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; optional avocado; optional pico de gallo; optional cilantro

There’s something truly comforting about wrapping up a breakfast full of flavors and textures into a big warm tortilla. This Vegan Breakfast Burritos Recipe is exactly that—a delicious, filling way to start your day with bold, spicy queso, crispy hash, and savory tofu scramble all rolled into one. It’s my go-to Sunday morning treat, and you’ll see why once you taste it!

A close-up image of a breakfast burrito cut in half and stacked on a wooden surface. The burrito is wrapped in foil with a visible soft white tortilla layer on the outside. Inside, there are three main layers: a creamy yellow scrambled egg layer on top sprinkled with small green herbs, a middle layer with chunks of orange sweet potato and red bell pepper pieces, and a bottom layer containing white beans mixed with the vegetables. The texture of the eggs looks fluffy, and the filling is dense but well packed 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 honestly can’t get enough of this vegan breakfast burritos recipe. Each bite combines creamy, spicy, and crispy elements that just work magically together. Plus, it’s totally customizable, so you can make it your own—trust me, it’ll quickly become a weekend staple for you too!

Full of Flavor: The spicy cashew queso adds a creamy kick that’s unlike any vegan cheese you’ve tried before.
Hearty and Filling: The blend of sweet and russet potatoes with beans keeps you energized well into the afternoon.
Easy to Customize: Whether you want it extra spicy, packed with veggies, or gluten-free, this recipe flexes to your preferences.
Perfect for Meal Prep: These burritos freeze beautifully and reheat like a dream—ideal for busy mornings.

A close-up of a breakfast burrito cut in half, showing two halves held together by a woman's hand wrapped in shiny silver foil. The burrito has a soft light beige tortilla shell closely wrapped around three visible layers inside: the bottom layer with light orange sweet potato chunks mixed with some brown, grilled pieces of chicken and small bits of reddish bell pepper, the middle layer is fluffy, light yellow scrambled eggs, and the top layer is creamy melted cheese with some finely chopped green herbs sprinkled on top. The whole burrito looks moist and fresh with soft textures inside. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe combines a few simple, wholesome ingredients that bring distinct textures and flavors together. The cashew queso is what sets this apart—it’s tangy, creamy, and spicy thanks to pickled jalapeños. The hash mixes crispy potatoes with a pop of sweetness and the protein-packed beans. Then the tofu scramble pulls it all together with a hint of turmeric for color and black salt for that eggy flavor. Picking fresh potatoes and a firm tofu will make a big difference here.

Flat lay of raw cashews, chunky medium salsa, bright green pickled jalapeños with some jalapeño juice visible, golden diced russet and sweet potatoes, vibrant red diced bell pepper, dark pinto beans, soft crumbled tofu dusted with yellow turmeric powder, and fresh green cilantro sprigs, all beautifully arranged with pops of color and texture, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Raw cashews: Soaking them softens and blends into a luxuriously creamy queso base.
Medium chunky salsa: Adds fresh tomato flavor and a little zest to the queso.
Pickled jalapeños & juice: Bring the perfect spicy tang to the cheese sauce.
Nutritional yeast: That cheesy, nutty umami flavor essential in vegan cooking.
Russet potatoes: Great for crispiness and texture in the hash.
Sweet potatoes: Add natural sweetness that balances the spice.
Red bell pepper: For freshness, color, and a mild sweetness.
Garlic: Aromatic backbone to the hash and tofu.
Pinto beans: Provide heartiness and protein.
Extra-firm tofu: The perfect canvas for the scramble—press well for best texture.
Black salt: Gives that classic “eggy” flavor to the tofu scramble.
Turmeric: Adds color and mild earthiness.
Tortillas: Choose large and sturdy ones to hold all your fillings.

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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 playing with the fillings depending on what’s in my fridge or how I’m feeling. Sometimes I pile in extra veggies like mushrooms or kale for added nutrients, and other times I keep it simple with just the core ingredients. You can really make this burrito your own and still get that satisfying base flavor.

Variation: I sometimes swap tofu for a chickpea scramble when I want to skip soy—it still tastes fantastic and gives a slightly nuttier flavor.
Spice Level: Add more pickled jalapeños or a dash of your favorite hot sauce for a real kick.
Gluten-Free Option: Use large gluten-free tortillas or wraps for a grain-friendly twist that doesn’t compromise taste.
Extra Protein: Toss in some cooked tempeh for an even heartier bite.

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

Step 1: Soften Cashews and Whip Up the Queso

I start by boiling water—my trusty electric kettle makes this a breeze—and pouring it over the raw cashews. Just 5 minutes is enough to soften them slightly, but if you have time, up to an hour is great. Then, I drain the cashews, dump them into my blender with chunky salsa, pickled jalapeños (don’t forget some of that spicy juice!), nutritional yeast, and salt. Blend on high until it's perfectly smooth and creamy. This queso is the star of the burrito, creamy with just enough zing to wake up your taste buds.

Step 2: Cook the Vibrant Potato Hash

Heat olive oil in a big nonstick skillet over medium heat, then toss in diced russet and sweet potatoes. I like to cover the pan for 10 minutes to help them steam and start softening. After that, remove the lid and crank the heat a bit, adding diced red bell pepper. Stir occasionally as everything crisps up and turns golden, which usually takes about 15 minutes. Just before you finish, toss in minced garlic and cook for another minute or two so it doesn’t burn but adds that delicious aroma. Stir in rinsed pinto beans last for that extra oomph of protein and texture.

Step 3: Whip Up the Tofu Scramble

This part is so satisfying! Heat a bit of olive oil over medium heat and crumble extra-firm tofu straight into the pan. I use my hands for this—it feels hands-on and fun. Keep stirring for a few minutes until most of the moisture evaporates, so the scramble isn’t soggy. Then mix in nutritional yeast, black salt (this is what gives it that eggy flavor), and turmeric for color. Let it cook for around 5-10 minutes, stirring often to develop a nice texture. When done, I stir in the queso you made earlier, which makes the scramble irresistibly creamy.

Step 4: Assemble and Toast

Lay out a large tortilla and spoon on some tofu scramble first, then heap on a generous scoop of potato hash. Top with whatever extras you love—hot sauce, fresh cilantro, pico de gallo, slices of creamy avocado—I keep it simple when I’m freezing, though, to avoid sogginess later. Fold the sides in, then roll it up tightly, tucking edges neatly as you go. For an added treat, brush a little oil on a hot pan and toast your burrito, flipping carefully until each side turns golden and crisp—takes about 3 minutes per side.

Top Tip

From making these burritos countless times, I know a few key tricks that make all the difference for a bomb breakfast every time.

Don’t Skip the Soak: Even a quick soak softens cashews enough to blend into ultra-smooth queso—skip soaking, and you'll get a gritty texture.
Use a Nonstick Skillet: Prevents the potatoes and tofu from sticking, helping you get those crispy edges without frustration.
Crumble Tofu by Hand: Using your hands gives a more natural scramble texture than chopping or slicing.
Toast the Burrito Last: This step adds a crave-worthy crisp shell that is so worth the extra effort.

How to Serve Vegan Breakfast Burritos Recipe

Vegan Breakfast Burritos - Serving Suggestion

Garnishes

I usually keep garnishes simple but fresh—cilantro is a must for me, along with a dollop of creamy avocado and a swirl of my favorite hot sauce. Sometimes, I add pico de gallo for a fresh burst of tomato and onion that makes the burrito feel even lighter.

Side Dishes

A bright side of fresh fruit salad pairs perfectly with the hearty burritos. Or, if you want something savory, crispy roasted potatoes or a simple green salad with lime dressing keeps things balanced and fresh.

Creative Ways to Present

For brunch parties, I’ve wrapped these burritos in colorful foil or parchment paper tied with twine—it makes them super easy for guests to grab and adds a festive touch. You could also slice them in half and arrange on a platter for easy sharing.

Make Ahead and Storage

Storing Leftovers

I tightly wrap leftover burritos in foil or plastic wrap and store them in the fridge. They keep well for 2-3 days, making for an effortless grab-and-go breakfast or lunch that still tastes fantastic.

Freezing

Freezing is a total game-changer with this recipe. Wrapped tightly and stored in airtight containers or freezer bags, the burritos freeze for up to 3 months without losing flavor or texture. Just remember to skip fresh garnishes like avocado for freezer batches.

Reheating

For best results, I reheat frozen burritos in the oven wrapped in foil at 350°F for about 20-30 minutes, which keeps the wrap soft and fillings warm. If you’re in a rush, microwave for 2-3 minutes, flipping halfway through. You can quickly crisp them in a pan after microwaving if you want that toasty finish.

Frequently Asked Questions:

Can I make this recipe soy-free?

Absolutely! Instead of tofu, try using a chickpea scramble or JUST Egg, which mimics eggs without any soy.

What’s the best way to store leftover burritos?

I recommend wrapping them tightly in foil or plastic wrap and keeping them in the fridge for up to 3 days or in the freezer for up to 3 months.

Can I make these burritos ahead of time for a party?

Yes! These burritos freeze beautifully and can be pre-assembled days or weeks in advance—heat them up as needed for easy party serving.

What can I add to make the burritos more filling?

Adding extra beans, tempeh, or sautéed vegetables like mushrooms and kale can bulk them up and add even more nutrients. Avocado also adds healthy fats that keep you full longer.

Final Thoughts

Honestly, this Vegan Breakfast Burritos Recipe has been a total game changer in my kitchen. It’s easy to make, full of incredible flavor, and endlessly adaptable. I love having these ready on busy mornings or sharing them with friends because they satisfy all kinds of tastes and diets. Give this recipe a try—you might just find yourself making them again and again (I definitely do!).