Southwest Vegan Breakfast Burrito

Name: Southwest Vegan Breakfast Burrito
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 6 Tortillas or wraps; 2 batches Vegan Scrambled Eggs; 1 tablespoon oil; 1/2 red onion (diced); 2-3 cloves garlic (minced); 1/2 red pepper (diced); 1/2 green pepper (diced); 1/2 teaspoon cumin; 1/2 cup salsa, (store bought or homemade); 1/4 cup green chilies; 1 (14 oz) can black beans; juice of 1 lime; salt and pepper (to taste); 1 cup non-dairy cheese (optional)

This Southwest Vegan Breakfast Burrito is loaded with protein and vegetables and filled with flavor for a healthy, delicious breakfast. Keep them in the freezer for grab-n-go meals all week long. Made in under 30 minutes!

Finished breakfast burrito cut in half and stacked on a white plate

Disclosure: This post may contain affiliate links.

I don’t know about you but I used to be terrible at eating breakfast. There’s just no time in the morning between getting myself and the kids ready for the day. Besides that, I’m rarely hungry when I first wake up.

By the time I do get around to eating, I’m usually so hungry, I end up eating a quick snack that doesn’t fuel me or give my body the nutrients I need.

That’s when I discovered breakfast freezer burritos!

These vegan burritos are easy to throw together – made in under 39 minutes! And one batch makes 6 burritos. That’s 6 quick grab and go breakfasts for every day of the week. They are hearty, filling, filled with protein, and easy to grab on your way out the door. You’ll never go hungry for breakfast again.

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Recommended Ingredients & Equipment

The ingredients for this vegan freezer burritos are easy to find and highly adaptable. You should be able to get everything for these burritos at your local grocery store.

Here is everything you need.

Ingredients for vegan breakfast burrito measured out on a marble countertop

Ingredient Notes

Tortillas– Use your favorite tortilla or wrap of choice.
Vegan Scrambled Eggs – For my vegan scrambled eggs you will need a white onion, garlic, extra firm tofu, nutritional yeast, lemon, salt, pepper, and black salt (optional). You could also make scrambled eggs using Just Egg or Follow Your Heart Vegan Egg.
Oil – I recommend coconut, avocado, or olive oil.
Bell Peppers – I use both red and green but use any combination you like.
Black Beans – This recipe calls for one (15oz) can of black beans. That is about 1 1/2 cups cooked black beans or 3/4 cup dry.
Non-Dairy Cheese (optional) – This is entirely optional. Check out my vegan cheese guide for recommendations.

Recommended Equipment

You don’t need much for this recipe. A high quality skillet, a baking sheet, a good chef’s knife, cutting board, and basic kitchen utensils are all you need. (<<affiliate links)

Step-by-Step Instructions

Step One – Make the Scrambled “Eggs”

Heat up a small amount of oil in a sauté pan over medium heat. Add the onions and garlic and sauté for 2-3 minutes until the onions are translucent and fragrant.

Crumbled tofu mixed with nutritional yeast and cooked in a skillet

While the onions are cooking, prepare the tofu by draining it first and then crumbling it between your fingers. Once you have a scrambled egg-like consistency, add the nutritional yeast, lemon juice, and spices. Mix them together until the flavors are well blended into the tofu.

Add the crumbled tofu to the onion/garlic mixture and sauté for an additional 2-3 minutes, until the tofu has cooked all the way through and any excess water has cooked out. Remove from skillet and set aside.

Pro Tip: I recommend using a firm or extra firm tofu for these scrambled eggs; you need tofu that will keep its structure when crumbles. Avoid silken tofu and look for tofu that is water-packed (found in the refrigerated section of your local grocery store).

Step Two – Sauté the Veggies

Sautéed onions, bell peppers, and black beans in a large skillet

In the same skillet, sauté onions for 5 minutes. Add garlic and red and green peppers, and continue cooking for another 5-7 minutes until peppers are tender. Add green chiles, cumin, black beans, and lime juice.

Vegan scrambled eggs mixed with peppers and onions in a large skillet

Cook for about 3 more minutes. Stir in the vegan scrambled eggs and remove from heat. Taste and adjust seasonings.

Step Three – Assemble and Bake

Breakfast burrito on a cutting board wrapped up

Evenly divide the filling between 4-6 wraps. This will depend on the size of wrap you use. Sprinkle with non-dairy cheese. Fold in the sides and tightly roll the burrito. Place on a baking sheet, seam side down, and bake for 20 minutes.

Bake until the tortilla is slightly crispy and the cheese has melted.

Close up shot of vegan breakfast burrito

Serving and Storing

Serving – These burritos can be eaten immediately with homemade salsa or avocado slices.

Storing – Freeze these burritos for easy grab and go breakfasts! To freeze, let cool completely then wrap in tin foil and freeze. When ready to eat, simply microwave for 5-7 minutes or bake at 400F for about 40 minutes, until cooked all the way through.

Tips and Tricks

Use firm tofu for the scrambled eggs; you need tofu that will keep its structure when crumbles but is not so firm that it doesn’t have an egg-like consistency.
This recipe will make 4-6 burritos depending on the size of your wraps. Fill your wraps just full enough so you can comfortably and securely wrap them tightly.
There are a variety of vegan cheese shreds that I recommend. Check out my vegan cheese guide for more information.

Frequently Asked Questions

Can I freeze these burritos?

Yes! These are excellent freezer burritos for a quick grab and go breakfasts. To freeze, let cool completely then wrap in tin foil and freeze for up to 4 months.

Can I use something other than tofu?

Yes, if you don’t like tofu, you can use mashed chickpeas or pick up some vegan scrambled eggs. I recommend trying Just Egg or Follow Your Heart Vegan Egg.

Is this recipe spicy?

No. However, if you want to add spice, you can add 1/2 diced jalapeño. Cook it along with the garlic before adding the bell peppers.

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