Name: Vegan Breakfast Burritos Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 cups raw cashews; 3/4 cup medium chunky salsa; 1/4 cup pickled jalapeños; 1/4 cup juice from pickled jalapeño jar; 1/4 cup nutritional yeast; 1/2 teaspoon salt; 2 tablespoons olive oil; 2 medium russet potatoes peeled and diced small; 2 medium sweet potatoes peeled and diced small; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 medium red bell pepper seeded and diced; 3 large garlic cloves minced; 15 ounce can pinto beans drained and rinsed; 1 tablespoon olive oil; 14.5 ounce block extra-firm tofu; 2 tablespoons nutritional yeast; 1/2 teaspoon black salt or regular salt; 1/4 teaspoon turmeric; 8 large tortillas; Optional hot sauce, avocado, pico de gallo, cilantro

There’s something truly comforting about biting into a warm, flavorful tortilla stuffed with vibrant, hearty ingredients. This Vegan Breakfast Burritos Recipe hits all those cozy notes, making it a go-to for busy mornings or laid-back brunches when you want something filling but fresh. It’s packed with layers of spicy queso, crispy hash, and a savory tofu scramble that will have you screaming "Make this again!" in no time.

A close-up image of a breakfast burrito cut in half and stacked on a wooden surface. The burrito is wrapped in foil with a visible soft white tortilla layer on the outside. Inside, there are three main layers: a creamy yellow scrambled egg layer on top sprinkled with small green herbs, a middle layer with chunks of orange sweet potato and red bell pepper pieces, and a bottom layer containing white beans mixed with the vegetables. The texture of the eggs looks fluffy, and the filling is dense but well packed photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Vegan Breakfast Burritos Recipe
Top Tip
How to Serve Vegan Breakfast Burritos Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegan Breakfast Burritos Recipe

Why You'll Love This Recipe

I have to admit, I’m a sucker for breakfast burritos, but finding a delicious vegan version that doesn’t compromise on flavor or texture can be tricky. This recipe nails it every time—in fact, it’s become my weekend staple. I love how the cashew queso adds creaminess without feeling heavy and how the hash adds a satisfying crunch with every bite.

Creamy Cashew Queso: Brings a tangy, spicy kick that feels indulgent yet plant-based.
Perfectly Crispy Hash: A delightful mix of russet and sweet potatoes that adds both texture and sweetness.
Tofu Scramble Magic: Simulates eggs with the help of turmeric and black salt, making it familiar and comforting.
Customizable & Freezer Friendly: Make a batch ahead of time and enjoy quick breakfasts all week long.

A close-up of a breakfast burrito cut in half, showing two halves held together by a woman's hand wrapped in shiny silver foil. The burrito has a soft light beige tortilla shell closely wrapped around three visible layers inside: the bottom layer with light orange sweet potato chunks mixed with some brown, grilled pieces of chicken and small bits of reddish bell pepper, the middle layer is fluffy, light yellow scrambled eggs, and the top layer is creamy melted cheese with some finely chopped green herbs sprinkled on top. The whole burrito looks moist and fresh with soft textures inside. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Vegan Breakfast Burritos Recipe is all about balancing flavor layers and textures. Each ingredient plays a role in creating a satisfying bite that’s packed with nutrition and taste. When you’re shopping, aim for fresh, firm tofu and ripe veggies to make these burritos sing.

Flat lay of raw cashews, chunky medium salsa, bright green pickled jalapeños with some jalapeño juice visible, golden diced russet and sweet potatoes, vibrant red diced bell pepper, dark pinto beans, soft crumbled tofu dusted with yellow turmeric powder, and fresh green cilantro sprigs, all beautifully arranged with pops of color and texture, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Raw cashews: Soaking them softens their creamy texture so they blend smoothly into the queso.
Medium chunky salsa: Adds moisture, tang, and familiar Mexican flavors.
Pickled jalapeños & juice: Give the queso a spicy, vinegary punch that wakes up your taste buds.
Nutritional yeast: Provides an umami, cheesy flavor without dairy.
Russet and sweet potatoes: The combination balances earthy comfort with natural sweetness perfectly.
Red bell pepper: Adds a subtle crunch and freshness to the hash.
Garlic: Elevates flavor with its warm, aromatic notes.
Pinto beans: Bring in extra protein and fiber while giving the hash a creamy bite.
Extra-firm tofu: Your egg alternative; firm enough to crumble yet absorbent to soak up seasonings.
Black salt (Kala namak): That magical ingredient that lends the tofu scramble an “eggy” taste.
Large tortillas: Choose soft but sturdy ones to hold all the fillings without tearing.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What I love about this Vegan Breakfast Burritos Recipe is how easy it is to tweak. I often swap out veggies depending on what’s in season or whatever I find in my fridge. Feel free to make it your own with different salsas, spices, or add-ins—you’ll discover your perfect combo quickly.

Variation: One winter, I swapped sweet potatoes for butternut squash, and it brought a lovely nutty flavor that surprised me—it’s worth a try if you want to mix things up.
Lower sodium: Using low-sodium beans and reducing the added salt helps if you’re watching sodium intake.
Soy-free option: I’ve also tried making this with JUST Egg scramble instead of tofu, and it’s delicious—great if you want to avoid soy.

Step-by-Step: How I Make Vegan Breakfast Burritos Recipe

Step 1: Soak and Blend Your Queso

Start by bringing some water to a boil—using a tea kettle speeds things up. Pour it over the cashews and let them soak at least 5 minutes; I sometimes leave them longer if prep time allows, which results in even creamier queso. Drain, then toss everything into a blender: salsa, jalapeños, their juice, nutritional yeast, and salt. Blend until gorgeously smooth. Don’t skimp on the scraping; getting all those cashew bits blended makes a huge texture difference.

Step 2: Cook the Perfect Breakfast Hash

Heat olive oil in a large nonstick pan then add your diced potatoes, salt, and pepper. Cover and let them steam for 10 minutes—that’s the secret to soft insides. Then remove the lid, crank the heat a bit, and add red bell pepper. This part crisps the potatoes beautifully. Stir occasionally to prevent sticking. Garlic joins the party last to avoid burning, adding just the right punch. Stir in the beans at the end to warm through without mashing.

Step 3: Whip Up the Tofu Scramble

Use a fresh skillet with a bit of oil, drain your tofu well, and crumble with your hands directly into the pan. Cook until most moisture evaporates—you’ll see it firming up. Mix in nutritional yeast, black salt, and turmeric; these are key to that authentic “egg” flavor. Let it cook for up to 10 minutes, stirring often so it doesn’t stick. Then stir in the queso—you’ll get a creamy, rich scramble that’s seriously crave-worthy.

Step 4: Assemble and Enjoy

Spread a tortilla out, layer tofu scramble with queso, then a generous pile of hash. I love adding cilantro and hot sauce here, but keep additions simple if you plan to freeze. Fold the sides over, then roll tightly. You can eat them right away or crisp them in a lightly oiled pan for about three minutes per side—this step adds a wonderful golden crunch that’s hard to resist!

Top Tip

I’ve found a few tricks that make all the difference when making this Vegan Breakfast Burritos Recipe—sticking to them guarantees your burritos come out perfect every time.

Soak Cashews Well: Even just 5 minutes is good, but if you can soak longer, you’ll get a silkier queso with less blender stress.
Don’t Skip the Lid for Hash: This helps soften potatoes before crisping, giving you that tender interior and crunchy edges.
Use Black Salt Judiciously: It’s powerful and key for "egginess", but too much can overwhelm—start small and taste as you go.
Cool Burritos Before Freezing: Wrap tightly after they’ve cooled completely to avoid freezer burn and sogginess when reheating.

How to Serve Vegan Breakfast Burritos Recipe

vegan breakfast burritos - Serving Suggestion

Garnishes

I'm all about fresh garnishes here—cilantro is a must for me; it brightens every bite. A dollop of pico de gallo or slices of ripe avocado add freshness and creaminess. When I'm serving these for a crowd, I keep a little hot sauce on the side so folks can spice things just how they like it.

Side Dishes

I often pair these burritos with simple black beans or a fresh fruit salad to balance the richness. Roasted tomatoes or guacamole work beautifully too, especially if you want to keep things vibrant and veggie-forward.

Creative Ways to Present

For brunch gatherings, I love slicing burritos into bite-sized pieces arranged on a platter with dipping sauces like dairy-free sour cream or chipotle mayo. They also make excellent picnic finger foods when wrapped individually—portable and totally delicious!

Make Ahead and Storage

Storing Leftovers

I store leftover burritos wrapped tightly in foil or plastic wrap in the fridge for up to 3 days. Personally, I find using airtight containers for just the filling helps keep it fresh too, so if the tortilla starts feeling a bit soft, you can just reassemble and warm it freshly.

Freezing

These burritos freeze wonderfully! After assembling and wrapping in foil, pop them in a freezer-safe bag. When I have them on hand, mornings are a breeze—I just reheat and go. Pro tip: don’t add fresh garnishes before freezing, as they don’t hold up well.

Reheating

I usually reheat frozen burritos by wrapping them in foil and baking at 350°F for 20–30 minutes. If I’m short on time, I zap them in the microwave for 2–3 minutes, flipping halfway through, but the oven method yields a much better texture, especially if you like a crispy exterior.

Frequently Asked Questions:

Can I make this Vegan Breakfast Burritos Recipe gluten-free?

Yes! Just swap out traditional tortillas for your favorite large gluten-free ones. Many corn or gluten-free wraps hold together well and keep the burritos delicious.

What if I don’t like spicy food?

You can reduce or omit the jalapeños and hot sauce. The queso will still be flavorful from the salsa and nutritional yeast, so you won’t lose out on deliciousness.

How long can I store these burritos in the freezer?

They’re best enjoyed within 2 months for optimal flavor and texture, though they remain safe beyond that if properly wrapped.

Can I prepare all components ahead of time?

Absolutely! The queso, hash, and scramble can all be prepared up to two days ahead and stored in the fridge. Assemble fresh before serving or freezing to keep tortillas from getting soggy.

Final Thoughts

This Vegan Breakfast Burritos Recipe has become one of those dishes I find myself returning to again and again—not only because it’s delicious, but because it’s so friendly to busy mornings and meal prep. Whether you’re feeding a crowd or making a batch for the week, the bold flavors and comforting textures won’t disappoint. Give it a go, and I promise you’ll be smiling over your breakfast at the table, knowing you nailed it.