Vegan Breakfast Burritos

Vegan Breakfast Burritos

Prep Time: 20 min Cook Time: 20 min Total Time: 40 min Servings: 16

Here at This & That Kitchen, mornings are NOT the most popular time of day. We both work full-time jobs and have long commutes, meaning that mornings often consist of scrambling to get dressed and out the door in time to catch a train or beat traffic. And as a result of this chaotic mix, we discovered that we NEVER had time for breakfast, leaving us sluggish and ravenous by mid-morning. Because of this, we knew we had to find a way to get a filling, nutritious breakfast that fit into our crazy schedules - and thus this recipe was born! The result is a lightning-fast, protein-packed breakfast burrito recipe that is perfect for anyone with a busy schedule, as you can easily make them over the weekend, wrap them in some parchment paper, and pop them in the freezer! To enjoy a delicious pre-work breakfast burrito, just microwave for about 2 minutes, drizzle some Sriracha on it, and (boom!) you have an amazing breakfast in less than 3 minutes. Seriously - we can't recommend these easy and delicious breakfast burritos enough!



  • 3 red bell peppers, chopped
  • 1 large Spanish or vidalia onion, chopped
  • 16 oz baby bella mushrooms, sliced
  • 10 oz fresh spinach, chopped
  • 8 cloves garlic, minced 
  • 1 can black beans, drained and rinsed
  • 2 blocks firm tofu, crumbled
  • 3 tbsp spicy brown mustard
  • 1 tsp ground cumin
  • 1 tsp smoked garlic powder (or regular if you don't have smoked!)
  • 2 tsp salt
  • 1 tsp dried basil
  • 1 tsp ground turmeric
  • 5 tbsp nutritional yeast
  • Fresh-cracked black pepper to taste
  • Olive oil for sautéing 
  • 16 large flour tortillas


  1. Sauté bell peppers and onion in olive oil until both are tender and onions are translucent. Add the minced garlic and allow to sauté until fragrant (about 1-2 minutes). When done, drain off any excess liquid, and place mixture in a heat-safe bowl. Tip: You can save yourself a ton of time with a garlic press like this one

  2. Sauté mushrooms in olive oil until tender. When done, drain off excess liquid and place in bowl with peppers, onion, and garlic.

  3. Sauté spinach in olive oil until wilted, draining off excess liquid before adding to the bowl. Also, add the drained black beans to the bowl at this time.

  4. Crumble tofu into a pan with a little olive oil. Add mustard, cumin, garlic powder, salt, basil, turmeric, nutritional yeast, and black pepper. Mix until seasonings are fully incorporated. Tip: If the scramble looks too dry, add 1 tbsp of water at a time as needed.

  5. When the scramble is heated throughout and the seasonings are fully incorporated, add the scramble to the bowl of veggies and mix thoroughly. Once the ingredients are evenly mixed, set up a burrito filling station. 

  6. You will need about two medium scoops to fill each burrito. For each, place the filling in the center of the tortilla in a straight line and roll into a burrito, tucking in the ends as you go.

  7. If freezing, allow the mixture to cool before making the burritos to release as much steam as possible. These keep in the freezer for a couple of weeks and are best kept stacked in freezer-safe, gallon-size Ziploc bags! 


Made it? We would love to hear how it went! Upload a picture and tag us!