Vegan Breakfast Burrito

Can you imagine getting out of bed in the morning, knowing that a vegan breakfast burrito is already waiting for you in the kitchen? You don’t have to do a ton of prep or clean up. Heck, you don’t really have to do anything except for popping it in the microwave and eating it. Does that sound idyllic or what?

Well, my friend, I have good news for you. This vegan breakfast burrito freezes perfectly, so you can a prep stash in advance and keep them on hand for busy mornings. They’re healthy, flavorful, and packed with plant-based protein. Served with a little salsa for dipping, they’re a fresh, satisfying way to start the day.

Recipe Credit: Love & Lemons

Nutrition Facts

  • Servings 4
  • Amount per serving
  • Calories 451
  • Total Fat 25.3g
  • Saturated Fat 7.6g
  • Cholesterol 3mg
  • Sodium 168mg
  • Total Carbohydrate 42.1g
  • Dietary Fiber 11.8g
  • Total Sugars 3.3g
  • Protein 21g
  • Vitamin D 0mcg
  • Calcium 251mg
  • Iron 6mg
  • Potassium 1058mg

Recipe Allergies


  • 1.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.
  • 2.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.

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  • 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