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+ servings
5 from 3 votes
Three Vegan Breakfast Burrito halves stacked on a plate.
Spicy Vegan Breakfast Burritos
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

These scrumptious vegan breakfast burritos are packed with scrambled tofu, black beans and roasted potatoes! Super satisfying, easy to make, and great for meal-prep!

Course: Breakfast
Cuisine: American, Mexican
Servings: 4
Calories: 489 kcal
Author: Alissa Saenz
Ingredients
For the Roasted Potatoes
  • 1 medium russet potato, scrubbed and cut into ½ to 1 inch cubes
  • 2 teaspoons olive oil
  • 1 ½ teaspoons cornstarch
  • 1 teaspoon ground cumin
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt, or to taste
For the Tofu Filling
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 7 ounces extra-firm tofu (half of a 14 ounce package)
  • 1 cup canned black beans, drained and rinsed
  • 1 teaspoon ground cumin
  • ½ teaspoon turmeric
  • ½ cup jarred salsa
  • ¼ cup chopped fresh cilantro
  • Salt & pepper, to taste (see Note)
For the Burritos
  • 4 large (burrito sized) flour tortillas
  • 1 ripe avocado, sliced
  • Additional fillings of choice, such as vegan cheese, sour cream, hot sauce, and additional salsa
Instructions
Make the Potatoes
  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.

  2. Place the potatoes into a large bowl and add the oil, cornstarch, cumin, onion powder, garlic powder, and salt.

  3. Roast the potatoes for about 20 minutes, until easily pierced with a fork.

Make the Tofu Filling
  1. While the potatoes roast, heat the oil in a large skillet over medium heat.

  2. Add the onion and cook it for about 5 minutes, stirring frequently, until soft and translucent.

  3. Stir in the garlic and sauté it with the onion for about 1 minute, until very fragrant.

  4. Crumble the tofu into the skillet, then add the beans, cumin, and turmeric. Cook everything for about 2 minutes, stirring frequently, until the mixture begins to dry up.

  5. Stir in the salsa and continue cooking the mixture for 5 minutes, stirring occasionally.

  6. Remove the skillet from heat. Stir in the cilantro, salt and pepper.

Assemble the Burritos
  1. Lay a tortilla on a work surface and arrange one fourth of the potatoes and one fourth of the tofu filling in a strip near the center. Add avocado slices and any other fillings you'd like to include.

  2. Fold the side of the tortilla closest to you over the fillings, tuck the sides in, then roll the burrito closed.

  3. Repeat until the remaining tortillas and fillings are used.

  4. Serve.

Recipe Notes

You can add extra eggy flavor to your burrito by using kala namak (also known as black salt) instead of regular salt. Kala namak can be bought online or in Indian markets.

Nutrition Facts
Spicy Vegan Breakfast Burritos
Amount Per Serving (1 burrito)
Calories 489 Calories from Fat 203
% Daily Value*
Fat 22.5g35%
Saturated Fat 4.9g25%
Sodium 875mg36%
Potassium 835mg24%
Carbohydrates 60.2g20%
Fiber 10.1g40%
Sugar 4.8g5%
Protein 15.6g31%
Calcium 265mg27%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.