Southwest Vegan Breakfast Burrito

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

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 3 votes

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Prep Time: 20

Cook Time: 20

Total Time: 40

Servings:

Calories: 247kcal

Author: Sarah McMinn

Ingredients

6 Tortillas or wraps
2 batches Vegan Scrambled Eggs
1 tablespoon oil
½ red onion diced
2-3 cloves garlic minced
½ red pepper diced
½ green pepper diced
½ teaspoon cumin
½ cup salsa, store bought or homemade
¼ 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

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.
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.
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