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There is nothing quite like starting your day with a big ‘ol breakfast burrito! Biting into a fluffy warm tortilla loaded with all the fixing’s is almost cathartic and always one of my favorite ways to start the day. We packed these freezer-friendly breakfast burritos with our famous tofu scramble, roasted potatoes, veggies, steamed kale, beans, and vegan cheese! The result was magical if I do say so myself.
You can add more ingredients as you please–avocado or guacamole would go well if you are eating the burritos fresh! You can even try and swap out Yukon gold’s for sweet potatoes in the recipe, it will be a nice addition of sweetness against the other savory components.
We encourage you to make a big batch of these, wrap them up, and stick them in the freezer. This way, you can start your day right in just minutes all week long. Just pop the burrito into the microwave for a few minutes, and boom!
This recipe is made in collaboration with our friend Caitlin Shoemaker over at From My Bowl. We collaborate with her every single month to bring you a brand new recipe based on the theme that is voted for in our YouTube video, and last month burritos were the winner.
She made a freezer friendly rice & bean burrito that looks amazing, so please head over to her page and check it out!
If you make this recipe, let us know what you think in the comments below! + If you post any photos on Instagram, make sure you tag us @sweetsimplevegan and @consciouschris so that we don’t miss it, we love seeing your photos!
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Freezer-Friendly Breakfast Burritos (Vegan)
- Total Time: 50 minutes
- Yield: 7 burritos
Description
Easy and delicious vegan breakfast burritos that are loaded with breakfast potatoes, tofu scramble, homemade pinto beans and more! Plus, these burritos are freezer-friendly, so they make for the perfect make-ahead meal.
Ingredients
- Basic Tofu Scramble
- Oven Roasted Breakfast Potatoes
- ~1 3/4 cups pinto beans (we recommend our Sweet Simple Beans recipe)*
- 3 1/2 cups steamed kale or raw spinach
- Shredded cheddar cheese (we used Follow Your Heart)
- 7 large (12-inch) flour tortillas
- Parchment paper
- Aluminum foil
Instructions
- Preheat oven to 425°F and line a large baking sheet with parchment paper or a silicone baking mat.
- Add all of the ingredients for the breakfast potatoes into a large bowl and toss well to fully coat. Evenly distribute onto the baking sheet and place into the oven for 30 minutes, or until the potatoes are fully cooked through. Set aside and cool to room temperature.
- Warm up the tortillas*. To assemble the burritos, add about 1/4 cup each of beans and tofu scramble, about 1/2 a cup of greens, and a tablespoon or two of shredded cheese.
- Roll the burrito up tightly by
- In a medium pan over medium heat, add in 2-3 burritos (as many as comfortable fit) and toast for a few minutes on each side, or until golden brown and crunchy. Toasting the burritos is optional but recommended as it helps hold the burritos together and gives them a nice crunch.
- Roll the burritos up nice and tight. If you need some assistance, watch this short video.
- We then wrap our burritos in a sheet of parchment paper and then with a sheet of aluminum foil. The parchment paper isn’t necessary, it is just personal preference. You can place them in a freezer-safe bag and then into the freezer or just directly into the freezer, your choice.
- When ready to eat, remove the wrapping(s) from the burrito and place it onto a microwave safe plate. Microwave for 2-3 minutes, or until warmed through. Alternatively, you can warm it in an oven at 350°F for about 12 to 15 minutes.
Notes
- If you are cooking the beans at home, we recommend preparing it the night before. It is ideal for the ingredients to be room temperature when assembling so that it does not get soggy. If you would like to prepare the beans the same day, we use a pressure cooker for our recipe and it takes around 55 minutes.
- We warmed our tortillas in the microwave. To do so: place the tortillas on a plate and cover them with a damp paper towel. Microwave in 30-second intervals until warmed through. You can also warm them on the stove top by placing them in a dry skillet over medium heat and cook them for 30-seconds on each side.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
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So easy to make! These reheated beautifully and were great for a quick and easy breakfast. I can’t wait to make again.
Hi Jasmine, thanks so much for this recipe! It took a while for me to assemble all the components and the final result wasn’t as pretty as yours. But boy did it taste good and it was remarkably filling and satisfying. I used some of my tomatillo avocado salsa which is pretty light and it helped balance out the heaviness of the potatoes. A keeper for sure!
So glad you liked it!! 🙂
I made this very nearly according to recipe. I roasted the potatoes the day before. I didn’t have Old Bay, so I found a recipe for making your own online and used that. I prepped the tofu as described, but I didn’t have the kala namak, so just did without. I cooked the tofu according to the tofu scramble recipe in a 12 inch skillet, then added the potato mixture to the pan and covered it to get warm, stirring each half (tofu on one side, potatoes on the other) occasionally until hot.. It seemed like it needed a touch of oil, so I sprinkled in about a tablespoon of oil for the whole pan and stirred again. When hot, I popped baby kale on top to wilt (about 6 oz.) for about 2 minutes. Then served in tortillas with guacamole (I make it with mashed avocado, about a half-lime’s worth of juice, a couple of tablespoons each of sliced green onion and chopped fresh parsley–I’m a cilantro hater), and some chopped lettuce and tomato. The leftovers got wrapped in tortillas and frozen for hubbie’s lunches next week. I didn’t tell him they were vegan before we ate them. They were delicious! I will make them again at every opportunity.
We are so happy to hear that you enjoyed these, thank you for sharing!
everything you guys make looks so good!
Thank you so much, Kristin!
What brand of tortillas do you use?
We used Mission 🙂