From The Exclusive Collection of FREE Plant-Based Recipes
By Plant-Based Nutrition Professional Chef Susy • Designed For Effortless Weight Loss & Weight Maintenance
Quick and Simple Plant-Based Breakfast Burrito Recipe
Looking for a quick and easy breakfast burrito recipe to kickstart your morning? Read on for a fun, healthy, and easy-to-prepare idea!
Prep Time: 15 Mins | Cook Time: Optional
Total Time: 15 Mins | Servings: Adjustable
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Healthy, delicious, and easy to make — it’s clear why the breakfast burrito recipe is an absolute favourite on every kitchen table.
Whether you’re rushing on a busy morning or on the verge of gagging with nausea from the anxiety of your upcoming interview, the plant-based breakfast burrito recipe will always be there to treat your taste buds and make you feel better!
So, picture yourself savouring Mexican-inspired mornings as we unfold the most delicious burrito breakfast recipe you’ve ever tasted!
Table of Contents
Why This Recipe Works
Makes Breakfast Quick
There’s nothing more stressful, and perhaps more impossible, than racing time in the morning. From trying to find a matching pair of socks and the house keys that have magically disappeared to suddenly discovering your go-to, quick breakfast item has expired, there’s a lot that goes on every morning—and that’s exactly where the breakfast burrito recipe kicks in to save the day.
With a short prep time and an easy process, a breakfast burrito saves time otherwise spent thinking and preparing breakfast. All you need is the right recipe and two hands. And no, you won’t need to ask a second willing participant to help out.
Quick but Nutritious
Though a quick idea, this plant-based breakfast burrito is a complete meal that keeps you full till lunch. How? The recipe pairs the high dietary fibre content of red beans with a nutrient-dense salad (of your choice) to provide your body with all the essential nutrients required to function energetically till the afternoon.
Recipe Ingredient Notes
Whole-wheat tortilla. Look for big ones, typically around 12-inch. Unlike the high-calorie flour tortillas, whole-wheat tortillas are rich in thiamin and fibre, have a low glycemic index, and are good for weight loss. They also have a chewier texture compared to flour tortillas, which adds to the overall taste.
Vegan cheesy sauce. The nutty, creamy, and herbaceous taste of the vegan cheesy sauce adds a punch of flavour to the salsa bean burrito.
Vegan Huevos a la Mexicana. This is a Mexican-style dish made of scrambled tofu cooked in a sauce of jalapeños, tomatoes, and onions. The sautéed vegetables introduce a soft, juicy texture, while the tofu boost the nutrient profile of this recipe.
Salad (of your choice). Mexican salad, coleslaw, tabbouleh, and corn salad are all great options.
Red kidney beans. The mild, earthy flavour and slightly creamy texture of red beans complement the other ingredients in the filling.
Salsa. You can prepare your own with my fun recipe or use a store-bought option. The key is to balance the ingredients with the acidity and refreshing taste of salsa.
Mixed bean sprouts. Give every bite of your burrito an extra crunch and nutritional boost with the crisp and juicy texture of bean sprouts.
How To Make Plant-Based Breakfast Burritos
Not a breakfast person? Don’t worry. My delectable plant-based burrito recipe will make you one!
Prepare the Salsa
Cut and marinate the onions with fresh lime juice and dice the tomatoes. Mix them with jalapenos and add the toppings, including vinegar, spices, and maple syrup.
Head over to my recipe for detailed instructions to prepare the best sexy salsa.
Spread the Sauce
Spread the vegan cheesy sauce thinly over the tortilla. A thick layer will do good, too. Tip: Heat the tortillas to make them easier to handle.
Assemble the Tortilla
Layer your fillings in whatever order you prefer. Just make sure to lay them out in a narrow strip, or you won’t be able to get the tortilla around them. Tip: Keep the ingredients in the centre and only overfill if you’re an expert.
Wrap the Tortilla
I use a “tuck and roll” method. Start by tucking the sides in. Then, fold the tortilla over the fillings and roll it over to completely wrap the burrito.
Cook the Vegan Breakfast Burrito
Lightly spray a pan with olive oil and keep the heat medium. When the pan is hot, place the burritos seam side down and cover them with a lid. Cook them for about 3 minutes until the bottom is golden brown. Flip them over and repeat the process.
Tip: You can skip this step and simply serve the burrito after wrapping the fillings.
And that’s it — you’ve got your delicious breakfast burrito ready! Super easy, right?
Variations, Ideas & Notes
Following a strict recipe with limited ingredients is no fun — so I’ve kept my recipe super customisable to cheer up your taste buds and cut an extra grocery trip.
Go through these simple swaps and hunt your pantry to find something similar. And yes, the burrito will still aid in fat loss.
Replace vegan cheesy sauce with queso sauce.
Replace red kidney beans with chickpeas (garbanzo beans) or any beans.
Replace whole wheat tortillas with corn tortillas (for folks with wheat allergies).
Replace mixed bean sprouts with shredded cabbage (to enjoy the same crunchy texture).
To make the recipe more delectable, here are a few exciting add-ons you may try.
Shredded hash brown potatoes
Fresh coriander (cilantro) leaves
Fresh spinach
Hot pepper sauce
Essential Notes
Looking for a super quick morning treat on a weekday? Great news—breakfast burritos are freezer-friendly.
Here’s how to meal prep and freeze vegan breakfast burritos:
Fully assemble the burritos.
Wrap each burrito in foil.
Store in an airtight container in the freezer.
But how do you reheat make-ahead plant-based breakfast burritos?
Unwrap the breakfast burrito and wrap it in a damp paper towel.
Microwave the burrito for about 1 ½ to 2 ½ minutes or until heated through (165°F).
Sauté the burrito in a large skillet by heating both sides for 2 minutes each.
Serve warm and enjoy!
Pro Tips For The Plant-Based Breakfast Burrito Recipe
Use a fresh, unopened pack of tortillas to prevent drying and cracking when folding the burritos.
If you've got old tortillas, stack each sheet between two slightly damp paper towels. Microwave each for 30 seconds. Uncover before using.
Try not to overstuff the burrito, as it will be difficult to roll.
Frequently Asked Questions
How to Store Breakfast Burritos?
I normally use three different ways to store my breakfast burritos.
Store fully prepared burritos in a freezer for up to 1 month.
Store fully prepared burritos in a refrigerator for 3 to 4 days.
Store the fillings in a refrigerator and wrap the burritos when ready to eat.
Are Breakfast Burritos Healthy?
Yes, the oil-free, vegan breakfast burritos are a nutritious and clean option for a wake-up munch.
How to Avoid Soggy Burritos?
Don’t overload the tortillas with something too wet. Also, avoid placing the salsa as the first layer. I’d recommend adding the beans and salad first, followed by the salsa, so the bottom layers prevent the salsa from seeping out.
Do Breakfast Burritos Help with Weight Loss?
Yes. The low-fat burrito recipe in this article is focused on helping people lose weight. It is an oil-free, plant-based meal that controls cravings and keeps you full for longer.
Can I skip the cooking step?
Absolutely! You can enjoy the burrito fresh without pan-searing it.
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