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    You are here: Home / Breakfast / Healthy Breakfast Burrito

    Healthy Breakfast Burrito

    Published: October 21, 2018. Last Updated: December 8, 2023 by: Ginny McMeans

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    Two ends of burritos showing overflowing ingredients for a satisfying Mexican style breakfast.

    Healthy Breakfast Burrito is a veggie-packed bundle of goodness. This burrito is layers of flavor upon flavor and served up for breakfast.

    Healthy Breakfast Burrito is overflowing with veggies and plant-based sausage. Two burritos are laying next to each other on a brown cloth napkin.


    One of the healthiest ways to start your day is with the Best Healthy Breakfast Burrito in Town! It's a veggie-packed bundle of goodness and you've come to the right place to find out how to do it.

    I want to tell you that I have the burrito whipped and conquered.

    There are lots of combinations out there but this one is totally plant-based.  Three different veggies are sautéd and then lentils and vegan sausage are added.

    Scroll down to the photo of the plate full of the prepared ingredients. Can you imagine a big bite of all of that? Wrapped up in a tortilla for easy handing too.

    Don't forget to come back!

    The plant-based sausage links are also fried and then cut into chunks before assembly. You can use your own seitan recipe but make this quick and easy go ahead and buy pre-made breakfast sausages.

    The ones from Field Roast are delicious. This isn't a sponsored post it's just that this handy product is really good.

    Healthy Breakfast Burrito has all it's filling prepared and lined up on a turquoise plate. Three veggies, lentils, plant based sausage and salsa.

    Another nice feature for these burritos is that they're perfect for grabbing as you run out the door. You can zap them in the microwave for a few seconds and they'll be perfect for your ride to work.

    This healthy breakfast burrito recipe can also be made ahead of time. Way ahead of time. Like if you're having company over for the weekend they will keep in the refrigerator safely for three days.

    In the morning lay them out on a baking sheet and bake in a preheated 350 oven for 20 minutes. Serve as is or serve with salsa on the side.

    Table of Contents

    • Healthy Breakfast Burrito and Friends
    • Tips for making Healthy Breakfast Burritos
    • Vegan breakfast burritos

    Healthy Breakfast Burrito and Friends

    I have a couple of other burrito recipes on the blog that they are in this same vein. at now or make ahead.

    The reason I love this is that they're just so easy to throw together.

    Slow Cooker Black Bean Burritos are good for breakfast lunch or dinner. It's great for putting the ingredients in a crockpot and letting them cook while you're doing other important things.

    You can have Vegan Rice and Beef Burritos recipe for lunch or dinner. Here's a photograph of those burritos.

    Vegan Rice and Beef Burrito piled high on a white square plate with some cut in half to show the rich red, yellow, white and golden vegetables.

    Tips for making Healthy Breakfast Burritos

    Pare and slice and dice and chop all the vegetables before starting to cook

    Fry the sausage links to get a nice char before cutting into chunks.

    Lay all of your tortillas out on a flat surface side-by-side, assembly style, so that she can evenly disperse all of the filling into each tortilla.

    Roll up for dinner and/or wrap some for the future.

    Healthy Breakfast Burrito are tow burritos taken at an angle from above. Fried and sautéd veggies are spilling out the front of the rolled tortillas.

    Flavor upon flavor and served up for breakfast.

    Short and sweet and to the point this breakfast burrito is a favorite because of it's ease in preparation. Besides tasting delicious they also keep you feeling full right on up to your next meal time.

    Satisfaction guaranteed.

    The Best Breakfast Burrito in Town! It's a veggie packed bundle of goodness. This burrito is layers of flavor upon flavor and served up for breakfast.

    TO FREEZE:

    You can freeze these burritos with no problem whatsoever.

    Wrap each burrito individually so that it's possible to just take one at a time.

    After all the tortillas are wrapped place them into one large freezer bag for handy storage.

    Remove as many burritos as you want the night before and place in the refrigerator to defrost overnight.

    Place on a baking sheet and heat for 20 minutes at 350° for a nice warm breakfast.

    The burritos will keep in the freezer for up to six months.

    The Best Breakfast Burrito in Town! It's a veggie packed bundle of goodness. This burrito is layers of flavor upon flavor and served up for breakfast.

    The Best Breakfast Burrito in Town! It's a veggie packed bundle of goodness. This burrito is layers of flavor upon flavor and served up for breakfast.

    📋 Recipe

    Vegan breakfast burritos ready 1

    Vegan breakfast burritos

    Ginny McMeans
    5 from 5 votes
    Print Save Saved
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Total Time 20 minutes mins
    Servings 2

    Ingredients
      

    For the burritos:

    • 2 whole wheat tortillas
    • ¼ cup Vegan queso
    • 1 cup roasted potato wedges
    • ½ cup pico de gallo
    • 1 avocado peeled, chopped
    • 2 tsp lime juice
    • Salt and pepper to taste

    For the scrambled tofu:

    • 12 oz. Firm tofu drained
    • ½ tbsp olive oil
    • 1 tbsp tahini
    • 1 ½ tbsp nutritional yeast
    • ⅓ cup non-dairy milk
    • ½ tsp paprika powder
    • ¼ tsp onion powder
    • ¼ tsp turmeric powder
    • ¼ tsp red pepper flakes

    Instructions
     

    • Make the scrambled tofu; whisk tahini, non-dairy milk, nutritional yeast, paprika powder, turmeric powder, onion powder, and red pepper flakes in a bowl. Set aside.
      Set aside
    • Crumble tofu.
    • Heat olive oil in a skillet over medium-high heat.
    • Add tofu and cook stirring for 5-6 minutes. Add the spice mixture and scramble the tofu for around 1 minute.
      Scramble the tofu for around 1 minute
    • Peel, pit, and chop avocado. Season the avocado with salt, pepper, and lime juice.
      Season the avocado with salt pepper and lime juice
    • To assemble; spread 2 tbsp of Vegan queso over tortillas.
    • Add pico de gallo, potatoes, avocado, and scrambled tofu.
      Add pico de gallo potatoes avocado and scrambled tofu
    • Roll the burrito firmly.
    • Cut in half and serve.
      Vegan breakfast burritos ready 7

    Notes

    to make the roasted potatoes; preheat oven to 425F. Peel 2-3 large potatoes and cut them into wedges. Toss the potatoes with 1 tbsp olive oil, salt, and pepper, to taste and 1 tsp of paprika powder. Roast the potatoes for 20 minutes.
    Pico de gallo; you can use homemade pico de gallo or try our tomato bruschetta instead
    For the pico de gallo you will need:
    -3 plum tomatoes
    -¼ red onion, finely chopped
    -1 jalapeno, chopped, optional
    -1 tbsp lime juice
    -Salt and pepper, to taste
    -1 pinch cumin
    -1 small clove garlic, minced
    Toss all of the ingredients together and use as desired.
    You can serve burritos just like this, but you can also heat some oil in a skillet, and give them a quick sear – just to add some crispiness to the tortilla.
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Brian Jones

      October 22, 2018 at 12:13 am

      5 stars
      That sounds so tasty, loaded with such tasty ingredients.

    2. Danielle

      October 22, 2018 at 12:20 am

      5 stars
      We love breakfast burritos. It's so handy that you can wrap them up and pop them in the freezer for easy meals.

    « Older Comments

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    For years I dabbled in cooking vegan food, but since I became a mom it has become more important for me than ever. What I’m after is a great collection of healthy and not time-consuming vegan recipes that make the whole family look forward to meals together.

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