Easy Vegan Breakfast Burritos (Freezer-Friendly!)
These Vegan Breakfast Burritos are hearty, satisfying, and totally customizable! Packed with crispy potatoes, tofu scramble, black beans, and melty vegan cheese, they’re the ultimate make-ahead breakfast. Perfect for busy mornings, just grab one from the freezer, heat, and go!
Servings: burritos
Ingredients
For the crispy potatoes:
- 1 lb(s) small yellow potatoes diced into ½-inch cubes
- 1 tablespoon(s) light oil (such as canola or vegetable, or use broth for oil-free)
- ½ teaspoon(s) smoked paprika
- 1/2 teaspoon(s) garlic powder
- salt & pepper to taste
For the tofu scramble:
- 1 tablespoon(s) light oil (such as canola or vegetable, or broth for oil-free)
- 1 block(s) (14 oz / 400 g) firm tofu drained and crumbled
- 1 cup(s) black beans rinsed and drained
- 2 tablespoon(s) nutritional yeast
- 1/2 teaspoon(s) chili powder
- ½ teaspoon(s) onion powder
- ½ teaspoon(s) garlic powder
- ¼ teaspoon(s) turmeric for color
- 1 teaspoon(s) black salt (kala namak) (optional for eggy taste)
- salt & pepper to taste
To assemble:
- 6 large(s) flour tortillas (gluten-free if preferred)
- 1 cup(s) vegan shredded cheese (or homemade vegan cheese sauce)
- 1 avocado diced (omit if freezing)
- 1 cup(s) chopped spinach or lettuce (optional, use spinach if freezing)
- ½ cup(s) salsa or pico de gallo
- Optional additions: vegan bacon, breakfast sausage, guacamole, jalapeños, chopped bell peppers, corn kernels, hot sauce, cilantro, or a squeeze of lime juice.
Instructions
- Roast the potatoes: Preheat the oven to 425°F (220°C). Toss the diced potatoes with oil, smoked paprika, garlic powder, salt, and pepper. Spread evenly on a parchment-lined or lightly greased baking sheet. Roast for 20–25 minutes, flipping halfway through, until golden and crisp.
- Make the tofu scramble: Heat the oil in a large nonstick skillet over medium heat. Add the tofu and use a spatula to break up the tofu into crumbles. Add the black beans, nutritional yeast, chili powder, onion powder, garlic powder, turmeric, and black salt. Cook for 5–7 minutes, stirring often, until heated through. Season with salt and pepper to taste. Tip: For a stronger “eggy” flavor, add a pinch more black salt. If the flavor is too strong, cook a few extra minutes, the eggy flavor mellows as it cooks.
- Assemble the burritos: Lay out the tortillas. Layer on tofu scramble, roasted potatoes, vegan cheese, avocado, spinach, and salsa (plus any extras). Fold in the sides, then roll tightly from the bottom to form burritos.
- Crisp the burritos (optional but delicious!): Place burritos seam-side down in a dry skillet over medium heat. Cook 2–3 minutes per side until golden and lightly crisp. This seals them so they won’t unwrap.
Notes
Storage
- Fridge: Wrap tightly and refrigerate up to 3 days.
- Freezer: Let fillings cool completely before assembling. Wrap each burrito in parchment or foil and store in a freezer bag for up to 2 months.
To Reheat
- From fridge: Microwave 1–2 minutes, or toast in a skillet until heated through.
- From frozen: Microwave on defrost for 4–5 minutes, then heat for 1–2 minutes more. Optionally crisp in a dry skillet for 2–3 minutes per side. Or bake from frozen at 350°F (175°C) for 15–20 minutes until heated through.
Nutrition
Serving: 1 burrito (recipe makes 6 burritos) | Calories: 362kcal | Carbohydrates: 46g | Protein: 10g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 1145mg | Potassium: 772mg | Fiber: 9g | Sugar: 3g | Vitamin A: 757IU | Vitamin C: 20mg | Calcium: 92mg | Iron: 3mg
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