Description
These Vegan Breakfast Burritos are hearty, satisfying, and totally customizable! Packed with crispy potatoes, tofu scramble, black beans, and melty vegan cheese, they’re the ultimate make-ahead breakfast. Perfect for busy mornings, just grab one from the freezer, heat, and go!
Ingredients
Scale
- 1 lb small yellow potatoes, diced into ½-inch cubes
- 1 tablespoon light oil
- ½ teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- salt & pepper, to taste
- 1 tablespoon light oil
- 1 block (14 oz / 400 g) firm tofu, drained and crumbled
- 1 cup black beans, rinsed and drained
- 2 tablespoons nutritional yeast
- 1/2 teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon turmeric
- 1 teaspoon black salt (kala namak)
- salt & pepper, to taste
- 6 large flour tortillas
- 1 cup vegan shredded cheese
- 1 avocado, diced
- 1 cup chopped spinach or lettuce
- ½ cup salsa or pico de gallo
Instructions
- Roast the potatoes: Preheat the oven to 425°F (220°C). Toss the diced potatoes with oil, smoked paprika, garlic powder, salt, and pepper. Spread evenly on a parchment-lined or lightly greased baking sheet. Roast for 20–25 minutes, flipping halfway through, until golden and crisp.
- Make the tofu scramble: Heat the oil in a large nonstick skillet over medium heat. Add the tofu and use a spatula to break up the tofu into crumbles. Add the black beans, nutritional yeast, chili powder, onion powder, garlic powder, turmeric, and black salt. Cook for 5–7 minutes, stirring often, until heated through. Season with salt and pepper to taste.
- Assemble the burritos: Lay out the tortillas. Layer on tofu scramble, roasted potatoes, vegan cheese, avocado, spinach, and salsa. Fold in the sides, then roll tightly from the bottom to form burritos.
- Crisp the burritos: Place burritos seam-side down in a dry skillet over medium heat. Cook 2–3 minutes per side until golden and lightly crisp.
Notes
Fridge: Wrap tightly and refrigerate up to 3 days. Freezer: Let fillings cool completely before assembling. Wrap each burrito in parchment or foil and store in a freezer bag for up to 2 months. Reheating: Microwave refrigerated burritos for 1-2 minutes; for frozen, defrost for 4-5 minutes in the microwave, then heat 1-2 minutes more, or bake at 350°F for 15-20 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking, Sautéing
- Cuisine: American, Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 362 kcal
- Sugar: 3 g
- Sodium: 1145 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.03 g
- Carbohydrates: 46 g
- Fiber: 9 g
- Protein: 10 g
- Cholesterol: 0 mg