Vegan Breakfast Burritos
These vegan breakfast burritos are something I make on repeat because they make mornings so much easier. I usually prep a batch, wrap them up, and keep them in the freezer, and having them ready to go honestly saves me on busy days. When everyone’s hungry and time is tight, pulling one out feels like a little win.
They’re filling, comforting, and feel like a real breakfast without a lot of effort. Whether you’re rushing out the door, feeding kids before school, or just don’t feel like cooking first thing in the morning, these burritos are such a solid option.
These burritos are made using my easy vegan scrambled eggs and air fryer breakfast potatoes, which I’ve shared in separate posts so you can get all the details there. Once those are ready, assembling the burritos takes just a few minutes.
What You’ll Need
To make these vegan breakfast burritos, you’ll need a few simple ingredients:
Tortillas
Vegan scrambled eggs (full recipe linked below)
Air fryer breakfast potatoes (full recipe linked below)
Pinto beans
Vegan sour cream
Salsa
If you haven’t made the eggs or potatoes yet, you’ll want to start there first. Both recipes are quick, beginner-friendly, and work great for meal prep on their own too.
Start With These Recipes
Before putting the burritos together, make sure you’ve already prepared:
Easy Vegan Scrambled Eggs
Easy Air Fryer Breakfast Potatoes
How to Assemble the Breakfast Burritos
Once your scrambled eggs and potatoes are ready, it’s time to put everything together.
Warm your tortillas slightly so they’re easier to fold. Spoon a layer of vegan scrambled eggs into the center, followed by a scoop of breakfast potatoes and pinto beans. Add a little vegan sour cream and salsa, then fold the sides in and roll tightly into a burrito.
That’s it. No complicated steps, no extra mess.
How I Freeze These for Busy Mornings
After assembling, I wrap each burrito tightly in foil or parchment paper and store them in a freezer-safe bag or container. When mornings get hectic, having these ready makes breakfast one less thing to think about.
To reheat, I usually unwrap and warm them in the microwave or oven until heated through. They’re filling, satisfying, and taste just as good as the day they were made.
Why These Burritos Are on Repeat at Our House
They’re easy, flexible, and actually filling. You can switch up the toppings, use different beans, or add veggies if you want, but the base stays the same. Having a freezer stocked with breakfasts like this makes busy days feel a little more manageable.
If you’re looking for a simple vegan breakfast that works for meal prep and real life, these burritos are it.
Vegan Breakfast Burritos
Ingredients
- Large Tortillas
- Vegan scrambled eggs
- Air fryer breakfast potatoes
- Pinto beans
- Vegan sour cream
- Salsa
Instructions
- Prepare the vegan scrambled eggs and the air fryer breakfast potatoes using the recipes linked and set aside.
- Warm the tortillas slightly so they’re easy to fold.
- Add vegan scrambled eggs to the center of each tortilla.
- Top with breakfast potatoes and pinto beans.
- Add a spoonful of vegan sour cream and salsa.
- Fold in the sides and roll tightly into a burrito.
