The Vegan Breakfast Burrito with Black Beans is a hearty, nutritious, and flavorful plant-based breakfast that’s perfect for starting your day with energy and satisfaction. Packed with protein-rich black beans, sautéed vegetables, seasoned tofu scramble, and optional avocado or salsa, this burrito delivers a balanced combination of flavors and textures in every bite.

This burrito is not only filling but also highly versatile and customizable. It’s ideal for meal prep, quick weekday breakfasts, or a brunch treat, and it can be made in advance for a convenient grab-and-go option. With its combination of spicy, savory, and creamy elements, it’s a vegan dish that satisfies both taste and nutrition.

Why I Love This Recipe

I love this recipe because it is versatile, filling, and completely plant-based. The combination of seasoned black beans, sautéed vegetables, and tofu scramble mimics the texture and heartiness of a traditional breakfast burrito, but with a vegan twist.

It is customizable with different toppings like avocado, hot sauce, or vegan cheese, making it a creative and satisfying meal every time.

Why It’s a Must-Try Dish

This dish is a must-try because it combines convenience, flavor, and nutrition in one package. It’s easy to prepare, portable, and perfect for breakfast, brunch, or even a light dinner.

The protein from black beans and tofu keeps you full for hours, while the vegetables add freshness, color, and nutrients. For anyone seeking a delicious, vegan, and filling meal, this breakfast burrito is a go-to option.

Preparation and Cooking Time

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Servings and Nutritional Info

Servings: 2 burritos
Calories per Serving: ~350 kcal
Course: Breakfast / Brunch
Cuisine: Vegan / American / Mexican-inspired

Ingredients

• 2 large flour tortillas (10-inch)
• 1 cup cooked black beans (canned or homemade), drained and rinsed
• 1/2 block firm tofu, crumbled
• 1/2 bell pepper, diced
• 1/2 small onion, diced
• 1/2 cup mushrooms, sliced (optional)
• 1 cup spinach or kale, chopped
• 1 clove garlic, minced
• 1 teaspoon olive oil or vegetable oil
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Optional toppings: avocado slices, salsa, hot sauce, vegan cheese, cilantro

Cooking Directions

Step 1: Prepare Tofu Scramble
Heat olive oil in a skillet over medium heat. Add onion, bell pepper, and mushrooms, and sauté for 3-4 minutes until softened. Add garlic and cook for another minute.

Step 2: Cook Tofu
Add crumbled tofu to the skillet and sprinkle with turmeric, smoked paprika, cumin, salt, and pepper. Stir well and cook for 3-4 minutes until heated through and slightly golden.

Step 3: Add Black Beans and Greens
Add black beans and chopped spinach or kale to the skillet. Stir and cook for another 2-3 minutes until greens are wilted and beans are heated. Adjust seasoning to taste.

Step 4: Assemble Burritos
Warm the tortillas slightly in a dry skillet or microwave. Spoon half of the tofu and vegetable mixture onto the center of each tortilla. Add optional toppings such as avocado, salsa, or vegan cheese. Fold in the sides and roll up tightly to form burritos.

Step 5: Serve
Serve immediately while warm. You can also wrap in foil for on-the-go breakfasts or meal prep.

Step-by-Step Preparation Method

1. Crumble tofu and prepare vegetables (onion, bell pepper, mushrooms, greens).
2. Heat oil in a skillet and sauté onions, bell peppers, and mushrooms for 3-4 minutes.
3. Add garlic and cook for 1 minute.
4. Add crumbled tofu and season with turmeric, smoked paprika, cumin, salt, and pepper. Cook for 3-4 minutes.
5. Add black beans and greens; cook until warmed and greens are wilted.
6. Warm tortillas and spoon filling into the center. Add optional toppings.
7. Fold sides and roll into burritos. Serve warm.

How to Serve

Serve these burritos warm with additional toppings such as avocado, salsa, hot sauce, or vegan cheese. Pair with fresh fruit, a green salad, or plant-based yogurt for a complete breakfast or brunch.

Recipe Tips

• Press tofu for 5-10 minutes to remove excess water for a firmer scramble.
• Use fresh or canned black beans. If using canned, rinse and drain them.
• Customize the filling with your favorite vegetables like zucchini, corn, or tomatoes.
• For added flavor, sprinkle with nutritional yeast or fresh herbs like cilantro.
• Burritos can be lightly grilled in a skillet for a crispy tortilla exterior.

Variations

• Mexican-style: add corn, jalapeños, and salsa verde.
• Southwestern: include roasted sweet potatoes, black olives, and vegan cheese.
• Spicy: add sriracha, chili powder, or cayenne for heat.
• Meal prep: assemble burritos and wrap individually in foil, then refrigerate or freeze.

Freezing and Storage

• Store cooked burritos in an airtight container in the refrigerator for up to 3 days.
• Freeze individually wrapped burritos for up to 2 months. Reheat in the microwave or oven until heated through.

Special Equipment Needed

• Non-stick skillet or sauté pan
• Spatula or wooden spoon
• Knife and cutting board

FAQ

Q: Can I make this gluten-free?
A: Yes, use gluten-free tortillas instead of flour tortillas.

Q: Can I prepare this ahead of time?
A: Yes, cook the filling and assemble burritos; store in the refrigerator or freeze for later use.

Q: Can I add other proteins?
A: Yes, add tempeh, chickpeas, or vegan sausage for extra protein.

Q: Is this recipe vegan?
A: Yes, this recipe is fully plant-based and vegan-friendly.

Q: Can I make it spicy?
A: Yes, add hot sauce, chili powder, or jalapeños to the filling.

Conclusion

The Vegan Breakfast Burrito with Black Beans is a nutritious, flavorful, and satisfying plant-based meal perfect for breakfast, brunch, or even a quick lunch. Packed with protein, fiber, and vegetables, it offers a balanced and delicious way to start your day. Easy to prepare, customizable, and portable, this recipe is a must-try for anyone seeking a wholesome, plant-based breakfast that is both hearty and flavorful.