Freezer Friendly Healthy Rainbow Breakfast Burrito

freezer friendly healthy vegan rainbow breakfast burrito

I’m a sucker for those Annie’s frozen burritos. This is a far cheaper way to eat a healthy, make ahead meal. These beauties are packed full of fiber, vitamins, minerals and anti-oxidants. But you could never tell by the way they taste. I love making these on a Sunday and freezing them for the weeks to come.

There are so many times these have saved my butt when I was starving and didn’t have time to feed myself. You just make them up, wrap them in tin foil and then put them in a freezer bag.

When you’re ready to chow down, take them out of the plastic bag and put them right in the oven. You can also take them out of the tin foil and microwave them for an even quicker breakfast.

freezer friendly vegan meal rainbow breakfast burrito healthy

Feel free to fill these up any way you’d like. If you have some veggies that are about to go bad, throw them in here. I used mushrooms as my “meaty base” but you can also use a tofu scramble to make it more breakfast-y.

freezer friendly vegan meal rainbow breakfast burrito healthy

If you want to keep this gluten free, just use a gluten free wrap. Easy peasy, lemon squeezy.

I seasoned the burrito with taco seasonings: smoked paprika, chili powder, cumin and salt. Feel free to season however you like. You can even use a taco seasoning packet to make this even easier.

Using frozen hashbrowns and a fajita veggie blend (peppers and onions) helps to cut down on the prep time as well.

freezer friendly vegan meal rainbow breakfast burrito healthy
freezer friendly vegan meal rainbow breakfast burrito healthy
freezer friendly vegan meal rainbow breakfast burrito healthy

Grab some veggies, beans, mushrooms and let’s get to cooking! These freeze beautifully and are perfect to make ahead for a busy month.

Yield: 10 burritos

Freezer Friendly Rainbow Breakfast Burritos

prep time: 10 minscook time: 15 minstotal time: 25 mins

Delicious, healthy, make ahead breakfast that can be frozen until you need it.


  • 1 can of black beans - rinsed
  • 1 cup of chopped red cabbage
  • 1 cup of baby spinach
  • 1 cup of frozen fajita veggie blend veggies
  • 2 cups of frozen hash browns
  • 1 cup of shredded carrots
  • 1 taco seasoning packet
  • 5 mushrooms - quartered
  • vegan sour cream and vegan cheese (optional toppings)
  • Salsa
Tofu Scramble (optional)
  • 1/2 block of firm tofu
  • 1 tsp turmeric
  • 1 TBL  garlic  powder
  • salt to taste


1. Heat a large pan with a little olive oil or water

2.  Roughly pull apart tofu.  Season with garlic powder, turmeric and salt.  Stir together. 

3. Cook hash browns for 5-8 minutes until lightly brown and crispy.

3.  Add in the tofu scramble mixture and cook for 2 minutes

4. Add in all the other ingredients except spinach.

5.  Season with taco seasoning packet

6. Add spinach very last so it just wilts and doesn't get over cooked

7.  Place ingredients in a wrap and top with toppings of choice (salsa, vegan sour cream, vegan cheese)

8.  Wrap up burrito into tin foil.  Make sure it's nice and tight

9. Place burritos in a  freezer bag and freeze for up to one year.

10. Once you want to cook it, place frozen burrito in 400 degree oven for 20-30 minutes or take out of tin foil and microwave.

Created using The Recipes Generator