Filled with tofu scramble, baked potatoes and beans in tomato sauce, these freezer-friendly Vegan Breakfast Burritos are the perfect, high-protein breakfast. Easy to meal prep and made with only affordable ingredients!
Table of Contents
Ingredients
- 12-inch wheat tortilla wraps
- Tofu Scramble (skip the spinach if you want to freeze the burritos)
- yellow potatoes
- black beans (canned or cooked)
- pureed tomatoes
- garlic
- dried oregano and basil
- oil, ground black pepper, salt
How to Make
Step 1: Start by making 2 batches of my Tofu Scramble.
Step 2: Preheat your oven to 400℉/ 200℃ and line a baking sheet with parchment paper.
Step 3: Wash, peel and dice the potatoes. Season with ground black pepper and salt, then add the oil and mix well. Place the seasoned potatoes on the baking sheet evenly.
Step 4: Roast the potatoes for abour 20 minutes, stirring halfway. Remove from oven and set aside.
Step 5-6: While the potatoes are roasting, add all ingredients for the Tomato Beans to a small pot. Bring to a boil, then reduce the heat and simmer for about 15 minutes, while stirring regularly (until the liquid has been reduced). Remove from heat and set aside.
(If you are eating the breakfast burrito right away, you can add the ingredients while warm, but if you are freezing/meal prepping, let them cool completely, otherwise your burritos will get soggy.)
Step 7: Place a tortilla wrap on an even surface and add a little bit from the Tofu Scramble, the Baked Potatoes and Tomato Beans.
Step 8: Tuck the sides of the tortilla wrap in, then roll up the bottom until the filling are covered.
Step 9: For meal prep, pack the burritos in aluminium foil and place in the fridge/freezer.
Step 10: Repeat with the remaining ingredients.
Storage/Reheating
You can store these vegan breakfast burritos in the fridge for 3 days or in the freezer for up to 3 months.
To reheat in the oven: Preheat oven to 400℉/ 200℃ and place the frozen burrito on a baking sheet. Bake for about 20 minutes.
To reheat in the microwave: Remove the aluminium foil and cut the burrito in half. On “defrost” setting, microwave the burrito halves for about 15-20 minutes (check after every 10 minutes).
More tasty vegan savory breakfasts:
Avocado White Bean Toast
Sweet Potato Hash
Related vegan recipe roundups:
breakfast, high-protein, high-protein breakfast, tofu, meal prep
Vegan Breakfast Burrito (Freezer-Friendly)
Ingredients
- 8 12-inch wheat tortilla wraps
- 2 batches Tofu Scramble (skip the spinach if you want to freeze the burritos)
Baked Potatoes
- 2 pounds yellow potatoes (900 g)
- 1 tbsp oil (olive oil or any neutral oil will do)
- ground black pepper (to taste)
- salt (to taste)
Tomato Beans
- 2 cups black beans (canned or cooked)
- 1 ¼ cup pureed tomatoes
- 4 cloves garlic (minced)
- 1 ½ tsp dried oregano
- 1 ½ tsp dried basil
- ⅓ tsp ground black pepper
- ½ tsp salt (or to taste)
- 2 tsp olive oil (or any neutral oil)
Instructions
- Start by making 2 batches of my Tofu Scramble.
- Preheat your oven to 400℉/ 200℃ and line a baking sheet with parchment paper.
- Wash, peel and dice the potatoes. Season with ground black pepper and salt, then add the oil and mix well. Place the seasoned potatoes on the baking sheet evenly.
- Roast the potatoes for abour 20 minutes, stirring halfway. Remove from oven and set aside.
- While the potatoes are roasting, add all ingredients for the Tomato Beans to a small pot. Bring to a boil, then reduce the heat and simmer for about 15 minutes, while stirring regularly (until the liquid has been reduced). Remove from heat and set aside.
- (If you are eating the breakfast burrito right away, you can add the ingredients while warm, but if you are freezing/meal prepping, let them cool completely, otherwise your burritos will get soggy.)
- Place a tortilla wrap on an even surface and add a little bit from the Tofu Scramble, the Baked Potatoes and Tomato Beans.
- Tuck the sides of the tortilla wrap in, then roll up the bottom until the filling are covered.
- For meal prep, pack the burritos in aluminium foil and place in the fridge/freezer.
- Repeat with the remaining ingredients.
Notes
Preheat oven to 400℉/ 200℃ and place the frozen burrito on a baking sheet. Bake for about 20 minutes. To reheat in the microwave:
Remove the aluminium foil and cut the burrito in half. On “defrost” setting, microwave the burrito halves for about 15-20 minutes check after every 10 minutes).