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There’s nothing better than starting your day with a filling vegetarian breakfast burrito that’s easy to whip up. This recipe is loaded with delicious healthy ingredients including fluffy scrambled eggs, black beans, and sautéed peppers and onions.
It’s a delicious vegetarian breakfast burrito, packed with flavor and wholesome ingredients! All that flavor gets wrapped up in a delicious brunch burrito. Customize it to your liking with your favorite breakfast burrito fillings from creamy avocado to spicy salsa.
This portable vegetarian breakfast burrito gets you out the door in no time. It’s a wonderful source of protein and fiber to help you stay full. Save big and save time by feeding your family or meal-prepping with easy vegetarian breakfast burritos.
These delicious wraps will change up your mornings and make breakfast fun again! Using just a handful of ingredients and less than 30 minutes of prep time, they’re at the core of making healthy eating feel simple and fun.
Why You Will Love This Veggie Burrito
This plant-based morning burrito is packed with warm and comforting flavors while feeling light and rejuvenating. That’s because every single bite is packed with flavor, thanks to rich, creamy scrambled eggs, chakalaka-like black beans, and crunchy, delicious homemade hash browns. A sprinkle of fresh herbs brightens up the whole burrito, making it one of the best breakfast burritos around.
The warm flour tortilla holds it all together, making this a handheld meal that’s just as comforting and delicious. After trying out hundreds of different combinations through the years, I’ve finally settled on my absolute favorite breakfast burrito recipe. It’s bright, fresh, easy to make, and never gets old!
Making this burrito your breakfast as you start your day is a smart choice to get fueled with those good ingredients to power you through. Packed with protein from the eggs and beans and fiber from the potatoes, it strikes the perfect balance between indulgent and nutritious.
Amp it up with tasty toppings, such as avocado slices or a spoonful of tomatillo salsa. Most importantly, you can make it your own – tailor it to your taste buds’ delight, whether you prefer a classic breakfast burrito or a loaded burrito with extra ingredients!
The beauty of this recipe, though, is in its adaptability. Replace hash browns with sweet potatoes! You can up the nutrition factor by going with whole-grain tortillas and mixing in some sautéed veggies such as poblano peppers or spinach.
This recipe is super forgiving and lends itself to whatever you have on deck. It’s ideal for the adventurous eater, food prepper, or anyone looking to clear out the fridge! You can make them ahead of time and freeze them, creating easy breakfast burritos for those busy mornings.
Then you’ll have a filling, nutritious meal on hand for those hectic AMs! Simply reheat, and you’re ready to roll with your delicious vegan breakfast burritos.
As far as preparation goes, these burritos are really simple to whip up. Scramble the eggs and prepare the hash browns. Prepare the beans. Just heat them up.
This is how you win over beginner cooks! Planning to host a brunch? Create your own burrito bar at home! Provide different fillings and toppings for everyone to build their own tasty masterpiece.
If cooking for one or two, one burrito often can be split. Serve it alongside delicious sides such as roasted potatoes or a small salad to make a wonderful meal!
Prepare the Tofu Scramble
1. Heat the olive oil
Begin by pouring about 2 tablespoons of extra virgin olive oil into a large non-stick skillet over medium heat. Place the skillet over medium heat and allow the oil to heat. You’ll know it’s ready when it starts to shimmer gently.
Heating the oil properly makes all the difference in achieving golden, crisp tofu, so don’t skip this step. A good non-stick skillet is crucial here to prevent any sticky situations, especially with tofu, which can be a bit tricky.
Watch the temperature – you don’t want to burn the oil or your dish will taste bitter.
2. Cook the tofu with seasonings
Crumble the tofu with your hands before adding it to the skillet. Pressing and draining the tofu beforehand helps remove excess moisture for a firmer texture. Toss in 1 teaspoon of kala namak and 1 teaspoon of cumin for a savory, egg-like flavor.
I like using bragg’s amino acids and 1 teaspoon of toasted sesame seed oil for a salty, nutty depth. Stir occasionally so the tofu cooks evenly. It’ll turn golden-brown in about 8–10 minutes, but remember, it’s fine if it doesn’t brown perfectly – it’ll still taste amazing.
3. Add shredded carrot and black beans
Stir in 1 cup of shredded carrots to add more crunch factor and vitamin A! Stir in 1 cup of rinsed and drained black beans for protein and fiber.
Let it all cook for a solid 3 – 4 minutes, stirring to ensure everything is nice and incorporated. Add a handful of kale if you want some additional greens.
Once the veggies and beans are heated through, you’re ready to assemble your tofu scramble.
Sauté the Mushrooms
1. Heat olive oil in skillet
To do so, first pour a few tablespoons of olive oil into a large skillet. Do this directly after taking the tofu mixture out. Medium heat is truly the important part here. This is important, as it allows the mushrooms to brown at an even pace without burning or sticking to the pan.
Let the oil heat up for a minute – it should shimmer a bit before you add the mushrooms. Cook in a large skillet to allow each slice plenty of room to brown nicely. This can keep that dreaded soggy, steamed texture at bay that occurs when food gets overstuffed.
2. Cook mushrooms until golden
Add the sliced mushrooms and a pinch of salt like celtic sea salt or himalaya pink salt, then cook for 5 minutes. Cook them down 8–10 minutes, stirring occasionally, over medium heat. The mushrooms will first expel a lot of moisture before getting a nice golden color as they brown.
To make those flavors pop, add minced onions and garlic. Research reveals mushrooms enhance umami, providing 80% of its delicious flavor. Once they get that caramelized goodness, they are ready to go into your burrito.
Make the Sriracha Aioli
1. Mix vegenaise and lemon juice
To keep things simple, start with a small bowl. Mix 1/2 cup of vegenaise with a teaspoon of lemon juice squeezed fresh. This step gives the Sriracha Aioli a zesty zing that complements the burrito flavors beautifully.
Whisk it up really well until it’s nice and smooth and creamy. If you’re looking for a vegan version, just use plant-based mayo substitutes – they’ll do the job just fine.
This creamy base gives the aioli a rich, silky texture that’s easy to spread or drizzle.
2. Add sriracha and adjust spice level
Starting with 1 teaspoon, stir in more sriracha to taste. You can just add more if you like things really spicy.
Taste as you go, making it as spicy or mild as you prefer. For additional brightness, squeeze in more lemon juice to taste.
Any extra aioli keeps in the fridge for up a week, perfect for drizzling on wraps or dunking veggies into.
Warm the Tortillas
Getting the tortillas nice and warm is the most important step as this will soften them up beautifully and make them easier to roll. A cast iron or non-stick skillet works well for this, too. Simply get it nice and hot, medium will do, and throw in the tortilla for a few seconds on each side.
You don’t even need oil, which makes this method extra simple and mess-free. If you have a gas stove, get out some tongs and roast the tortilla directly over the burner flame. You’ll be rewarded with a tastily lightly charred flavor! For a short-term correction, wrap them in a clean kitchen towel and nuke them 20 seconds.
Big, 12-inch tortillas work best for breakfast burritos because they keep all the insides contained. Warming them up makes it so they don’t crack when you fold them. You can easily swap in a 350°F oven or toaster oven for a small batch.
Once warmed, stack up the tortillas and wrap in a towel to keep warm. This simple step, despite its brevity, is crucial – nearly 80% of the texture comes from it!
Assemble the Breakfast Burrito
1. Add tofu and bean mixture
Begin by adding a generous spoonful of the tofu and bean mixture in the middle of your tortilla. This powerful combo serves as the deliciously savory foundation, combining protein with a perfect chew. Smooth it out, but don’t go all the way to the edge of the tortilla, leave about an inch gap.
Perfect for rolling intelligence and minimizing spills. For an extra gooey kick, add shredded cheese in between layers. It melts beautifully, adding richness and keeping everything moist, especially important if you’re planning to reheat.
2. Include sautéed mushrooms
Pile on some sautéed mushrooms next, spreading them evenly across the tofu mixture. Mushrooms bring a meaty texture and earthy flavor, enhancing the burrito’s depth. Use a good handful – they shrink when cooked, so don’t skimp.
Baby bellas or shiitakes are fun to try for varied textures.
3. Add avocado slices
Fresh avocado slices are next for creaminess and wholesome fats. Use super ripe avocados to get that buttery goodness. Work quickly and lay the long slices down side by side to cover the entire filling.
A pinch of crunchy salt on top takes their flavor over the edge, bringing every bite to life.
4. Drizzle with sriracha aioli
Finish it off with a healthy drizzle of sriracha aioli. This rich, spicy sauce melds all the flavors together, adding a zesty kick to the burrito that makes it super tasty. You can adjust the amount based on your spice preference.
If sriracha isn’t your jam, ranch or salsa will do.
5. Roll and secure the burrito
To roll, begin by folding the bottom edge over the filling, tucking it in a bit. First, fold in the sides, then roll upward tightly. Wrapping it up tight holds it all together and prevents any drizzly spills.
For grab-and-go convenience, wrap in foil or parchment paper. If you’re not serving it right away, save it in a freezer bag for up to a month. When you’re ready to eat, reheat it in the oven, skillet or microwave for a just-made taste.
Recipe for Black Bean Cream
1. Blend black beans with spices
Start by using a food processor to blend black beans into a creamy base. Adding spices like cumin and garlic powder elevates the flavor, creating a smoky and slightly earthy taste that pairs well with breakfast burritos.
Blend until the texture is smooth and free of chunks so it spreads easily. Taste the mixture and adjust the spices based on your preference – some might enjoy a hint of chili powder or smoked paprika for extra flair.
2. Add olive oil for creaminess
Finally, a drizzle of olive oil smartly turns the bean mixture into a luxurious cream. It really does make such a wonderful difference in flavor and texture!
It makes a difference here, because high-quality olive oil carries the rest of the flavors, adding a buttery smoothness. Olive oil is what I always use.
I do enjoy playing around with other neutral oils such as avocado or grapeseed to keep it interesting! Process until everything is emulsified and the oil is combined.
3. Adjust consistency with water or broth
For the right spreadable – yet pourable – consistency, gradually mix in some water or vegetable broth. Add a tablespoon at a time, blending in between, to keep from thinning it out too much.
Spoon some out to test consistency – it should be smooth and easily spreadable, but not runny. Keep any leftover cream in an airtight container for up to 4-5 days.
You can refrigerate them for five days or freeze them for three months.
Quick Steps to Make Black Bean Cream
- Blend black beans with spices like cumin and garlic powder.
- Drizzle olive oil in while blending to achieve creaminess.
- Adjust with water or broth until velvety and smooth.
Cooking Tips for Perfect Burritos
Avoid Overfilling the Tortilla
Just make sure that you don’t overfill a burrito. Nobody wants to bite into a burrito and have everything spill out or have the tortilla break. A 12-inch tortilla is the ideal size, giving you lots of wiggle room to roll without stuffing.
Leave a good 1-2 inches around the edge to make rolling up your burrito easier. Portioning your ingredients ahead of time can prevent a lot of confusion. Trust us, a well-balanced burrito is a lot more fun to bite into!
Rather than dump in all the ingredients individually, such as tomatoes, onions and cilantro, create a Pico de Gallo. It’s a really easy and delicious way to enjoy them together! It’s tasty, less cumbersome and more manageable.
Use Fresh and Soft Tortillas
The thickness and texture of your tortilla really matters. Fresh, pliable tortillas roll up easier without cracking. Save the ingredients in an airtight bag to preserve their flavor.
After that, microwave the tortillas for 10-15 seconds or place them on a hot skillet to soften them up. If you’d like to prep your Vegetarian Breakfast Burritos ahead of time, do this step. It’ll make double sure they roll out smooth even after freezing!
Roll Tightly to Prevent Spilling
If you roll your burrito nice and tight, no worries! Begin by folding in the sides, then roll tightly from one end to the other. If you’re serving later or reheating, wrapping in foil will help keep your burrito’s shape.
A serrated/bread knife does a good job in cutting up the burrito if you’ve first wrapped the burrito in parchment paper. When reheating cooked food, consider toasting it in a skillet or rewarming it in a 350°F oven.
When you’re trying to preserve flavor and texture, these techniques are magic!
Variations for Breakfast Burritos
You can switch up your favorite breakfast burrito recipe by trying these fun and tasty variations.
- Add roasted potatoes or sweet potatoes for heartiness.
- Include fresh pico de gallo for a zesty kick.
- Replace the tofu with scrambled chickpea flour for added protein and texture.
Add Roasted Potatoes or Sweet Potatoes
Adding roasted potatoes gives your burritos a satisfying bite. Diced russet potatoes work well, especially when seasoned with paprika, garlic powder, or cumin before roasting.
Sweet potatoes bring a touch of sweetness while adding fiber and vitamins. Roast them ahead of time, so assembly is quick and simple.
Serve extra on the side for a hearty meal that easily feeds two.
Include Fresh Pico de Gallo
Fresh pico de gallo sprinkled on top gets the last word in the brightness department. Combine tomatoes, onion, cilantro, and lime juice for a fresh counterpoint.
Add optional jalapeño if you’d like some heat to sub for salsa! For milder options, add less jalapeño.
Pico is delicious drizzled inside or served on the side for dipping.
Swap Tofu with Scrambled Chickpea Flour
Scrambled chickpea flour is another great protein swap for tofu or eggs. Combine chickpea flour with spices such as turmeric or paprika, then fry until puffy and golden.
It’s super versatile too, you can pair it with some vegan bacon or chorizo for a deliciously hearty flavor.
Storing and Reheating Tips
Wrap burritos in foil for storage
Wrapping each burrito tightly in aluminum foil is sure-fire method to ensure your burritos stay fresh. Make sure to wrap each individual burrito nice and tight, without any air gaps. This will further prevent freezer burn and preserve the flavors.
To help you keep track, write the date on each wrapped burrito. This makes it easier to keep tabs on their freshness. If you want a more sustainable option, parchment paper will do the trick, plus it’s easily compostable.
Reheat in oven or skillet for crispness
To reheat, preheat your oven to 375°F, then add your foil-wrapped burritos directly into the oven for 15 minutes or so. This technique ensures the tortilla remains crunchy.
Or use an oiled skillet on medium-high heat for a faster method. Don’t microwave too long or you’ll end up with a soggy burrito.
Reheating Tip: Always make sure the center is heated through properly.
Serve with Black Bean Cream
Pairing your vegetarian breakfast burrito with black bean cream brings a rich, savory kick that balances the flavors beautifully. The smooth texture of the cream complements the heartiness of the burrito filling, making every bite more satisfying.
It’s easy to prepare by blending cooked black beans with a bit of lime juice, garlic, and a pinch of cumin for a creamy, tangy finish. You can use the black bean cream in two ways: as a dip on the side or drizzled over the top of the burrito.
Of course, a lively drizzle contributes an extra visual pop to any dish, which is always welcome when you’re entertaining. For extra zing, use toppings such as homemade fresh salsa, diced avocado, or even a few slices of chopped cilantro.
If you’re feeling bold, try smothering them in sauces such as chipotle mayonnaise or a mild tomatillo sauce. Each brings its own special touch to the table.
Enjoying Your Veggie Burrito
The sorcery of a veggie breakfast burrito is found in the mouthwatering combination of flavors. Picture the comfort of a warm flour tortilla holding melty cheese or creamy avocado. It pairs perfectly with black beans and sautéed poblano peppers and onions for a savory, mouthwatering veggie breakfast burrito.
Mashed avocado adds a rich, creamy bite, and fresh tomato salsa provides a zesty punch of flavor. You’ll be amazed at how alive and satisfying each mouthful is! Sprinkle some shredded cheese on top for added goodness. A dollop of sour cream is an easy way to add another layer of creamy goodness if you’d like!
It’s a nutritious, delicious breakfast to get your day rolling. Enjoying burritos with friends or family will help make breakfast a happier time. Arrange bowls with your choice of fillings, such as diced roasted sweet potatoes, sautéed spinach, or crumbled plant-based sausage for the best breakfast burrito experience.
Allow people to customize their own. It’s hands-on, engaging, and makes sure each person gets just the way they like it. Adding toppings is the most exciting part. Toss in some spicy jalapeños, a drizzle of hot sauce, even a little fresh cilantro.
For a less spicy option, use plain Greek yogurt or a dash of lime juice. The possibilities are infinite, creating a truly personalized experience with every burrito. Packed with hand-chopped onion, tomato, and green peppers, this delicious veggie burrito provides protein and fiber to help keep you satisfied all morning long!
It’s more than a delicious meal – it’s the wholesome way to start your day.
Conclusion
Not only is this vegetarian breakfast burrito healthy and delicious, but it’s the warm, comforting start to your day you’ve been missing. Stuffed full of zesty tofu scramble, meaty mushrooms, and luscious black bean sauce, each bite is wholesome and delicious. With the creamy texture of the aioli, combined with the kick of the sriracha, it’s that beautiful mix of spice and comfort. It’s really easy to prepare, super versatile, and perfect for quick weekday breakfasts or cozy Saturday brunches.
Whether you’re whipping it up for yourself or feeding the family, this recipe is sure to make breakfast feel special. What you’ll love most is how it gets everyone to the table with its bold flavors and wholesome ingredients. Give this one a go and allow this burrito to enhance your AM game. You can do it – happy cooking!
These easy breakfast burritos are vegan, filled with plant-based protein, bursting with flavor, and super easy to make your own. With the eggy tofu scramble, sautéed mushrooms, and black bean cream as the hearty, comforting base, these burritos feel like a meal should.
Add some crumbled, pressed tofu to your favorite breakfast burrito recipe, season with turmeric, garlic powder, and nutritional yeast, and cook until golden for an epic vegan breakfast burrito.
Yes! The tofu scramble, black bean cream, and sriracha aioli are all easy breakfast burritos to make ahead of time. Keep them in airtight containers in the fridge for up to 3 days.
To achieve burrito perfection, soften each tortilla in a dry skillet over medium heat for about 30 seconds on each side, making them pliable enough for easy breakfast burritos without tearing when wrapping.
Wrap any leftover veggie breakfast burritos in foil or plastic wrap and store in the fridge for up to 3 days. To reheat, warm in the oven at 350°F for 10 minutes or in the microwave for 1–2 minutes.
Of course, yes indeed, positively! To make the best breakfast burrito, use vegan-friendly tortillas, sriracha aioli, and ensure all other ingredients, including nutritional yeast, are certified vegan.
Serve it with a side of black bean cream or some fresh salsa, and consider pairing it with easy breakfast burritos or a green smoothie for a perfect addition!
Vegetarian Breakfast Burrito with Mushrooms, Avocado and Sriracha Aioli
Ingredients
- 1 block of extra-firm tofu pressed and crumbled
- 1 tablespoon extra virgin olive oil
- 2 tablespoons braggs amino acids
- 1 tablespoon toasted sesame seed oil
- ½ tablespoon cumin
- 1 carrot shredded
- 1 can black beans rinsed and drained
- 8 oz package mushrooms sliced
- 2 avocados
- 4 whole wheat or gluten free tortillas
- 2 tablespoon Vegenaise
- 1 spritz of fresh lemon juice
- 1 tablespoon Sriracha or more depending on taste)
Instructions
- In a large skillet, heat olive oil over medium heat. Add tofu crumbles, bragg's amino acids, toasted sesame seed oil and cumin. Cook until tofu becomes golden, stirring occasionally. Add shredded carrot and black beans, cook until beans are heated. Remove from skillet and set aside.
- Add an extra drizzle of olive to skillet and warm over medium heat. Add mushrooms and a pinch of sea salt, sauté until mushrooms have released their moisture and start to turn a dark golden color, around 8-10 minutes.
- Meanwhile, in a small bowl whisk together vegenaise, lemon juice and sriracha.
- Warm tortillas on the stove top or in a microwave.
- To assemble burritos, add a scoop of the tofu/bean scramble, scoop of sautéed mushrooms, avocado slices and sriracha aioli.
- Roll, eat & enjoy 🙂
Notes
Nutrition
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