Vegetarian Breakfast Burrito – Fresh, Filling, and Flavorful

Introduction

If you think breakfast burritos are just a grab-and-go indulgence, think again. This vegetarian breakfast burrito is hearty, colorful, and surprisingly wholesome.

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It’s filled with soft scrambled eggs, smoky roasted potatoes, creamy avocado, and zesty pico de gallo—all wrapped up in a warm tortilla.

Whether you’re serving it fresh off the skillet or making a freezer-friendly batch for busy mornings, this recipe has you covered. We’ll walk through each step for perfect fillings, burrito rolling techniques, and clever prep tips so your burritos turn out just right every time.

Looking for inspiration? Check out our Healthy Breakfast Tacos Guide for even more plant-based morning ideas.

🌯 Vegetarian Breakfast Burrito – Fresh, Filling, and Flavorful

Print Recipe

This Vegetarian Breakfast Burrito is a vibrant, protein-packed start to your day — filled with flavorful tofu scramble, crisp veggies, creamy avocado, and zesty sauce, all wrapped in a warm tortilla. Perfect for busy mornings, weekend brunch, or meal prep. 🌱

• Total Time: 30 minutes
• Yield: 4 burritos

Ingredients

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• 1 block (14 oz) firm tofu, pressed and crumbled

• 1 tbsp olive oil

• 1 tsp turmeric powder

• 1 tsp smoked paprika

• 1 tsp garlic powder

• ½ tsp cumin

• Salt & pepper, to taste

• 1 medium red bell pepper, diced

• 1 cup red onion, diced

• 1 cup cooked diced potatoes (or crispy hash browns)

• 1 ripe avocado, sliced

• ¼ cup fresh cilantro, chopped

• 4 large flour tortillas

• ¼ cup vegan chipotle mayo or spicy sauce

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Instructions

• Prepare the Tofu Scramble – Heat olive oil in a skillet over medium heat. Add crumbled tofu, turmeric, smoked paprika, garlic powder, cumin, salt, and pepper. Stir well and cook for 5–6 minutes until lightly golden.

• Cook the Vegetables – In another pan, sauté diced onions and bell peppers for 3–4 minutes until slightly softened. Add the cooked potatoes and toss until warmed through.

• Assemble the Burritos – Lay a tortilla flat, add a portion of tofu scramble, the vegetable-potato mixture, avocado slices, and fresh cilantro. Drizzle with chipotle mayo.

• Wrap and Serve – Fold the sides over, roll tightly, and optionally toast on a skillet for 1–2 minutes per side for a golden, crispy wrap.

• Enjoy Hot – Slice in half and serve warm with extra sauce on the side.

Notes

• Make Ahead: Prepare the filling in advance and store in an airtight container for up to 3 days. Assemble burritos just before serving.

• Extra Protein: Add black beans or tempeh for an added protein boost.

• Heat Factor: Adjust spice level by adding jalapeños or hot sauce.

• Storage: Wrap in foil and refrigerate for up to 2 days, or freeze for up to 2 months.

• Author: SOFIA
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Breakfast, Brunch
• Method: Stovetop, Pan-Fried
• Cuisine: Mexican-Inspired, American
• Diet: Vegetarian

Ingredients for Vegetarian Breakfast Burrito

Core ingredients (Makes 3–4 large burritos)

Ingredient notes

• Tortillas: Use extra-large, labeled “burrito size” to make rolling easier.
• Paprika: Smoked paprika brings depth without overpowering.
• Beans: Black beans add texture and plant protein.

Kitchen Tools You’ll Need

Basic tools

• Large baking sheet
• Grill pan or skillet
• Mixing bowls
• Whisk
• Spatula
• Foil for wrapping

Optional tools

• Cast-iron skillet for extra crispy potatoes
• Citrus squeezer for lime juice

How to Make the Perfect Vegetarian Breakfast Burrito – Step-by-Step

Step 1: Roast the potatoes

1. Preheat oven to 425°F (220°C).
2. Toss potato cubes with olive oil, smoked paprika, red pepper flakes, salt, and pepper.
3. Spread evenly on a parchment-lined baking sheet.
4. Roast for 25–30 minutes, flipping halfway, until golden and crispy on edges.

Step 2: Roast the bell pepper

While potatoes cook, heat a grill pan over medium. Place whole red bell pepper on the grill, turning every 4–5 minutes until charred and softened. Remove, peel skin if desired, and slice into strips.

Step 3: Scramble the eggs

Whisk eggs with a pinch of salt and pepper. Heat a nonstick skillet over low-medium heat, add a bit of oil, and cook eggs gently, stirring, until just set and creamy.

Step 4: Warm the tortillas

Heat tortillas for 15–20 seconds per side in a dry skillet or wrapped in foil in a warm oven. This prevents cracking during rolling.

Step 5: Assemble

1. Lay a tortilla flat.
2. Layer spinach in the center as a base.
3. Add scrambled eggs, roasted potatoes, roasted pepper strips, black beans, pico de gallo, avocado slices, and cilantro.
4. Squeeze lime over the top and season lightly with salt and pepper.

Step 6: Roll the burrito

Tuck in the sides, fold the bottom over the filling, and roll tightly. Wrap in foil if serving later or freezing.

Flavor Variations

Spicy Southwest Style

Add jalapeños and chipotle sauce for a smoky kick.

Mediterranean Twist

Use roasted zucchini, feta cheese, and sun-dried tomato spread.

Protein Boost

Include crumbled vegetarian sausage or grilled tempeh.

Nutritional Value

Estimated per burrito

• Calories: ~400
• Protein: 18g
• Carbs: 45g
• Fat: 17g
• Fiber: 10g

Why it works for busy mornings

It offers sustained energy without the mid-morning crash thanks to a balanced macro mix.

PART 7: Serving Suggestions and Pairings

Best sides

• Fresh fruit salad
• Roasted sweet potato wedges
• Green smoothie

Drinks to pair

• Cold brew coffee
• Fresh orange juice
• Mint iced tea

Storage and Freezer Tips

Refrigeration

Wrap burritos in foil or parchment and store in the fridge for up to 3 days.

Freezer method

Wrap tightly in foil, then store in a zip bag for up to 3 months. Reheat in the microwave or oven.

Crisping option

After reheating, sear burrito in a lightly oiled skillet for 1–2 minutes per side for a golden crust.

Common Mistakes to Avoid

• Overstuffing: Leads to messy rolling and uneven heating.
• Skipping tortilla warm-up: Causes cracks during folding.
• Soggy fillings: Drain beans and pat veggies dry before assembling.

FAQs

Can I make these vegan?
Yes—swap scrambled eggs for tofu scramble and use vegan tortillas.

Can I use corn tortillas?
Not for large burritos—they’re too small and fragile. Stick with flour.

Do they taste good reheated?
Yes, especially if crisped in a skillet after reheating.

What’s the best sauce for dipping?
Cilantro lime dressing, salsa verde, or Greek yogurt.

Can I add cheese?
Absolutely—cheddar, Monterey Jack, or Cotija all work well.

Do potatoes have to be roasted?
No, but roasting intensifies flavor and keeps them from going mushy.