Vegan Breakfast Burrito Recipe That’s Easy and Delicious

Starting your day with a hearty, flavorful, and nutritious breakfast is one of the best ways to set the tone for a productive day. If you are vegan or simply looking to incorporate more plant-based meals into your routine, this Vegan Breakfast Burrito Recipe is a fantastic choice.

Packed with vibrant vegetables, protein-rich beans, and a medley of spices, this burrito is not only delicious but also incredibly satisfying. Whether you need a grab-and-go meal or a cozy weekend brunch idea, these burritos are easy to make and fully customizable to your taste.

What makes this recipe stand out is its balance of wholesome ingredients that fuel your body and tantalize your taste buds. Plus, it’s a great way to use up leftover veggies and beans from your pantry.

Ready to learn how to make your own perfect vegan breakfast burrito? Let’s dive in!

Why You’ll Love This Recipe

This vegan breakfast burrito is a crowd-pleaser for many reasons. First, it’s nutrient-dense, combining fiber, protein, and healthy fats in every bite.

It’s also incredibly versatile—whether you prefer spicy, mild, or loaded with greens, you can tweak the ingredients to suit your cravings. The recipe is quick to prepare with simple steps that fit even the busiest mornings.

Moreover, these burritos are perfect for meal prepping. Make a batch on Sunday and enjoy a nourishing breakfast all week long.

They freeze well and reheat easily, which means less time in the kitchen and more time enjoying your meals. Finally, this recipe is a fantastic gateway for those new to vegan cooking, with familiar flavors and textures that everyone loves.

Ingredients

• 4 large whole wheat tortillas (10-inch size works best)
• 1 cup firm tofu, crumbled
• 1 cup black beans, cooked or canned (rinsed and drained)
• 1/2 cup diced bell peppers (any color)
• 1/2 cup diced red onion
• 1 cup fresh spinach, chopped
• 1/2 cup corn kernels (fresh or frozen)
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon turmeric
• 1/2 teaspoon chili powder (adjust to taste)
• Salt and pepper, to taste
• 2 tablespoons olive oil or avocado oil
• 1/4 cup fresh cilantro, chopped
• 1 avocado, sliced (optional, for serving)
• Salsa or hot sauce, for topping

Equipment

• Large non-stick skillet or frying pan
• Spatula
• Cutting board and knife
• Mixing bowl
• Measuring spoons and cups
• Plate or tray for assembling burritos
• Aluminum foil or parchment paper (optional, for wrapping)

Instructions

1. Prepare the tofu: Press the tofu to remove excess water if needed, then crumble it into small pieces resembling scrambled eggs.
2. Heat the oil: In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and sauté for about 30 seconds until fragrant.
3. Sauté vegetables: Add the diced onion and bell peppers to the skillet. Cook for 4-5 minutes until softened.
4. Cook the tofu: Add the crumbled tofu to the skillet with the vegetables. Stir frequently to combine and cook for another 5 minutes.
5. Season the mixture: Sprinkle in the cumin, smoked paprika, turmeric, chili powder, salt, and pepper. Stir well to coat the tofu and veggies evenly with the spices.
6. Add beans and corn: Stir in the black beans and corn kernels. Cook for another 2-3 minutes until everything is heated through.
7. Mix in greens: Add the chopped spinach and fresh cilantro, stirring until the spinach wilts slightly, about 1-2 minutes.
8. Warm the tortillas: While the filling cooks, warm the tortillas in a separate dry skillet or microwave for about 20 seconds to make them pliable.
9. Assemble the burritos: Lay a tortilla flat and spoon a generous amount of the tofu and vegetable mixture onto the center. Top with sliced avocado and salsa if desired.
10. Wrap it up: Fold the sides of the tortilla over the filling, then roll from the bottom up to form a secure burrito.
11. Serve immediately: Enjoy your burrito warm, or wrap it in foil to take on the go!

Tips & Variations

For a gluten-free option, swap out whole wheat tortillas for corn or gluten-free tortillas.

You can customize this burrito in many ways. Try adding sautéed mushrooms, diced tomatoes, or even vegan cheese for extra flavor.

If you prefer a spicier kick, add jalapeños or use a hotter chili powder. For a heartier protein boost, consider mixing in cooked quinoa or tempeh.

Make your own vegan flour tortillas for a fresh homemade touch. To save time on busy mornings, prepare the filling ahead and store it in the fridge for up to 3 days.

Nutrition Facts

Serving Suggestions

Pair your vegan breakfast burrito with a refreshing side like fresh fruit salad or a green smoothie to make your breakfast complete. A cup of herbal tea or freshly brewed coffee complements the flavors beautifully.

If you want to explore more plant-based breakfast ideas, check out our Veggie Egg Bite Recipe Indian Style for a protein-packed alternative, or try the Vegan Bechamel Sauce Recipe to add a creamy twist to your next brunch.

Conclusion

Whipping up this vegan breakfast burrito is an easy and delicious way to start your day on a healthy note. With its colorful mix of vegetables, flavorful spices, and wholesome ingredients, it’s a meal that satisfies both your hunger and your taste buds.

Whether you’re a seasoned vegan or just exploring plant-based options, this recipe offers flexibility and full flavor without sacrificing nutrition.

Plus, it’s perfect for meal prepping and can be customized endlessly to fit your preferences. Don’t forget to explore other tasty vegan recipes like Vegetarian Date Cake Recipe for a sweet treat or Vegan Bread Machine Recipe for fresh homemade loaves.

Happy cooking and enjoy your plant-based breakfast journey!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegan Breakfast Burrito”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A flavorful and hearty vegan breakfast burrito packed with tofu scramble, veggies, and black beans. Perfect for a quick and nutritious morning meal.”, “prepTime”: “PT10M”, “cookTime”: “PT15M”, “totalTime”: “PT25M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 block (14 oz) firm tofu, drained and crumbled”, “1 tablespoon olive oil”, “1/2 cup diced onion”, “1/2 cup diced bell pepper”, “1 cup fresh spinach, chopped”, “1/2 cup canned black beans, rinsed and drained”, “1/4 cup nutritional yeast”, “1 teaspoon ground turmeric”, “1/2 teaspoon garlic powder”, “1/2 teaspoon chili powder”, “4 large whole wheat tortillas”, “1/4 cup salsa (optional)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a pan over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add diced onion and bell pepper; saut\u00e9 for 3-4 minutes.”}, {“@type”: “HowToStep”, “text”: “Add crumbled tofu, turmeric, garlic powder, chili powder, and nutritional yeast.”}, {“@type”: “HowToStep”, “text”: “Cook, stirring frequently, for 5-7 minutes until tofu is lightly browned.”}, {“@type”: “HowToStep”, “text”: “Stir in black beans and chopped spinach; cook until spinach wilts.”}, {“@type”: “HowToStep”, “text”: “Warm tortillas in a separate pan or microwave.”}, {“@type”: “HowToStep”, “text”: “Divide tofu scramble mixture evenly among tortillas.”}, {“@type”: “HowToStep”, “text”: “Add salsa if desired, then roll up each tortilla into a burrito.”}, {“@type”: “HowToStep”, “text”: “Serve immediately.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “18 g”, “fatContent”: “12 g”, “carbohydrateContent”: “35 g”}}