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 incredibly satisfying about biting into a warm, hearty burrito loaded with flavorful, wholesome ingredients. This Vegan Breakfast Burritos Recipe is exactly that kind of meal — comforting, packed with protein, and bursting with spicy, creamy, fresh flavors that brighten your morning. Trust me, once you try this, you’ll want to make it your weekend tradition!

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 genuinely excited to share this Vegan Breakfast Burritos Recipe with you because it brings together a blend of textures and flavors that never get old. It’s nourishing, kid-friendly, and makes the kitchen smell heavenly. Plus, it’s so flexible — the perfect canvas for your favorite veggies and spice tolerance.

Rich, creamy cashew queso: This dairy-free queso adds a velvety, tangy kick, setting it apart from typical vegan spreads.
Balanced hash and tofu scramble: Together they create a hearty, protein-packed filling that’s flavorful without feeling heavy.
Make-ahead friendly: These burritos freeze beautifully, making busy mornings effortless and delicious.
Customizable toppings: You can add everything from fresh cilantro to spicy hot sauce to keep every bite exciting.

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

Each ingredient here plays a special role, from creamy cashews that mimic cheesy goodness, to tender, seasoned potatoes that add a savory crunch. When combined, they create a filling that’s both nutritious and comforting. Pro tip: picking firm tofu and fresh veggies really takes this to the next level.

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: These become the base of a dreamy, creamy queso when blended with salsa and pickled jalapeños; soaking them softens them for smooth blending.
Medium chunky salsa: Adds fresh tomato flavor and a bit of brightness that balances the richness of the cashews.
Pickled jalapeños & juice: Bring heat and tang to brighten the queso with just enough kick without overwhelming.
Nutritional yeast: That signature cheesy, umami flavor that vegan dishes rely on to hit the mark.
Russet and sweet potatoes: These combined bring a perfect balance of starchiness and natural sweetness to the hash.
Red bell pepper: Adds color and a gentle sweetness amid the earthy potatoes.
Garlic cloves: The aromatic backbone of the hash, giving just enough pungent pop.
Pinto beans: Protein-rich and creamy, they round out the hash filling beautifully.
Extra-firm tofu: Crumbled for that scramble texture and loads of plant protein.
Black salt (Kala Namak): Gives the tofu a subtle eggy flavor — a game changer for tofu scramble.
Turmeric: Adds warm color and earthy notes plus an antioxidant boost.
Large tortillas: I recommend flour tortillas for pliability, but gluten-free varieties work too.
Optional garnishes: Avocado, hot sauce, pico de gallo, cilantro — everything from creamy to fresh to spicy to suit your mood.

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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

I love how easy it is to tweak this Vegan Breakfast Burritos Recipe to match what’s in my fridge or my mood. You could swap veggies in or out all day long, or amp up the spice if you love heat. These feel like a new dish every time I make them.

Variation: One of my favorite swaps is to replace the tofu scramble with chickpea scramble for a slightly nuttier flavor and an egg-like texture. It works great if you want to avoid soy.
Lower sodium option: Try using no-salt-added beans and go easy on the added salt — the pickled jalapeños and salsa carry enough flavor to keep things tasty.
Gluten-Free: Use your favorite large gluten-free tortilla and watch out for salsa ingredients to keep things celiac friendly without compromising flavor.
Add-ins: Fresh spinach or kale folded into the hash can add a boost of green and nutrients with no extra hassle.

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

Step 1: Soften and Blend the Cashew Queso

Start by boiling hot water (my trusty electric kettle is perfect), then pouring it over the cashews to soak for at least 5 minutes. This quick soak softens them just enough for that silky texture. Drain the cashews, then blend with salsa, pickled jalapeños, their juice, nutritional yeast, and salt until ultra-smooth. Don't rush—pausing to scrape down the sides makes all the difference in achieving a perfect creamy queso. Set it aside as you prep the rest.

Step 2: Make the Colorful, Flavorful Hash

Heat olive oil in a large nonstick pan over medium heat, then toss in diced russet and sweet potatoes, coating them well. Sprinkle with salt & pepper and cover with a lid for about 10 minutes to steam-cook and soften the potatoes. After that, remove the lid, crank up to medium-high, add the red pepper, and cook uncovered for another 15 minutes or until everything is beautifully golden and tender, stirring occasionally so nothing sticks or burns. Lower the heat, toss in the garlic, sauté just 1-2 minutes, then stir in the pinto beans. This hash is the soul of the burrito – sweet, savory, and a tiny bit smoky.

Step 3: Whip Up the Tofu Scramble

In another skillet, heat a tablespoon of olive oil on medium. Drain and crumble your extra-firm tofu by hand into the pan for that perfect “scrambled eggs” feel. Cook for 3-4 minutes, stirring, to evaporate excess moisture. Then sprinkle in nutritional yeast, turmeric, and black salt—the black salt adds a subtle eggy note that really brings the tofu to life. Let it cook for about 5-10 minutes until it’s beautifully flavored and beginning to golden. Finally, stir in that luscious cashew queso you made earlier—this melds everything into a creamy, dreamy scramble mix.

Step 4: Assemble and (Optionally) Pan-Fry

Lay a tortilla flat, spread a generous scoop of the tofu queso scramble, then pile on the hash. Top with whatever you love—hot sauce gives a zing, fresh cilantro adds brightness, or avocado lends creaminess. Fold in the sides, then roll snugly. If you want, heat a little oil in your skillet and pan-fry each burrito for about 3 minutes per side for a golden, crisp exterior. Otherwise, they’re perfect wrapped up and ready to eat or freeze.

Top Tip

Through many cooks and batches of this Vegan Breakfast Burritos Recipe, I learned that little details make a big difference in flavor and texture. Here are the nuggets that help me get it right every time:

Don’t skip soaking the cashews: Even a quick 5-minute soak is essential for creamy queso; otherwise, it feels gritty.
Patience with the hash: Covering the potatoes to steam first is key — rushing this step leads to tough, undercooked bites.
Use black salt in tofu scramble: It adds that unforgettable eggy umami that makes leftovers taste like freshly cooked!
Pan-fry your burritos: If you have time, this step adds a wonderful crunch and helps hold the filling together for less mess.

How to Serve Vegan Breakfast Burritos Recipe

Vegan Breakfast Burritos - Serving Suggestion

Garnishes

I love topping mine with creamy avocado slices and fresh cilantro for brightness. A drizzle of your favorite hot sauce always kicks it up a notch. If you have pico de gallo or fresh tomatoes, those add a juicy freshness that complements the rich fillings beautifully.

Side Dishes

Pair these burritos with a side of fresh fruit salad or some crispy roasted potatoes if you want to keep things extra hearty. A light green salad with lime vinaigrette works great for a balanced brunch, too.

Creative Ways to Present

For weekend brunch with friends, I like to slice the burritos diagonally and serve them standing up in a basket lined with colorful napkins. Add little bowls with various salsas, guacamole, and sliced jalapeños, and suddenly your table looks festive and inviting.

Make Ahead and Storage

Storing Leftovers

I wrap each burrito tightly in foil or plastic wrap and store them in the fridge for up to 3 days. When I’m ready to eat, I like to heat them in a skillet for that fresh-out-of-the-pan crispiness.

Freezing

Freezing these burritos is such a lifesaver. I wrap them individually in foil and put them in a big freezer-safe bag. They keep great for up to 3 months and thaw beautifully without loss of flavor or texture.

Reheating

To reheat frozen burritos, I like to leave them wrapped in foil and pop them into a 350°F oven for about 20-30 minutes. If you’re short on time, microwave them for 2-3 minutes, flipping halfway through. Finish with a quick pan-sear in a lightly oiled skillet to bring back the crisp crust if you want.

Frequently Asked Questions:

Can I make this Vegan Breakfast Burritos Recipe ahead of time?

Absolutely! You can prepare the fillings a day in advance, store them covered in the fridge, and assemble the burritos fresh in the morning. Or, make everything fully assembled and freeze individually to heat and enjoy later.

What can I substitute for tofu if I’m soy-free?

Great question! You can easily swap the tofu scramble for a chickpea scramble or use JUST Egg products for a soy-free alternative. The chickpea scramble has a slightly different texture but is just as delicious and packed with protein.

How spicy is this recipe?

The poblanos add a gentle kick, but the heat level is mostly controlled by how much pickled jalapeño you add to the queso and any hot sauce you choose for topping. You can adjust the spice level up or down based on your preference, making this recipe very flexible.

Can I make these burritos gluten-free?

Yes! Just substitute your favorite large gluten-free tortillas. Many brands hold up well to the fillings and pan-frying. Just be sure to check your other ingredients (like salsa and beans) to ensure they're gluten-free as well.

Final Thoughts

This Vegan Breakfast Burritos Recipe has become a go-to in my kitchen, not just for its delicious flavors, but because it fits right into whatever my morning looks like — whether rushed, relaxed, or somewhere in between. The balance of creamy queso, hearty hash, and fluffy scramble makes every bite feel indulgent and nourishing. I really can’t wait for you to try it and see how it can brighten your mornings, too!