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.
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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.
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.
- 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.
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
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:
Absolutely! Just swap out regular tortillas for large gluten-free ones and ensure your salsa and pickled jalapeños do not contain gluten additives.
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.
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.
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.
Print
Vegan Breakfast Burritos Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 burritos
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan, American
- Diet: Vegan
Description
These Vegan Breakfast Burritos combine a creamy cashew queso, hearty potato and bean hash, and a flavorful tofu scramble wrapped in a warm tortilla. Perfect for a satisfying, plant-based breakfast or brunch that can be enjoyed fresh or frozen for later.
Ingredients
Queso
- 1 ½ cups raw cashews
- ¾ cup medium chunky salsa
- ¼ cup pickled jalapeños
- ¼ cup juice from pickled jalapeño jar
- ¼ cup nutritional yeast
- ½ teaspoon salt
Hash
- 2 tablespoons olive oil
- 2 medium russet potatoes peeled and diced small
- 2 medium sweet potatoes peeled and diced small
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 medium red bell pepper seeded and diced
- 3 large garlic cloves minced
- 15 ounce can pinto beans drained and rinsed
Tofu Scramble
- 1 tablespoon olive oil
- 14.5 ounce block extra-firm tofu
- 2 tablespoons nutritional yeast
- ½ teaspoon black salt or regular salt
- ¼ teaspoon turmeric
The Rest
- 8 large tortillas
- optional hot sauce, avocado, pico de gallo, cilantro
Instructions
- Make the queso: Soak the cashews by pouring 3-4 cups of boiling water over them and letting them soak for 5 minutes up to an hour. Drain and discard soaking water, then blend cashews with salsa, pickled jalapeños and their juice, nutritional yeast, and salt until very smooth. Set aside.
- Make the hash: Warm 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add diced russet and sweet potatoes, toss to coat, sprinkle with salt and pepper, cover with lid and cook 10 minutes. Remove lid, increase heat to medium-high, add diced red bell pepper and cook about 15 minutes more, stirring occasionally until potatoes are golden and tender. Lower heat to medium, add minced garlic and cook 1-2 minutes without burning. Remove from heat and stir in rinsed pinto beans.
- Make the tofu scramble: Heat 1 tablespoon olive oil in a skillet over medium heat. Drain tofu, crumble into pan and cook stirring frequently for 3-4 minutes until tofu releases most of its water. Add nutritional yeast, black salt, and turmeric, stir well, and cook 5-10 minutes more. Remove from heat and stir in the prepared queso sauce.
- Assemble the burritos: Lay a tortilla flat and add a portion of tofu scramble with queso, followed by the hash. Add optional hot sauce, cilantro, avocado or pico de gallo if desired (omit extras if freezing). Fold sides over filling and roll tightly, tucking edges. For a crispy finish, pan fry burritos in a lightly oiled skillet about 3 minutes per side until golden. Serve immediately or wrap tightly in foil and freeze.
- Reheat frozen burritos: Warm frozen burritos wrapped in foil in a 350 degrees F oven for 20-30 minutes or microwave about 2-3 minutes, flipping halfway, until heated through.
Notes
- For gluten free option, use large gluten free tortillas.
- To reduce sodium, use salt-free canned beans and reduce added salt in queso, hash, and tofu scramble.
- For soy-free version, substitute tofu with JUST Egg scramble or chickpea scramble.
Nutrition
- Serving Size: 1 burrito
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 15 g
- Cholesterol: 0 mg
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