Vegan Breakfast Burrito

Name: Vegan Breakfast Burrito
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 serving
Ingredients: 4 large tortillas; 1 cup fresh spinach; 1 recipe Tofu Scramble; ½ cup cooked black beans; 1 roasted red bell pepper; 1 avocado; ⅓ cup pickled onions or chopped scallions; 1 serrano or jalapeño pepper; sea salt; Lime wedges; salsa

User Reviews

5.0

24 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings
4
Course
Breakfast
Cuisine
American, Mexican, Tex-Mex

Vegan Breakfast Burrito

Iris Warren

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This protein-packed vegan breakfast burrito is perfect for busy mornings! In the post above, you'll find instructions for meal prepping, freezing, and thawing it.

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Ingredients

Servings

4 large tortillas
1 cup fresh spinach
1 recipe Tofu Scramble
½ cup cooked black beans drained and rinsed
1 roasted red bell pepper thinly sliced
1 avocado thinly sliced
⅓ cup pickled onions or chopped scallions
1 serrano or jalapeño pepper thinly sliced
sea salt
Lime wedges
salsa for serving

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Instructions

Divide the spinach leaves among the tortillas. Top with the tofu scramble, black beans, red peppers, avocado, pickled onions, and serranos. Season with a sprinkle of salt and a squeeze of lime.
Fold the left and right sides of the tortilla over the filling. Fold the bottom flap of the burrito up and over the filling, then tuck the sides and the filling as you roll the burrito. Wrap in foil, slice, and serve with salsa on the side.