Vegan Breakfast Burritos

These vegan breakfast burritos are freezer-friendly and perfect for meal prep. Made with vegan scrambled eggs, air fryer breakfast potatoes, beans, and salsa, they make busy mornings so much easier.

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Prep Time: 10

Cook Time: 35

Total Time: 45

Calories: 400kcal

Servings: 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.

Notes

Freezer & Storage Tips

Wrap each burrito tightly in foil or parchment paper and store in a freezer-safe bag or container. To reheat, remove wrapping and heat in the microwave or oven until warmed through.

Nutrition

Serving: 1burrito | Calories: 400kcal | Carbohydrates: 48g | Protein: 15g | Fat: 17g

Course: Breakfast