Spicy Vegan Breakfast Burritos

Three Vegan Breakfast Burrito halves stacked on a plate.

5 from 3 votes

Spicy Vegan Breakfast Burritos

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!

Prep Time20

Cook Time30

Total Time50

Course: Breakfast

Cuisine: American, Mexican

Servings:

Calories: 489kcal

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

US Customary - Metric

Instructions

Make the Potatoes

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Place the potatoes into a large bowl and add the oil, cornstarch, cumin, onion powder, garlic powder, and salt.
Roast the potatoes for about 20 minutes, until easily pierced with a fork.

Make the Tofu Filling

While the potatoes roast, heat the oil in a large skillet over medium heat.
Add the onion and cook it for about 5 minutes, stirring frequently, until soft and translucent.
Stir in the garlic and sauté it with the onion for about 1 minute, until very fragrant.
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.
Stir in the salsa and continue cooking the mixture for 5 minutes, stirring occasionally.
Remove the skillet from heat. Stir in the cilantro, salt and pepper.

Assemble the Burritos

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.
Fold the side of the tortilla closest to you over the fillings, tuck the sides in, then roll the burrito closed.
Repeat until the remaining tortillas and fillings are used.
Serve.

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