This Vegan Breakfast Burrito is a vibrant, flavor-packed way to start your day, combining hearty textures and bold spices in every bite. Think fluffy scrambled tofu, creamy avocado, and smoky roasted veggies wrapped in a warm tortilla—pure comfort in under 45 minutes. Perfect for busy mornings, it’s a meal that feels indulgent yet nourishing, with a satisfying crunch from fresh greens and a hint of tangy salsa. Whether you’re vegan or just exploring plant-based options, this recipe delivers a delicious balance of savory, fresh, and zesty flavors that will keep you energized all morning.
With just 30 minutes of prep and 15 minutes of cooking, this burrito is as convenient as it is delicious. The combination of soft, chewy, and crisp textures creates a delightful contrast, while the blend of spices and fresh ingredients makes each bite a mini adventure. It’s a versatile dish you can customize with your favorite toppings, making it a go-to for breakfast or even a quick lunch. Whip it up ahead of time for meal prep, and you’ll have a wholesome, satisfying option ready whenever hunger strikes.
Ingredients for Vegan Breakfast Burrito
- 4 large tortillas (use gluten-free if needed)
- 1 cup fresh spinach (baby spinach works well)
- 1 recipe Tofu Scramble (prepared in advance)
- ½ cup cooked black beans (drained and rinsed; canned is fine)
- 1 roasted red bell pepper (thinly sliced; jarred or homemade)
- 1 avocado (thinly sliced; add a squeeze of lime to prevent browning)
- ⅓ cup pickled onions or chopped scallions (for a tangy kick)
- 1 serrano or jalapeño pepper (thinly sliced; remove seeds for less heat)
- Sea salt (to taste)
- Lime wedges (for serving)
- Salsa (for serving; choose your favorite variety)
Step-by-Step Instructions
- Prepare the tortillas: Lay out the 4 tortillas on a clean surface.
- Add the spinach: Divide the spinach leaves evenly among the tortillas, placing them in the center.
- Layer the tofu scramble: Spoon the prepared tofu scramble over the spinach.
- Add the beans and peppers: Top with black beans, roasted red bell pepper slices, and avocado slices.
- Add the finishing touches: Sprinkle with pickled onions or scallions and serrano or jalapeño slices.
- Season: Lightly sprinkle with sea salt and squeeze a lime wedge over each burrito.
- Fold the burrito: Fold the left and right sides of the tortilla over the filling. Fold the bottom flap up and over the filling, then tuck the sides and roll tightly to seal.
- Wrap and serve: Wrap each burrito in foil for easy handling. Slice in half if desired and serve with salsa on the side.
Spice It Up: Sauce and Topping Ideas
Elevate your Vegan Breakfast Burrito with a variety of sauces and toppings! Try a drizzle of cilantro-lime crema (blend ½ cup cashews, ¼ cup water, 2 tbsp lime juice, and a handful of cilantro) or a smoky chipotle sauce (mix vegan mayo with adobo sauce). For extra crunch, add crushed tortilla chips or toasted pumpkin seeds. Don’t forget a dollop of guacamole or a sprinkle of nutritional yeast for a cheesy flavor!
Perfect Pairings: Serving Suggestions
Serve your burrito with a side of fresh fruit salad or a simple green salad for a balanced meal. If you’re hosting brunch, pair it with a refreshing mango-lime agua fresca or a cup of spiced chai latte. For a heartier spread, add roasted sweet potato hash or crispy hash browns to the table.
Make Ahead Magic: Storage and Reheating
These burritos are perfect for meal prep! Wrap them tightly in foil or parchment paper and store in the fridge for up to 3 days. To reheat, unwrap and warm in a skillet over medium heat for 3-4 minutes per side, or microwave for 1-2 minutes. For longer storage, freeze individually wrapped burritos for up to 1 month—just thaw overnight in the fridge before reheating.
Mix It Up: Recipe Variations
Customize your burrito to suit your taste! Swap the tofu scramble for tempeh bacon or sautéed mushrooms. Use corn tortillas for a gluten-free option or add roasted sweet potatoes for extra sweetness. If you’re not a fan of spice, skip the serrano and add a handful of fresh cilantro instead.
Quick Tips: Time-Saving Hacks
Save time by prepping ingredients ahead! Roast the red bell pepper and cook the black beans the night before. Use store-bought pickled onions or pre-sliced avocado to cut down on prep time. If you’re in a rush, skip the rolling and serve the filling as a burrito bowl with tortilla chips on the side!
Vegan Breakfast Burrito
Ingredients
- 4 large tortillas
- 1 cup fresh spinach
- 1 recipe Tofu Scramble
- ½ cup cooked black beans, drained and rinsed
- 1 roasted red bell pepper, thinly sliced
- 1 avocado, thinly sliced
- ⅓ cup pickled onions or chopped scallions
- 1 serrano or jalapeño pepper, thinly sliced
- Sea salt
- Lime wedges
- Salsa, for serving
Instructions
- Divide the spinach leaves among the tortillas. Top with the tofu scramble, black beans, red peppers, avocado, pickled onions, and serranos. Season with a sprinkle of salt and a squeeze of lime.
- Fold the left and right sides of the tortilla over the filling. Fold the bottom flap of the burrito up and over the filling, then tuck the sides and the filling as you roll the burrito. Wrap in foil, slice, and serve with salsa on the side.