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
Video
Ingredients
Roasted potatoes
- 4-5 medium-sized (600 g) potatoes
- ½ tbsp oil
- ½ tsp onion powder
- ¼ tsp smoked paprika
- ¼ 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
- ½ tbsp oil
- 1 tsp dried oregano
- ¾ tsp ground cumin
- ½ tsp onion powder
- ⅓ 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
- ⅓ tsp onion powder
- ¼ 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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Do you toast the burritos before freezing? Or freeze the tortillas raw?
I always toast the burritos first, then freeze them fully assembled.
Toasting helps the tortillas hold their shape, keeps them from getting soggy, and makes reheating much easier. After toasting, let them cool completely, wrap them well, and freeze.
Hello, How long do the burritos last in the fridge? I plan on making them and eating them for breakfast over the next couple of days.
Or should I just have one in the fridge for the next day and freeze the rest? If I do that, should I put one in the fridge overnight to thaw as I need them or just reheat them in the oven from frozen? I hope this is not too confusing of a question. Thanks
Hi Marie! Not confusing at all! 😊 Here’s what I’d recommend for your breakfast burritos:
In the fridge – They’ll last 3–4 days in an airtight container. Just reheat in a pan, oven, or microwave when ready to eat.
For longer storage – Freezing is a great option! Wrap each burrito in foil or parchment paper, then place them in a freezer-safe bag.
Reheating from frozen – No need to thaw overnight unless you prefer it. You can:
– Oven: Bake at 350°F (175°C) for about 25 minutes until heated through.
– Air Fryer: 350°F (175°C) for about 12 minutes.
– Microwave: Wrap in a damp paper towel and heat in 30-second intervals until warm.
Thank you so much for the detailed response. That helps a lot!
You are very welcome. 🙂
Can these burritos be made in advance, refrigerated and then served the next day by warming them up? I’m making a breakfast for a group of students; my plan would be to make about 15 to 20 of these.
Hi Ken, that should be fine. 🙂
You did it again!! Tasty burritos! Even the pickiest adult liked them! That really surprised me! I doubled the recipe and was hoping to have leftovers to freeze. No chance. Some leftovers to eat the next day, but not to freeze. Another day, I will make some for the intention of freezing all of them. Every recipe of yours I have tried, we have really enjoyed! I’m looking forward to many more delightful meals from you! Thank you!
Aww you are very welcome! 🙂
I was skeptical when I saw this recipe but wanted to try it all the same. Because of what I had on hand I used half sweet pita and half russet, I also used eight ounces of mushrooms and my onion and pepper were huge. Due to those things I ended up with a ton of food, half of it I froze and was still left with enough for breakfast all week. The burrito is filling and the cabbage adds a nice crunch! The cashew sauce is what sends it over the edge, a little goes a long way but it makes the burrito! It’s a must try for a breakfast burrito without tofu!
I am glad you liked it, Stephanie. 🙂
Delicious! I had to leave out the mushrooms, but it was still tasty and filling. Happy to have a new option for the morning.
Sounds great! So glad you liked it, Katrina. 🙂
great burritos! I didn’t use any hot sauce, but maybe I should have. I’ll try it next time or maybe add some jalapeño in with the other pepper.
Happy to hear you liked it! 🙂
For the cashew sauce is doesn’t have the measurement of cashews to use ?
Hi, it actually does: “2 tbsp (32 g) cashew butter”
Hello, I love the look of this recipe. My partner and I are wanting to give the vegan diet a try, but have very little time each day to dedicate to prep times at each meal. If we were to batch make these, can they be frozen? And if so, how long would you say to oven/microwave from frozen to reheat?
Many thanks ☺️
Hi Jade, yes, they can be frozen. I have a section in the post about how to freeze and reheat them. I hope this helps. 🙂
If i’m reheating them in the oven, what temp should I use/for how long???
I would suggest 200 degrees C and about 15 minutes, but it also depends on the oven. Just check every few minutes or leave them in longer if needed.
I just made this recipe for my family and we thoroughly enjoyed it. The only thing I had to sub was using almond butter vs. cashew butter for the sauce because cashew butter was sold out in the store.
I will definitely make this again.
Hi, I am glad you liked it! 🙂
Made this tonight. So good! Especially loved the cashew sauce. Thank you!
Hi Christina, I am so glad it turned out delicious! Thanks for your feedback. 🙂
i would love chipolte sauce recipe to use
These were so delicious! Even my non vegan friend loved it 🙂 I made the cashew sauce from whole cashews using the recipe you linked and it all turned out great!!
Sounds fantastic, Sabrina! Thanks for your feedback. 🙂
I did not like the cashew Sause. I am not sure if I am doing it wrong but it did not turn out good. I created a chipotle Sause for which was great. All and all the recipe was really good. Thank You.
Thanks for your feedback! A chipotle sauce sounds yummy too. 🙂
Hey I loved your breakfast burrito recipe and I just wanted to let you know that I included it in my roundup of my favorite healthy breakfast recipes.
This is the link if you want to have a look: https://www.happierwithtea.com/easy-healthy-breakfast-recipes/
Thanks for sharing your recipe!
So glad you love it! Thanks for sharing, Freya. 🙂
Warning to the people who don’t consume animal products: this link is not a compilations of vegan breakfasts.
Thanks for the warning, Casondra. 🙂
Just to confirm, based off of the recipe, a serving is half of a burrito?
Hi Patricia, yes, if using regular large wheat flour tortillas.
This was amazing thank you for sharing this
You are very welcome, Elijah! I am glad it turned out amazing. 🙂
Made these this morning. They turned out great! I am always looking for vegan options for a make ahead breakfast so I can grab and go for work. I will be making this a lit and freezing.
Sounds awesome, Rhonda! I am glad they turned out delicious. 🙂
Aren’t there risks of using raw red kidney beans because of their high amount of lectin?
Canned beans aren’t raw, they are cooked. 🙂