I just made a Vegan Breakfast Burrito loaded with crispy roasted potatoes, mushrooms, peppers, and avocado and I’m not sharing because it’s absurdly filling and perfect for weekday meal prep.

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I’m obsessed with these Vegan Breakfast Burrito mornings. I love that every bite has crisp baby potatoes and creamy avocado all wrapped up.

It feels like serious breakfast energy, not sad soggy toast. I crave the mix of textures and the avocado makes it silkier than you expect.

And the whole thing holds together like it actually wants to be eaten on the go. Meal Prep Breakfast Burritos?

Yes please. I make these when I need a punchy, protein-ish breakfast that isn’t boring.

Breakfast that actually gets me moving. No oatmeal guilt here.

I swear it’s addictive.

Ingredients

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Flour tortillas, soft hug that wraps everything together, easy to fold and eat.
Baby potatoes, crispy edges and creamy insides, hearty and kinda comforting.
Olive oil, the slick that helps things brown and not stick.
Kosher salt, brings out the flavors, not fancy but necessary.
Black pepper, low-key heat and a little bite on each forkful.
Smoked paprika, adds warm smokiness, makes it feel cozy.
Ground cumin, earthy depth and a little taco-like vibe.
Chili powder, optional kick if you like things with a punch.
Extra firm tofu, the main protein, soaks up flavors and gives bite.
Nutritional yeast, cheesy notes without the dairy, kinda addictive.
Soy sauce, salty umami that makes tofu taste less bland.
Mushrooms, meaty chew and extra savory goodness.
Red bell pepper, sweet crunch and bright color.
Yellow onion, caramelizes into sweet, savory base notes.
Garlic, punchy aroma that makes everything smell homemade.
Black beans, creamy protein and fiber, filling and dependable.
Spinach, fresh greens that wilt nicely and add brightness.
Avocado, creamy richness that makes each bite silky and smooth.
Cilantro, herbaceous pop that freshens things up instantly.
Lime, acidic brightness that wakes up the whole burrito.
Vegan cheese, melty comfort if you want that cheesy pull.
Salsa, fresh tang and a little juiciness, always welcome.
Cooking spray, makes skillet life easier, keeps things from sticking.

Ingredient Quantities

4 large flour tortillas (10 inch)

1 lb (450 g) baby potatoes or Yukon gold, cut into 1/2 inch cubes

2 tbsp olive oil, plus more for roasting

1 tsp kosher salt, plus extra to taste

1/2 tsp black pepper

1 tsp smoked paprika

1 tsp ground cumin

1/4 tsp chili powder or cayenne (optional, for heat)

14 oz (400 g) extra firm tofu, pressed and crumbled

2 tbsp nutritional yeast

1 tbsp soy sauce or tamari

1 cup cremini or white mushrooms, sliced (about 100 g)

1 red bell pepper, diced

1 small yellow onion, diced

2 cloves garlic, minced

1 cup canned black beans, drained and rinsed (about 240 g)

2 cups fresh spinach or baby kale

1 ripe avocado, sliced or mashed

1/4 cup fresh cilantro, chopped

1 lime, cut into wedges

1/2 cup vegan shredded cheese (optional)

1/4 cup salsa or pico de gallo, plus more for serving

Cooking spray or extra oil for skillet

How to Make this

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1. Preheat oven to 425 F (220 C). Toss the cubed potatoes with 1 tbsp olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper, smoked paprika, cumin and chili powder if using. Spread on a baking sheet in a single layer and roast until golden and tender, about 25 to 30 minutes, flipping once.

2. While potatoes roast, press tofu for at least 10 minutes to remove excess water, then crumble it with your hands or a fork. Mix the crumbled tofu with nutritional yeast and soy sauce, set aside.

3. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced onion and cook until soft and translucent, about 3 to 4 minutes. Add the garlic and cook 30 seconds more.

4. Add the sliced mushrooms and diced red bell pepper to the skillet. Season with the remaining salt and pepper and cook until the mushrooms release their liquid and the peppers soften, about 5 to 6 minutes.

5. Push the veggies to one side, add a little more oil or cooking spray if needed, then add the crumbled tofu. Cook, stirring and breaking it up, until it starts to brown and get slightly crispy, about 6 to 8 minutes. Taste and adjust seasoning.

6. Stir in the black beans and spinach or baby kale. Cook a couple minutes until greens wilt and beans are warmed through. Remove from heat and fold in roasted potatoes, cilantro and a squeeze of lime juice. If using vegan cheese, stir in now so it melts slightly.

7. Warm tortillas in a dry skillet or wrapped in a damp towel in the microwave for 20 to 30 seconds so they are flexible. Lay each tortilla flat and spoon an even amount of the filling down the center.

8. Add avocado slices or mashed avocado on top of the filling, spoon on salsa or pico de gallo, and add extra cilantro and lime wedges on the side. Fold bottom up, then fold the sides in and roll into a burrito.

9. If you want a crisp outside, spray a skillet with cooking spray or brush lightly with oil and toast the burritos seam side down over medium heat until golden, about 1 to 2 minutes per side.

10. Serve immediately with extra salsa and lime wedges. Leftovers keep well wrapped in foil in the fridge for 3 to 4 days and can be reheated in a skillet or oven until hot.

Equipment Needed

1. Baking sheet (rimmed)
2. Mixing bowls (one large for potatoes, one medium for tofu)
3. Heavy skillet or frying pan (large)
4. Spatula and wooden spoon (or one spatula and one spoon)
5. Cutting board and chef knife
6. Tofu press or clean kitchen towel and a heavy pan
7. Measuring spoons and measuring cups
8. Potato peeler or paring knife and a colander for rinsing beans

FAQ

Q: Can I make the potato filling ahead of time?

A: Yep, roast the cubed potatoes up to 2 days ahead and store in the fridge. Reheat in a hot skillet with a splash of oil so they crisp back up. They get soggy if microwaved, trust me.

Q: What can I use instead of extra firm tofu?

A: Tempeh crumbles or firm crumbled chickpeas work fine if you dont have tofu. Tempeh gives a nuttier bite, chickpeas give more texture. Pressed tofu still makes the closest thing to scramble though.

Q: How do I prevent the tortillas from tearing when I roll them?

A: Warm the tortillas in a dry skillet or wrap in a damp towel and microwave 20 seconds. That makes them pliable and less likely to rip. Dont overfill them either, less is more when you fold.

Q: Can I make these gluten free?

A: Yes, swap the flour tortillas for gluten free wraps or corn tortillas that are large enough. Some corn tortillas crack when warmed, so warm them gently and layer with a small corn or GF flour tortilla if needed.

Q: How do I keep these from getting soggy if I make them ahead?

A: Cool all fillings completely before assembling, and put avocado and salsa in a separate container. Wrap burritos in foil and store in the fridge up to 2 days. Reheat in the oven or skillet for best texture.

Q: Any tips to boost flavor without extra salt?

A: Use nutritional yeast, smoked paprika, cumin, and a splash of soy sauce or tamari for umami. Squeeze lime over the filling before rolling and add fresh cilantro for brightness. Little things make a big difference.

VEGAN BREAKFAST BURRITOS Recipe Substitutions and Variations

Tofu (14 oz extra firm) — swap with: crumbled tempeh for a nuttier texture, mashed chickpeas for a chunkier, protein rich filling, or firm scrambled egg substitute like store bought vegan scramble for an easier shortcut.
Baby potatoes — swap with: diced sweet potatoes for a sweeter, softer bite, roasted butternut squash for a slightly sweet and creamy alternative, or canned diced potatoes if you need a time saver.
Black beans — swap with: pinto beans for a more traditional burrito flavor, cannellini or kidney beans if thats what you have, or cooked lentils for a firmer, earthy bite.
Fresh spinach or baby kale — swap with: arugula or baby mixed greens for peppery brightness, shredded cabbage for crunch and longer fridge life, or frozen thawed spinach if fresh isnt available.

Pro Tips

1) Press the tofu longer than you think. Ten minutes is the minimum. Wrap it in a clean towel and put something heavy on top for 20 to 30 minutes if you can. Drier tofu soaks up more flavor and gets crispier in the pan.

2) Don’t overcrowd the potatoes on the sheet pan. Give each cube breathing room or they’ll steam not roast. If they look crowded, use two pans or roast in batches. Flip them halfway so you get golden edges all over.

3) Salt in layers. Season your potatoes, your veggies, and the tofu a little as they cook, then taste and adjust at the end. It’s way better than dumping all the salt at once.

4) Warm and fold tricks for perfect burritos. Heat tortillas until soft and flexible, add the filling slightly off center, fold the bottom up first then the sides. If you like it crispy, toast seam-side down in a lightly oiled skillet a minute or two. Wrap leftovers in foil tight, they reheat way better that way.

VEGAN BREAKFAST BURRITOS Recipe

Recipe by Bob Jones

0.0 from 0 votes

I just made a Vegan Breakfast Burrito loaded with crispy roasted potatoes, mushrooms, peppers, and avocado and I'm not sharing because it's absurdly filling and perfect for weekday meal prep.

Servings

servings

Calories

668

kcal

Equipment: 1. Baking sheet (rimmed)
2. Mixing bowls (one large for potatoes, one medium for tofu)
3. Heavy skillet or frying pan (large)
4. Spatula and wooden spoon (or one spatula and one spoon)
5. Cutting board and chef knife
6. Tofu press or clean kitchen towel and a heavy pan
7. Measuring spoons and measuring cups
8. Potato peeler or paring knife and a colander for rinsing beans

Ingredients

4 large flour tortillas (10 inch)
1 lb (450 g) baby potatoes or Yukon gold, cut into 1/2 inch cubes
2 tbsp olive oil, plus more for roasting
1 tsp kosher salt, plus extra to taste
1/2 tsp black pepper
1 tsp smoked paprika
1 tsp ground cumin
1/4 tsp chili powder or cayenne (optional, for heat)
14 oz (400 g) extra firm tofu, pressed and crumbled
2 tbsp nutritional yeast
1 tbsp soy sauce or tamari
1 cup cremini or white mushrooms, sliced (about 100 g)
1 red bell pepper, diced
1 small yellow onion, diced
2 cloves garlic, minced
1 cup canned black beans, drained and rinsed (about 240 g)
2 cups fresh spinach or baby kale
1 ripe avocado, sliced or mashed
1/4 cup fresh cilantro, chopped
1 lime, cut into wedges
1/2 cup vegan shredded cheese (optional)
1/4 cup salsa or pico de gallo, plus more for serving
Cooking spray or extra oil for skillet

Directions

Preheat oven to 425 F (220 C). Toss the cubed potatoes with 1 tbsp olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper, smoked paprika, cumin and chili powder if using. Spread on a baking sheet in a single layer and roast until golden and tender, about 25 to 30 minutes, flipping once.
While potatoes roast, press tofu for at least 10 minutes to remove excess water, then crumble it with your hands or a fork. Mix the crumbled tofu with nutritional yeast and soy sauce, set aside.
Heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced onion and cook until soft and translucent, about 3 to 4 minutes. Add the garlic and cook 30 seconds more.
Add the sliced mushrooms and diced red bell pepper to the skillet. Season with the remaining salt and pepper and cook until the mushrooms release their liquid and the peppers soften, about 5 to 6 minutes.
Push the veggies to one side, add a little more oil or cooking spray if needed, then add the crumbled tofu. Cook, stirring and breaking it up, until it starts to brown and get slightly crispy, about 6 to 8 minutes. Taste and adjust seasoning.
Stir in the black beans and spinach or baby kale. Cook a couple minutes until greens wilt and beans are warmed through. Remove from heat and fold in roasted potatoes, cilantro and a squeeze of lime juice. If using vegan cheese, stir in now so it melts slightly.
Warm tortillas in a dry skillet or wrapped in a damp towel in the microwave for 20 to 30 seconds so they are flexible. Lay each tortilla flat and spoon an even amount of the filling down the center.
Add avocado slices or mashed avocado on top of the filling, spoon on salsa or pico de gallo, and add extra cilantro and lime wedges on the side. Fold bottom up, then fold the sides in and roll into a burrito.
If you want a crisp outside, spray a skillet with cooking spray or brush lightly with oil and toast the burritos seam side down over medium heat until golden, about 1 to 2 minutes per side.
Serve immediately with extra salsa and lime wedges. Leftovers keep well wrapped in foil in the fridge for 3 to 4 days and can be reheated in a skillet or oven until hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.