauce, etc. - Here are many options!
- The prep time refers only to making the burritos when the individual components of the filling are already made.
- More helpful tips and information, including ideas for recipe variations as well as make ahead and storing notes, are mentioned in the blog post above!
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