VEGAN BREAKFAST BURRITO

AMAZING FLAVOR!

Easy vegan breakfast burritos. Make ahead and freeze to have breakfast ready to go all week. Savory egg free tofu scramble, potatoes, black beans and dairy free cheese wrapped in a flour tortilla. Savory vegan burritos breakfast recipe idea for when you’re sick of eating oatmeal but still want a healthy breakfast.

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Prep Time: 1 5 min

– 1 tablespoon oil – 1 lb bag of frozen southern style hash browns (frozen diced potatoes) – 1 cup chopped kale – 16 oz can of black beans (drained and rinsed) – 1 cup vegan cheese – 1 cup salsa – 5 large flour tortillas (or 10 small) - 2 cups tofu scramble

Ingredients

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1

1

Oil or line a large baking sheet and cover with frozen, diced potatoes. Sprinkle 1 tablespoon of oil over potatoes, sprinkle with salt and mix.

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Prep potatoes

2

2

Bake potatoes for 30-45 minutes or until potatoes are crispy and golden brown

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Bake potatoes

3

3

Sauté tofu in a pan with onions, garlic powder, black salt and salsa until warmed through. 

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Make tofu scramble

4

4

Add any veggies you'd like, and the rest of the seasonings to the pan. Cook until everything is warmed up. 

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Make filling

5

5

Assemble the drained and rinsed black beans, tofu scramble, potatoes, 1 cup of salsa and 1 cup of vegan cheese in a large bowl and mix.

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Mix

6

6

Add 1/2 cup of burrito filling to a large flour tortilla. Wrap up the tortilla and then wrap the tortilla in aluminum foil. 

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Assemble

7

7

Place rolled burritos in a freezer friendly bag. Freeze for up to three months. Heat up in a microwave (without foil)  or toaster oven. 

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Freeze

How to wrap a burrito

– Make sure the filling is in the center of the tortilla – Tuck the bottom in first – Tuck the sides in – Roll it up – Check out my video below if you need some more visual help with how to wrap a burrito