Vegan Breakfast Burritos

Vegan Breakfast Burritos: the perfect make-ahead, on-the-go, high-protein, savory breakfast! Filled with black beans, scrambled tofu, avocado, and spicy mayo, then pan-grilled to crispy perfection.

This post is sponsored by Hodo Foods. All opinions are our own.

Why We Love This Recipe

• Savory vegan breakfast: Without eggs or meat, I often find myself defaulting to sweeter breakfasts like smoothies or oatmeal. While I love those options, sometimes you really just want something savory to kick off the day. That's where these vegan breakfast burritos come in!
• Packed with plant-based protein: Hodo's vegan egg scramble contains 12g of plant-based protein per serving, not to mention extra protein from the black beans. The perfect way to fuel a busy day!
• Super quick and easy: Since the scramble is already cooked and just needs to be heated up quickly, these vegan breakfast burritos come together in just a few minutes!
• Freezer-friendly: Make a big batch, wrap in aluminum foil and freeze for up to several months for a quick, on-the-go breakfast that you can reheat in the microwave.
• Customizable: Change up the fillings with different types of beans, sauces, spreads, vegetables and more.

Ingredients

Here are the key ingredients you'll need for these vegan breakfast burritos.

Ingredient Notes

• "Egg" Scramble: If you haven't heard, one of our all-time favorite brands, Hodo Foods, just came out with a vegan all-day egg scramble and it's absolutely DELICIOUS! We had a chance to try it at Natural Foods Expo West in California a few months ago and totally fell in love. It's high in protein, naturally gluten free, and made from a base of tofu and savory spices that taste just like scrambled eggs. We love that it's so versatile – it's amazing in these burritos, but it's also perfect in a breakfast bowl, a skillet, breakfast tacos, burrito bowls, pad thai, sandwiches, and anywhere else you use scrambled eggs! Check out their store locator here to find them near you, and be sure to pick up a few more of their products. (I eat their products almost daily and my two favorites are their Thai Curry Nuggets and Adobo Mexican Crumbles!)
• Avocado: Feel free to sub with store-bought or homemade guacamole.
• Tortillas: For best results, make sure to use burrito-sized flour tortillas. They should be 10" round so you have plenty of room to fit the fillings without the tortilla breaking apart.
• Black beans: We used plain black beans, but you could also use refried beans, pinto beans, etc.
• Spicy mayo: We used store-bought spicy vegan mayo, but you can make your own by stirring together regular vegan mayo + a small amount of hot sauce of choice. You can also use a different spread, or even salsa.

Step-by-step instructions

(1) Heat the egg scramble in a pan according to package directions and prep all ingredients. Place the scramble and black beans side by side atop the tortilla in the middle bottom section.

(2) Top with avocado slices and a generous amount of spicy mayo.

(3) Fold both sides over the filling.

(4) Tuck in the sides, then start to roll from the bottom up, being careful to contain the filling as much as possible.

(5) Continue rolling, keeping the filling tightly tucked in.

(6) Once the filling is covered, tuck in the sides again and finish rolling.

(7) Once sealed, transfer the burrito (seam side down) to a skillet over medium heat with about 1 teaspoon of oil. Sear on both sides until golden brown (this helps keep the burrito intact).

(8) Enjoy right away, or keep whole and let cool before freezing or refrigerating for later.

Expert Tips and FAQs

• Heat up tortillas before rolling: At room temperature, your tortillas will not be super soft and won't be as pliable, which means they may split when you roll the burrito. To avoid this, wrap 2-3 tortillas in damp paper towel and microwave for 30 seconds. This prevents them from drying out, while heating them so they are more pliable. Repeat as many times as needed during the process.
• Refrigerator storage: Store burritos in an airtight container to keep them from drying out. Consume within 2-3 days.
• Freezer storage: Let the burrito cool completely after assembling and sealing, then wrap tightly in aluminum foil. Freeze for up to 6 months. To prevent freezer burn, place the aluminum-wrapped tortillas in another container, like a reusable or plastic storage bag.
• Reheating a frozen burrito: Defrost overnight in the refrigerator, then reheat in the microwave or oven. Alternatively, you can reheat the burrito straight from the freezer, but it may take a bit longer.
• Can't find Hodo egg scramble? It's so much easier to use their pre-made and pre-cooked version, but if it's not available near you quite yet, try this recipe for tofu scramble from scratch.
• Customization: There are SO many ways to customize your vegan breakfast burritos. Here are a few of our favorite ideas!
  • Roasted potatoes (or hashbrowns) + black beans + vegan cheese + salsa + avocado + vegan sour cream
  • Vegan sausage + scrambled egg + cheese + spicy vegan mayo
  • Sweet potato + scrambled egg + avocado + black beans
  • Spinach + mushrooms + vegan feta + scrambled egg
  • Substitute classic scrambled egg with Hodo's Adobo Mexican Crumbles

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