These vegan breakfast burritos are loaded with roasted potatoes, avocado, mushrooms, and peppers. They are great for a healthy protein-packed breakfast or brunch! Furthermore, they are easy to make with simple ingredients. Are you tired of eating oatmeal for breakfast? Then try these plant-based savory breakfast burritos!
Healthy Vegan Breakfast Burritos
What’s your favorite breakfast? Are you team sweet or team savory? Maybe you are eating oatmeal for breakfast every day and want to try something new? If yes, then look no further and give these vegan breakfast burritos a chance.
They are hearty, savory, flavorful and loaded with lots of good stuff like roasted potatoes, beans, mushrooms, and avocado! Did your mouth already start to water? I would say let’s check out this plant-based breakfast goodness right away.
Roasted Potatoes
I love roasted potatoes, they are crispy, satisfying, and simply perfect for these delicious vegan breakfast burritos. They are furthermore super easy to prepare, you simply need to toss them with some spices and a little bit of oil, and bake them in the oven until golden brown.
In the photo above you can see the potatoes before baking and in the following photo, you will see how good the looked after baking.
I added whole cumin, smoked paprika, onion powder, salt and pepper to taste. You can, of course, also add cayenne pepper to make them spicy and hot! Also, it’s totally possible to use sweet potatoes instead of regular potatoes.
Simple Ingredients
These vegan burritos are amazing for a healthy protein-packed breakfast or brunch! I used only simple ingredients for this recipe. Kidney beans are one of them. You can also use black beans, or even chickpeas instead.
Furthermore, I added tomatoes, peppers, mushrooms, onion, garlic, and avocado. If you aren’t a fan of e.g. mushrooms, simply leave them out and use something different instead, for example, zucchini.
These Breakfast Burritos Are:
- Vegan
- Flavorful
- Hearty
- Soy-free
- Gluten-free (if you use gluten-free tortillas)
- Easy to make
- Also perfect for brunch or as a snack
- Satisfying
- Healthy
Freezer Friendly Vegan Breakfast Burritos
Another big bonus is that you can prepare these vegan burritos ahead and freeze for busy mornings. All you need to do is wrap the prepared burritos in aluminum foil, place them in Ziploc bags and put them in the freezer.
You can heat them up in the oven until crispy or for about 3-4 minutes in the microwave (please remove the tin foil before you put them in the microwave).
Cashew Sauce
A good creamy sauce is a must for these yummy vegan breakfast burritos. And the great thing is that it’s super easy to make. All you need is cashew butter, some spices, hot sauce, and water. To make the sauce nut-free you could use sunflower seed butter or coconut butter.
You could also make the sauce with cashews instead of cashew butter. So, if you have cashews at home, then check out the cashew sauce in THIS RECIPE.
If you make this delicious breakfast then please leave a comment below and let me know how it turned out! And if you even take a photo of it, then I would love to see it. You can DM it to me on Instagram. Don’t forget to tag me in your Insta caption + photo with @elavegan and use the hashtag #elavegan and I will gladly check out your post.
If you love hearty snacks, definitely also check out the following vegan recipes:
- Buffalo Chickpea Taquitos
- Vegan Parmesan Potato Fries
- Crispy Polenta Fries
- Cauliflower Patties
- Veggie Fritters
Vegan Breakfast Burritos
Ingredients
Roasted potatoes
- 4-5 medium-sized (600 g) potatoes
- 1/2 tbsp oil
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika
- 1/4 tsp cumin seeds
- Sea salt and pepper to taste
Burritos
- 1 avocado sliced
- 1 (15 oz) can of kidney beans drained and rinsed (you can use other beans)
- 1 green pepper chopped (or color of choice)
- 2 tomatoes chopped
- 5 oz (140 g) mushrooms sliced
- 1 onion chopped
- 2 cloves of garlic minced
- 2-3 tbsp red cabbage shredded
- 4 flour tortillas gluten-free if needed
- 1/2 tbsp oil
- 1 tsp dried oregano
- 3/4 tsp ground cumin
- 1/2 tsp onion powder
- 1/3 tsp smoked paprika
- Sea salt and pepper to taste
Cashew sauce
- 2 tbsp (32 g) cashew butter
- Juice of 1/2 lime
- Enough water to thin out
- 1/3 tsp onion powder
- 1/4 tsp garlic powder
- Hot sauce to taste
- Sea salt and pepper to taste
Instructions
Roasted Potatoes
- Preheat oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
- Chop potatoes into 1-inch cubes and put them in a bowl. Add the other ingredients for the roasted potatoes.
- Toss well to coat and transfer the potatoes onto the lined baking sheet. Bake in the oven for about 30 minutes or until cooked through and golden brown.
Cashew Sauce
- To make the cashew sauce, simply mix all ingredients in a small bowl with a whisk until smooth and creamy.
Burritos
- While the potatoes are in the oven, chop mushrooms, onion, garlic, tomatoes, pepper, avocado, and red cabbage.
- Heat 1/2 tbsp oil in a skillet, add onion, mushrooms, and pepper. Cook on medium heat for 5 minutes. Add the spices, garlic, tomatoes and cook for a further 1-2 minutes.
- Toast a tortilla (in a pan) and place about 2-3 tbsp each of the veggie mixture, the beans, the roasted potatoes, the avocado, a little red cabbage, and cashew sauce onto the tortilla.
- Roll the burrito up by folding the sides inward and the edge closest to you over the filling, pulling tightly.
- Once you rolled up all burritos, toast them in a pan for a few minutes until crunchy and golden brown. Enjoy! Check the blog post to find out how to freeze the burritos.
Notes
- Recipe serves 8. Nutrition facts are for one serving with the cashew sauce.
Nutrition information is an estimate and has been calculated automatically
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sooooooooo delicious, I am trying to become vegan and I’ve been craving a breakfast burrito and this was absolutely amazing. I will make this again for sure
That’s wonderful, Eloisa! I am so glad you liked the recipe. 🙂
I actually made these and they are delicious!!! Only giving it 4 stars because it took 1 hour 15 minutes to make not 45 minutes and I’m pretty handy in the kitchen. Question? Recipe not clear about when to add the spices? I added spices to the potatoes but then when sautéing the vegetables recipe reads to add spices. I was confused so added more spices.
Hello! I am glad you loved the recipe, GiGi! The instructions are clear though. The Roasted Potatoes have spices and the instructions say: “Add the other ingredients for the roasted potatoes…” and this also includes the spices.
There are different spices for the skillet and the instructions say: “Heat 1/2 tbsp oil in a skillet, add onion, mushrooms, and pepper. Cook on medium heat for 5 minutes. Add the spices, garlic, tomatoes and cook for a further 1-2 minutes.”
Made these this morning when my son and his daughters came over for breakfast. They were a huge hit! *pro tip; be generous with the sauce!
Wonderful! Thanks so much for your feedback, Kathy. 🙂
I’m actually preparing this meal now for the week/weekend.
I work in the medical field & this will be perfect to take to work.
Wonderful! Enjoy. 🙂
Just out of interest what would the calories be without the cashew sauce?
About 45 calories less per serving. 🙂
Thank you!
You are very welcome! ?
These look so good. I know you leave off the avocado if you’re freezing them, but do you also leave off the cashew sauce? Or can it be frozen in the burrito?
Well, it can but it’s better to enjoy it fresh in my opinion. 🙂
So yummy!!! Instead of the cashew sauce I made thevegan queso and drizzled over them. I need cheese on everything ? absolutely amazing though!!
I totally understand! I love vegan cheese as well, hehe. Glad you liked the burritos, Rachael. 🙂
Wish it was nut free! Other than that looks amazing!!
You can use sunflower seed butter to make it nut-free. 🙂
Can you make these ahead and store in the fridge to heat up during the week for a quick breakfast? If so, any specific instructions? I saw you mentioned not to add avocado if freezing. Thanks!
Yes, absolutely! I would just leave out the avocado and add it later. Hope you like the recipe! 🙂
I was wandering if you still put the avocado and other raw vegies if you freeze the burritos
I prefer not to add the avocado when I freeze them. The veggies are not raw though. See instruction step no. 2 (burritos). 🙂
Which tortillas did you use?
I normally use my homemade tortillas but for this recipe, I used store-bought ones.
Im so happy that I could find this page because in China most of blogs are blocked and is hard to find all we need.
I am so inspired to start some health diet (im vegetarian ) but I really hope to go back vegan!
Amazing! So excited for you. 🙂
This recipe looks amazing. Can’t wait to try it this weekend. What size tortillas do you use?
The ones I used were about 26 cm in diameter. 🙂 v
Hi Ela, your recipes look amazing! I recently had open heart surgery and decided it’s best for my health to go plant based or vegan. My only go to’s for breakfast have been green juices or overnight oats and I’ve been fine with them. I am in the prcocess of collecting recipes and this one is the only one that I am now excited about trying next. Thank you for posting and sharing, God bless you!
Thanks so much for your kind comment! I hope you will like this recipe. Wishing you all the best! 🙂
Another great recipe! I just love all of the ingredients you have used in these burritos Ela! So yummy!
Thank you so much, Anna! 🙂
Yummm! You had me at burritos…These sound and look like such a healthy indulgence! ????
Lots of love,
Bianca ❤️
Thank you, Bianca! I wish I could make you some. 🙂
Do you have the total calories per serving available?
Hello Lucia, no I don’t because it depends on which kind of tortillas you are going to use for the recipe.
Awesome deffntly…
Thank you, Ina! I am glad you like them. 🙂
This looks amazing!! I can’t wait to try- thank you so much!
You are very welcome, Tyler! I hope you will like the recipe. 🙂
Ela! I love this recipe! The onions on the potatoes, and red kidney beans and cabbage in the burrito are my favorite elements! Great ideas here, Dee xx
Thank you very much, Dee! So glad you love it. Much love, Ela 🙂