There’s something about a warm, satisfying breakfast burrito that just makes mornings better. Whether you’re heading out the door or planning a leisurely brunch, a vegetarian breakfast burrito wrapped in a soft, small tortilla is a quick, flavorful way to start the day.
Packed with protein-rich eggs, vibrant veggies, and gooey cheese, these burritos are endlessly customizable and perfect for using up whatever’s in your fridge. Plus, their compact size means they’re perfect for portion control, meal prepping, or feeding a crowd without any fuss.
If you’re looking to incorporate more plant-based meals into your routine, this vegetarian breakfast burrito is a delicious option that doesn’t compromise on taste or texture. In this post, I’ll walk you through the simple steps to create a burrito that’s hearty, healthy, and sure to become a morning favorite.
So grab your skillet, your favorite veggies, and let’s make breakfast something to look forward to!
Why You’ll Love This Recipe
- Quick & Easy: Ready in under 30 minutes, perfect for busy mornings.
- Customizable: Use your favorite veggies, cheeses, or plant-based proteins.
- Meal Prep Friendly: Make ahead and freeze for grab-and-go breakfasts.
- Protein-Packed: Eggs and beans offer lasting energy.
- Portable: Small tortillas make these burritos easy to eat on the move.
- Family Friendly: Even picky eaters will love this cheesy, flavorful wrap.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Small flour tortillas | 4 (6-inch) | Can use whole wheat or gluten-free |
| Large eggs | 4 | For a vegan option, use tofu scramble |
| Milk | 2 tbsp | Optional, for fluffier eggs |
| Shredded cheddar cheese | 1/2 cup | Or Monterey Jack, mozzarella, or vegan cheese |
| Black beans | 1/2 cup (canned, rinsed & drained) | Adds protein and fiber |
| Bell pepper | 1/2 cup, diced | Any color |
| Red onion | 1/4 cup, finely diced | Or green onion |
| Baby spinach | 1/2 cup, chopped | Packed volume |
| Olive oil or butter | 1 tbsp | For sautéing |
| Salsa | 1/4 cup | Plus more for serving |
| Salt & pepper | To taste | |
| Optional toppings | To taste | Avocado, hot sauce, cilantro, sour cream |
Equipment
- Medium non-stick skillet
- Spatula
- Mixing bowl
- Whisk or fork
- Chef’s knife
- Cutting board
- Measuring cups & spoons
- Aluminum foil or parchment (for wrapping)
Instructions
-
Prep the Veggies:
Dice the bell pepper and red onion. Chop the baby spinach.
Rinse and drain the black beans. Set all toppings within easy reach.
-
Warm the Tortillas:
Wrap tortillas in foil and warm in a low oven (300°F) for 5 minutes, or microwave for 20 seconds. This makes them soft and pliable for rolling.
-
Sauté the Veggies:
Heat olive oil or butter in a non-stick skillet over medium heat. Add the bell pepper and onion, and cook for 3-4 minutes until softened.
Stir in the spinach and cook for another 1-2 minutes, until wilted.
-
Beat and Cook the Eggs:
In a mixing bowl, whisk together the eggs, milk, salt, and pepper. Pour into the pan with the veggies and cook, stirring gently, until the eggs are just set and fluffy.
Do not overcook.
-
Assemble the Burritos:
Lay a warm tortilla on a flat surface. Spoon a quarter of the egg-veggie mixture onto the lower third of the tortilla.
Top with black beans, shredded cheese, and a spoonful of salsa. Add any optional toppings you like.
-
Roll & Wrap:
Fold in the sides and roll up tightly from the bottom. If desired, wrap in foil or parchment for easier eating, or to keep warm.
-
Serve:
Enjoy immediately with extra salsa, avocado, or hot sauce, or wrap for a breakfast on the go!
Tips & Variations
- Make It Vegan: Swap eggs for a tofu scramble, and use vegan cheese or omit cheese entirely.
- Protein Boost: Add cooked quinoa, or swap black beans for pinto or refried beans.
- Cheese Options: Try feta, pepper jack, or a Mexican blend for a flavor twist.
- Spice It Up: Add chopped jalapeños, a dash of cayenne, or your favorite hot sauce.
- Meal Prep: Assemble burritos, wrap in foil, and freeze. Reheat in the microwave (remove foil first) or oven.
- Grill for Crispiness: After rolling, toast burritos in a dry skillet until golden for extra crunch.
“Warming your tortillas before filling ensures they roll without cracking. This little step makes all the difference!”
Nutrition Facts
| Nutrient | Per Burrito (approx.) |
|---|---|
| Calories | 260 |
| Protein | 13g |
| Fat | 11g |
| Carbohydrates | 27g |
| Fiber | 4g |
| Sugar | 3g |
| Sodium | 520mg |
Nutrition information will vary based on brands and specific ingredient choices.
Serving Suggestions
- With Fresh Fruit: Serve alongside a bowl of mixed berries or sliced melon for a refreshing contrast.
- With Breakfast Potatoes: Pair with crispy oven-roasted potatoes or hash browns for a hearty meal.
- As a Brunch Board: Lay out burritos with bowls of salsa, guacamole, and hot sauce for guests to customize.
- With Smoothies or Coffee: A green smoothie or iced coffee makes a perfect breakfast combo.
“For a crowd, set up a breakfast burrito bar so everyone can pick their own fillings and toppings!”
Conclusion
This vegetarian breakfast burrito recipe using small tortillas is proof that you don’t need meat—or a lot of time—to whip up a satisfying, flavorful breakfast. With its medley of sautéed veggies, creamy eggs, beans, and cheese all wrapped in a warm tortilla, each bite is bursting with color and nutrition.
Whether you enjoy it right off the skillet, wrap it up for a busy morning, or serve it as part of a festive brunch spread, this recipe is guaranteed to become a staple in your repertoire.
Don’t be afraid to play with the fillings and make it your own. Try adding roasted sweet potatoes, mushrooms, or even a spoonful of spicy salsa verde.
For more inspiration, check out our Easy Veggie Sheet Pan Breakfast, Homemade Salsa Verde, and Quick Vegetarian Tofu Scramble recipes. Happy cooking, and may your mornings always be wrapped in deliciousness!
📖 Recipe Card: Vegetarian Breakfast Burrito (Small Tortilla)
Description: A quick and tasty vegetarian breakfast burrito packed with eggs, veggies, and cheese, all wrapped in a small tortilla. Perfect for a nutritious grab-and-go morning meal.
Prep Time: PT10M
Cook Time: PT10M
Total Time: PT20M
Servings: 2 servings
Ingredients
- 4 small flour tortillas (6-inch)
- 4 large eggs
- 1/4 cup shredded cheddar cheese
- 1/2 cup canned black beans, drained and rinsed
- 1/2 cup diced bell pepper
- 1/4 cup diced red onion
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Salsa, for serving
Instructions
- Heat olive oil in a skillet over medium heat.
- Add diced bell pepper and red onion; sauté 2-3 minutes until softened.
- Add black beans and cook for 1 minute, stirring.
- In a bowl, whisk eggs with salt and black pepper.
- Pour eggs into the skillet and scramble until just set.
- Remove skillet from heat and stir in shredded cheddar cheese.
- Warm tortillas in a dry pan or microwave.
- Divide the egg mixture evenly among the tortillas.
- Roll up each tortilla to form a burrito.
- Serve with salsa.
Nutrition: Calories: 310 kcal | Protein: 15 g | Fat: 14 g | Carbs: 33 g
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