Name: Vegan Breakfast Burritos Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Vegan
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

Vegan Breakfast Burritos Recipe that are packed with vibrant flavors, creamy queso, and a hearty hash that makes waking up early totally worth it. I promise, once you try these, your mornings will feel like a delicious celebration of plant-based goodness.

The image shows a close-up view of two halves of a wrap stacked on top of each other, wrapped in shiny foil. Each half reveals multiple layers inside a soft tortilla: the outermost layer is creamy yellow scrambled eggs with a slightly glossy texture, topped with small bits of chopped green herbs sprinkled evenly. Underneath, there are chunks of orange sweet potatoes, pieces of red bell pepper, and brown beans visible, creating a colorful mix of textures and colors. The wrap rests on a brown wooden surface, with the background changed to a white marbled texture. 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’m seriously obsessed with how this Vegan Breakfast Burritos Recipe brings together everything morning meals should: creamy, crunchy, spicy, and utterly satisfying. It’s one of those recipes that I make both for lazy weekends and busy weekdays alike.

Crazy Creamy Queso: Made from soaked cashews and pickled jalapeños, it adds a tangy, luscious layer you won’t believe is dairy-free.
Hearty Breakfast Hash: Two kinds of potatoes with sautéed bell peppers and pinto beans make sure you’re full and energized.
Flavorful Tofu Scramble: Lightly spiced with turmeric and black salt, then blended with queso for the perfect savory bite.
Perfect for Meal Prep: Make a batch, freeze extras, and enjoy wholesome breakfast all week long with zero fuss.

A close-up of a breakfast burrito cut in half, each half wrapped tightly in silver foil held by a woman's hand. The outer layer is a soft, light beige tortilla. Inside, the top layer is fluffy, yellow scrambled eggs with a smooth texture, sprinkled with small green parsley pieces. Below the eggs, there are chunks of cooked, light brown chicken, bright orange sweet potatoes, red bell pepper pieces, and small bits of light brown potato mixed together. The burrito filling looks warm and creamy, with the colors contrasting sharply. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients here aren’t just there to fill the tortillas—they each bring something special. The combo of creamy cashew queso with that sweet and savory hash and fluffy tofu scramble is where the magic truly happens. I always look for ripe bell peppers and creamy cashews to boost the flavor and texture.

Flat lay of raw cashews, medium chunky salsa, pickled jalapeños with their juice, diced russet and sweet potatoes, red bell pepper, minced garlic, pinto beans, crumbled extra-firm tofu sprinkled with turmeric and nutritional yeast, and fresh cilantro leaves, all beautifully arranged in a colorful and inviting display, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Raw Cashews: Soaking them softens their texture, letting you create a silky smooth, cheesy queso without any dairy hassle.
Medium Chunky Salsa: Adds depth and a little zest, blending perfectly into the queso base.
Pickled Jalapeños & Juice: Boosts the queso with tang and heat—don't skip these for that signature kick.
Nutritional Yeast: The secret umami powerhouse that creates a cheesy flavor without cheese.
Russet and Sweet Potatoes: The duo adds perfect color, texture, and a bit of natural sweetness to the hash.
Red Bell Pepper: Adds a fresh, crisp bite and brightens up the hash.
Garlic Cloves: Essential for warming up the hash with aroma and taste.
Pinto Beans: Provide protein, creaminess, and a lovely heartiness to the hash.
Extra-firm Tofu: The scramble base—firm enough to crumble but creamy after cooking.
Black Salt (Kala Namak): Brings that unmistakable sulfurous, egg-like note to the tofu.
Large Tortillas: Opt for whole wheat or gluten-free depending on your preference to wrap all that goodness up.

📝

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

One of the best parts about this Vegan Breakfast Burritos Recipe is how much you can tailor it to your liking. Personally, I switch up fillings based on what’s in my fridge or use different beans to change up the flavor profile.

Variation: Sometimes I swap extra-firm tofu for a chickpea scramble when I want a gluten-free, soy-free option—it's a surprisingly delicious twist.
Heat Level: Adjust how much pickled jalapeño you add to the queso depending on your spice tolerance; I love the burn, but you might want to tone it down.
Greens Add-In: For a fresher bite, toss in some sautéed spinach or kale into the hash—it adds color and nutrients without overpowering the flavors.
Cheese Alternative: If you’re short on time, you can buy vegan queso or cheese shreds, but the homemade cashew queso truly steals the show.

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

Step 1: Create That Creamy Queso Magic

I start by soaking raw cashews in freshly boiled water—yes, that’s an easy trick I learned to soften them quickly without long soaking. After five minutes, I drain and blend them with chunky salsa, pickled jalapeños and their juice, nutritional yeast, and just a pinch of salt. You want to blend until it’s ultra smooth—scraping down the sides a couple of times helps. This queso is the soul of our burritos.

Step 2: The Hearty Hash That Packs a Punch

Heat olive oil, then toss in diced russet and sweet potatoes with salt and pepper, covering to steam and soften for about 10 minutes. Removing the lid, I crank the heat and add diced red bell pepper, cooking until those potatoes turn golden and irresistibly crispy on the edges—about 15 minutes. Near the end, I stir in minced garlic briefly, then fold in rinsed pinto beans for creaminess and protein.

Step 3: Fluffy, Flavorful Tofu Scramble

In another pan, I heat olive oil and crumble extra-firm tofu by hand—this bit gets a little messy but is worth it! Stir frequently to evaporate moisture, then season with nutritional yeast, turmeric for color, and black salt for that eggy flavor. I cook it low and slow for 5 to 10 minutes before folding in the queso, which melts into the tofu, making it extra creamy.

Step 4: Assemble & Enjoy

I lay a large tortilla flat, spoon on a generous scoop of tofu scramble with queso, add a hearty portion of hash, and top with fresh cilantro, hot sauce, or pico de gallo if I’m feeling fancy. Fold the sides in and roll it up tight. If time allows, I pan-fry these burritos for that golden crust, but they’re delicious just as they are.

Top Tip

I’ve made these burritos dozens of times, and the best tip I can share is to not rush the hash cooking. Getting those potatoes nice and golden is what takes the burrito from good to crave-worthy.

Don’t Skip the Soak: Soaking cashews briefly in hot water helps that queso blend up silky—no gritty texture here.
Patience for Crispy Hash: Let those potatoes brown well on medium-high heat; resist stirring too often to get that gorgeous crust.
Use Black Salt: Black salt is the magic ingredient that makes tofu scramble taste like eggs—trust me, it’s a game changer.
Wrap Tight: When rolling burritos, fold the sides in before rolling to prevent any escaping fillings, especially if you plan to eat or freeze later.

How to Serve Vegan Breakfast Burritos Recipe

Vegan Breakfast Burritos - Serving Suggestion

Garnishes

I love topping mine with bright, fresh cilantro and a generous drizzle of my favorite hot sauce. Sometimes I add diced avocado or spoon on pico de gallo for a fresh burst. These garnishes add layers of freshness and texture that contrast beautifully with the warm, hearty insides.

Side Dishes

On weekends, I serve these with a simple green salad or fresh fruit on the side. For weekday breakfasts, a few crisp hash browns or roasted vegetables round out the meal perfectly.

Creative Ways to Present

For brunch parties, I slice the burritos in half, arrange them on a platter, and offer a trio of dipping sauces—like guacamole, salsa verde, and spicy chipotle mayo. It’s a great way to impress guests with minimal fuss!

Make Ahead and Storage

Storing Leftovers

I usually wrap leftover burritos tightly in foil or plastic wrap and store them in the fridge. They keep well for up to 3 days and are perfect for quick grab-and-go breakfasts.

Freezing

Freezing is a lifesaver here. I wrap each burrito individually in foil, then place them in a freezer-safe bag. They freeze beautifully and thaw quickly when you're ready.

Reheating

To reheat, wrap frozen burritos in foil and pop them in a preheated oven at 350°F for about 20-30 minutes. If you’re short on time, the microwave works well too—zap them for 2-3 minutes, flipping halfway to keep them evenly heated.

Frequently Asked Questions:

Can I make this recipe gluten-free?

Absolutely! Just swap out regular tortillas for large gluten-free ones and ensure your salsa and pickled jalapeños do not contain gluten additives.

What’s the best substitute for tofu if I don’t eat soy?

Try substituting the tofu scramble with a chickpea scramble or a vegan egg product like scrambled JUST Egg. Both work well and maintain the protein punch.

How spicy are these burritos?

The pickled jalapeños and their juice add a medium heat level, but you can control the spice by adjusting how much you add to the queso. It’s easy to make them mild or spicy depending on your taste.

Can these burritos be made ahead for meal prep?

Definitely! These burritos freeze really well and can be reheated in the oven or microwave, making them an excellent choice for meal prep or busy mornings.

Final Thoughts

Honestly, this Vegan Breakfast Burritos Recipe has become a staple in my kitchen because it’s both delicious and comforting. It’s easy to prep, freezes like a dream, and brings a rush of flavors with every bite that make mornings something to look forward to. Give it a try—you might just find your new favorite way to start the day.