These vegan breakfast burritos are easy, hearty, and fun, packing a whopping 20 grams of protein each, which will help you power through your busy mornings. They’re also economical. Not a fan of tofu? Substitute crumbled tempeh. Need a soy-free option? Substitute crumbled seitan. Make the spice blend in advance to save time—double the recipe to keep extra on hand for spicing up a basic tofu scramble or roasted potatoes. It’s seriously delicious!
Freezer-Friendly Breakfast Burritos [Vegan]
For the Spice Blend:
- 2 tablespoons nutritional yeast
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon granulated garlic
- Ground black pepper, to taste
For the Burritos
- 1 tablespoon olive oil
- 1 medium red onion, chopped in ¼-inch pieces, about 1 cup
- 1 large red bell pepper, chopped in ¼-inch pieces, about 1 cup
- 1 (10-ounce) package frozen chopped spinach, thawed, excess water squeezed out
- 1 (14- to 16-ounce) package extra-firm tofu, rinsed and crumbled
- 2 (15-ounce) cans black beans, drained and rinsed
- Hot sauce, to taste (optional)
- 8 large (approximately 10-inch) wraps or flour tortillas
For the Spice Blend
- Mix together all the ingredients in a small bowl.
For the Burritos
- Heat the olive oil in a large pan over medium-high heat. Add onion and bell pepper.
- Cook, stirring occasionally, until the onions are softened and translucent, 8 to 10 minutes.
- Add spinach, tofu, and black beans. Cook for about 5 minutes, stirring frequently.
- Add the spice mix and stir.
- Add hot sauce, taste, and adjust seasonings as necessary.
- Cool for 10 to 15 minutes before assembly to keep your burritos from getting soggy.
- Divide the mixture into 8 equal portions. Place filling on the bottom third of a wrap and roll while tucking the ends in.
- Place seam-side down on a cutting board or plate.
- To freeze, place all of the burritos on a large plate, freeze until solid, and then place in a freezer bag or wrap individually in plastic. The burritos will keep in the freezer for three to six months. Store unused spice blend in a covered container.
- To heat in the microwave: remove a burrito from the bag or plastic wrap, place on a microwave-safe plate, and tent with a paper towel. Microwave on high for 1 minute, flip the burrito, then microwave for an additional 1 minute, until the burrito is heated through. To heat in the oven: preheat the oven to 350°F. Remove a burrito from the bag or plastic wrap, wrap in foil, and bake for 50 to 60 minutes, or until heated through, turning over once during baking. Serve immediately.