Vegan Breakfast Burrito

Packed with hearty black beans, tender potatoes, vibrant veggies, and zesty lime, the Vegan Breakfast Burrito is the kind of breakfast wrap that fuels your day. No sluggish post-meal slump included. You may also like our Cheesy Tofu Scramble.

These vegan black bean breakfast burritos are also freezer-friendly, making them a great meal prep option for a fast, tasty, and on-the-go breakfast. Whether you’re prepping for the week ahead or simply want a flavorful start, this recipe is your go-to.

Why You'll Love This Recipe

• Hearty and satisfying: Black beans, potatoes, and veggies make this burrito filling enough to keep you full all morning.
• Nutrient-packed: Loaded with fiber, plant-based protein, and micronutrients to fuel your day without the crash.
• Flavor-forward: Smoky cumin, chili powder, garlic, and lime give this burrito bold, balanced flavor.
• Meal-prep friendly: Make a batch ahead of time and freeze or refrigerate for quick grab-and-go breakfasts.
• Oil-free and vegan: 100% whole food plant-based, free from added oils, dairy, and animal products.

Health Benefits

• Black beans provide fiber, plant-based protein, and slow-digesting carbs, which help keep blood sugar stable and energy steady.
• Potatoes (Yukon gold or red) add potassium, vitamin C, and a creamy texture without the need for heavy fats.
• Red bell pepper + onion + garlic bring antioxidant compounds like carotenoids, flavor dimension, and digestive support.
• Spinach gives this breakfast burrito leafy green goodness, rich in vitamins A, K, and folate, and is associated with brain health and gut health.
• Lime juice delivers vitamin C and a citrusy brightness that helps enhance nutrient absorption.

Vegan Breakfast Burrito Ingredients

1. Sprouted grain tortillas: Provide the “burrito” vessel, a soft, chewy wrap that holds everything together. I used Food for Life brand tortillas, which can be found in the freezer section of the grocery store.
2. Black beans: The star that provides a creamy texture, hearty protein & fiber, mild earthy flavor.
3. Yukon gold (or red) potatoes: Offers a tender bite, mild sweetness, and bulk to make it filling.

A full list of ingredients with exact amounts can be found in the recipe card below.

Substitutions and Variations

• Swap sweet potato or purple potato in place of Yukon/red for a color pop and slightly sweeter taste.
• Use leftover Cuban Black Beans instead of canned beans. You'll need 1 ½ cups cooked and drained black beans for this recipe.
• Use pinto beans or kidney beans instead of black beans if you prefer or have on hand. The flavor will shift slightly, but the concept remains strong.
• Omit the tortilla entirely and serve the filling in a bowl for a burrito-bowl version. You may also like our Black Bean Buddha Bowl.
• Add sautéed mushrooms, roasted corn, or even Air Fryer Tofu Nuggets or Air Fryer Tempeh for a different texture and a protein boost.
• For extra heat, add chopped jalapeño or a drizzle of hot sauce.

How to Make Vegan Breakfast Burritos

Step 1

Preheat your oven to 400°F (200°C). Spread diced potatoes over a shallow parchment- or silicone mat-lined baking sheet and bake for 25 minutes. Potatoes should be cooked through and tender (not overly crispy).

Step 2

Preheat a large skillet over medium heat. Add chopped onion and bell pepper, and cook for 3 to 4 minutes. Stir in the garlic, ground cumin, ground chili powder, black beans (drained and rinsed), and cook for an additional 2 minutes. Add fresh spinach and cilantro, and put the lid on and cook for another 2 minutes.

Step 3

Remove the lid and stir the mixture well to allow the spinach to wilt down.

Step 4

After the spinach has wilted, stir in the coconut aminos and cooked potatoes.

Step 5

Warm the sprouted grain tortilla and scoop about 1 cup of the black bean potato mixture into the wrap, squeeze fresh lime juice, and then fold it over to close.

Expert Tips

• To prepare the tortillas, put them on a plate and cover them with a clean, damp paper towel. Put them in the microwave for 30 to 45 seconds to warm. This softens the tortillas, making them easier to fold without breaking apart.
• If using a sauce, you can either add it to the burrito before folding or use it more for dipping.
• If you're taking this vegan breakfast burrito to-go or freezing it for later as part of your meal prep, take parchment paper and carefully wrap each burrito.   

What to Pair With This Vegan Breakfast Burrito

• Sauces: Guacamole, Cashew Cream, Avocado Cilantro Lime, Salsa, or Vegan Cheese Sauce. Alternatively, you can keep it simple by adding sliced avocado and fresh lime juice, or a dash of hot pepper sauce.
• Serve with a salad: Enjoy this delicious breakfast burrito with a simple green salad or our Vegan Caesar Salad.
• Enjoy with a smoothie: We have several smoothies that pair nicely with this vegan breakfast burrito, especially our lighter, crisp smoothies, such as the Kale Pineapple Smoothie, Blackberry Mango Smoothie, or Superfood Smoothie, which are particularly refreshing after a workout.
• Make it a healthy brunch: For brunch, enjoy this plant-based burrito with our Orange Juice Mocktail or Grapefruit Mocktail.

Recipe FAQs

If you’ve been looking for a plant-powered breakfast that delivers flavor, texture, and staying power, this Vegan Breakfast Burrito is your answer. It’s effortless to prep, easy to customize, freezer-friendly, and built on whole-food ingredients that align with your wellness goals.

More Hearty Breakfast Recipes to Check Out