Southwest Vegan Breakfast Burrito

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

Disclosure: This post may contain affiliate links.

This post was originally published on 4/5/2017.

I don’t know about you I can 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 30 minutes! And one batch makes 6 burritos. That’s 6 quick grab and go breakfasts for nearly 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.

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.

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.

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

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.

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

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.

Serving and Storing

Serving – These burritos can be eaten immediately with homemade salsa and 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 minutes or bake at 400F for about 40 minutes, until cooked all the way through.

Frequently Asked Questions

More Savory Breakfast Recipes

• Caramelized Onion and Shiitake Mushroom Quiche
• Greek Tofu Scramble
• Vegan “Lox” Bagel Sandwich
• Tofu Eggs Benedict
• Vegan Huevos Rancheros

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Southwest Vegan Breakfast Burrito

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!

5 from 1 vote

Print Pin Rate

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 6

Calories: 247kcal

Author: Sarah McMinn

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

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees F.
• Begin by making the vegan scrambled eggs. Once done, transfer to a bowl and set aside.
• In the same skillet, heat 1 tablespoon of coconut oil. Add onions and sauté for 5 minutes, until tender and fragrant. 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. Cook for about 3 more minutes. Stir in vegan scrambled eggs and remove from heat.
• Evenly divide the filling between the 6 wraps. Sprinkle with non-dairy cheese and roll up. Place on a baking sheet, seam side down, and bake for 20 minutes.

Notes

Serving and Storing – These burritos can be eaten immediately or frozen for up to 4 weeks. 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.

Recipe Tips

1. Use a 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.
2. 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 tight.
3. There are a variety of vegan cheese shreds that I recommend. Check out my vegan cheese guide for more information.

Variations – 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.

Nutrition

Calories: 247kcal | Carbohydrates: 28g | Protein: 13g | Fat: 9g | Saturated Fat: 3g | Sodium: 356mg | Potassium: 307mg | Fiber: 3g | Sugar: 4g | Vitamin A: 345IU | Vitamin C: 22.4mg | Calcium: 128mg | Iron: 2.6mg