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Having a stash of these breakfast burritos in the freezer is one of the best things you can do for your future self. Each one is packed with our tofu scramble, crispy roasted breakfast potatoes, seasoned pinto beans, steamed greens, and plenty of shredded vegan cheddar, then wrapped up tight and frozen. When you’re ready to eat, a few minutes in the microwave and breakfast is done.
The components come together easily, especially if you roast the potatoes and cook the beans the day before. Toasting the assembled burritos in a skillet is the step we’d tell you not to skip. It gives you a golden, crunchy exterior and helps everything hold together through freezing and reheating. Make a big batch on a Sunday, and you’ll have a real breakfast waiting for you every morning that week.
Why You’ll Love This Recipe
- Breakfast ready in minutes. Pull one from the freezer, microwave it, and you’re done.
- Loaded with real food. Tofu scramble, roasted potatoes, beans, and greens make these filling and satisfying.
- Freezer-friendly for months. Wrap them well, and they’ll keep for up to 3 months.
- Endlessly customizable. Swap the potatoes, change the greens, add salsa or avocado if eating fresh.
- Great for busy mornings. No cooking, no dishes, just a hot breakfast on the go.
Ingredients You’ll Need
- Tofu scramble – Our Basic Tofu Scramble is the protein-packed heart of these burritos.
- Oven-roasted breakfast potatoes – Our Oven Roasted Breakfast Potatoes add heartiness and crispy edges.
- Pinto beans – We recommend our Sweet Simple Beans recipe, but canned pinto beans work in a pinch.
- Steamed kale or raw spinach – Adds color and nutrition without adding much moisture.
- Shredded vegan cheddar – Melts into everything and helps hold the filling together.
- Large flour tortillas – Go for 12-inch so you have room to roll them tightly.
- Parchment paper and aluminum foil – For wrapping before freezing.
Equipment Needed
- Large baking sheet
- Parchment paper or silicone baking mat
- Large mixing bowl
- Medium skillet
- Aluminum foil
- Freezer-safe bags (optional)
Tips for the Best Results
- Cool everything to room temperature. Warm fillings create steam, and steam makes soggy burritos. Let each component cool fully before assembling.
- Prep components ahead. Roast the potatoes and cook the beans the night before so assembly goes quickly.
- Warm the tortillas first. A warm tortilla is much more flexible and far less likely to tear when you roll it.
- Don’t skip the toasting step. Toasting the wrapped burritos in a skillet gives them a crunchy exterior and helps them hold their shape.
- Roll them tight. A tightly rolled burrito holds together better through freezing and reheating.
Serving Suggestions
- With salsa or hot sauce – A drizzle on top adds brightness and heat.
- With avocado or guacamole – Best added fresh rather than before freezing.
- Alongside fresh fruit – Balances out the savory, hearty filling.
- With coffee – The obvious and correct pairing.
Storage Instructions
- Freezer: Wrap each burrito in parchment paper, then aluminum foil. Place in a freezer-safe bag or directly in the freezer for up to 3 months.
- Reheating in the microwave: Remove all wrapping, place on a microwave-safe plate, and heat for 2-3 minutes until warmed through.
- Reheating in the oven: Remove the parchment, keep the foil on, and bake at 350°F for 12-15 minutes.
- Refrigerator: If you’re eating them within a few days, skip the freezer and store wrapped burritos in the fridge for up to 4 days.
Recipe FAQs
The most common cause is assembling with warm fillings. Let the potatoes, beans, and scrambled tofu cool completely to room temperature first.
Yes! Drained and rinsed canned pinto beans work great. Season them with a little cumin, garlic powder, and salt for extra flavor.
It’s optional, but we recommend it. Toasting seals the burrito, adds a nice crunch, and helps everything hold together.
Avocado doesn’t freeze well, so add it fresh when serving rather than before freezing.
Try sweet potatoes instead of Yukon Golds, add sautéed peppers and onions, or swap in black beans. Just avoid anything too watery.
More Breakfast Recipes You May Enjoy:
If you make these Freezer-Friendly Breakfast Burritos, let us know what you think in the comments below. If you post photos on Instagram, tag us @sweetsimplevegan and @consciouschris so we don’t miss them. We love seeing your photos.
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Freezer-Friendly Breakfast Burritos (Vegan)
- Total Time: 50 minutes
- Yield: 7 Minutes 1x
Description
These vegan freezer breakfast burritos are loaded with tofu scramble, roasted potatoes, pinto beans, greens, and cheese. Make a batch and have breakfast ready all week.
Ingredients
- 1 batch Basic Tofu Scramble
- 1 batch Oven Roasted Breakfast Potatoes
- About 1¾ cups pinto beans (we recommend our Sweet Simple Beans recipe)
- 3½ cups steamed kale or raw spinach
- Shredded vegan cheddar cheese
- 7 large (12-inch) flour tortillas
- Parchment paper
- Aluminum foil
Instructions
- Roast the potatoes. Preheat the 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 to a large bowl and toss well to fully coat. Spread evenly onto the baking sheet and bake for 30 minutes, or until fully cooked through. Set aside and cool to room temperature.
- Warm the tortillas. Place the tortillas on a plate and cover with a damp paper towel. Microwave in 30-second intervals until warmed through. You can also warm them in a dry skillet over medium heat for about 30 seconds per side.
- Assemble the burritos. To each tortilla, add about ¼ cup each of beans and tofu scramble, about ½ cup of greens, a scoop of roasted potatoes, and a tablespoon or two of shredded cheese.
- Roll them tight. Fold in the sides, then roll the burrito up tightly from the bottom, tucking as you go.
- Toast. In a medium pan over medium heat, add 2-3 burritos (as many as comfortably fit) seam side down and toast for a few minutes on each side, until golden brown and crunchy. This step is optional but recommended, as it helps hold the burritos together and adds a nice crunch.
- Wrap and freeze. Wrap each burrito in a sheet of parchment paper, then in aluminum foil. Place them in a freezer-safe bag or directly into the freezer.
- Reheat and enjoy. When ready to eat, remove the wrapping and place the burrito on a microwave-safe plate. Microwave for 2-3 minutes, or until warmed through. Alternatively, remove the parchment, keep the foil on, and warm in a 350°F oven for 12-15 minutes.
Notes
- Prep ahead: If cooking the beans from scratch, we recommend preparing them the night before. It’s ideal for all ingredients to be at room temperature when assembling so the burritos don’t get soggy.
- Warming tortillas: A warm tortilla is much easier to roll and far less likely to tear.
- Customize it: Swap Yukon golds for sweet potatoes for a touch of sweetness, or add sautéed peppers and onions.
- Fresh additions: Avocado or guacamole are great if you’re eating the burritos fresh, but skip them before freezing.
- Storage: Freeze for up to 3 months, or refrigerate wrapped burritos for up to 4 days.
- Prep Time: 20 Minutes
- Cook Time: 30 Minutes
So easy to make! These reheated beautifully and were great for a quick and easy breakfast. I can’t wait to make again.
How long can you keep these in the freezer?
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 🙂