Why You’ll Love This Recipe
You’ll love these Vegetarian Breakfast Burritos because they’re easy to make, filling, and completely customizable. They’re great for both busy mornings and relaxed weekend breakfasts. You can prepare them ahead of time, wrap, freeze, and reheat for a quick grab-and-go meal. The combination of eggs, beans, veggies, and cheese makes them a wholesome, balanced choice that everyone will enjoy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
large flour tortillas
eggs
milk or cream
olive oil or butter
black beans (drained and rinsed)
bell peppers (chopped)
onion (chopped)
spinach or kale (optional)
shredded cheese (cheddar, Monterey Jack, or your favorite)
salt
pepper
salsa or hot sauce (optional, for serving)
Directions
- In a large skillet, heat olive oil or butter over medium heat.
- Add chopped onions and bell peppers; sauté for 4–5 minutes until softened.
- Stir in spinach or kale (if using) and cook until wilted.
- In a bowl, whisk together eggs, milk, salt, and pepper.
- Pour the egg mixture into the skillet and scramble gently until just set.
- Add black beans and shredded cheese; stir until the cheese melts and the mixture is well combined.
- Warm the tortillas in a dry pan or microwave for a few seconds to make them pliable.
- Spoon the filling evenly into each tortilla.
- Roll each burrito tightly, tucking in the sides as you go.
- Serve immediately with salsa or hot sauce, or wrap for later.
Servings and timing
Serves 4 people (makes 4 large burritos).
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
- Add diced tomatoes, corn, or mushrooms for extra flavor and texture.
- Replace eggs with scrambled tofu for a vegan version.
- Use avocado slices or guacamole for creaminess.
- Try adding hash browns or roasted potatoes for a heartier burrito.
- Mix in a sprinkle of chili powder or cumin for a smoky flavor boost.
Storage/Reheating
Wrap leftover burritos tightly in foil or plastic wrap. Store in the refrigerator for up to 3 days or freeze for up to 2 months. To reheat, microwave for 1–2 minutes (unwrapped) or warm in the oven at 350°F (175°C) for about 15 minutes. If frozen, thaw in the fridge overnight before reheating.
FAQs
Can I make these burritos ahead of time?
Yes, they’re perfect for meal prep—just wrap and refrigerate or freeze them for later.
How do I keep them from getting soggy?
Let the filling cool slightly before wrapping so steam doesn’t make the tortillas wet.
Can I make them vegan?
Absolutely, replace eggs with tofu scramble and use vegan cheese or avocado.
What type of beans work best?
Black beans are classic, but pinto or refried beans also work great.
How do I reheat them from frozen?
Microwave on defrost first, then heat for 1–2 minutes, or bake at 350°F for 25 minutes.
Can I use corn tortillas instead of flour?
Yes, but they’re smaller and more delicate—double them up for extra support.
What cheese is best for this recipe?
Cheddar, Monterey Jack, or pepper jack all melt beautifully and add great flavor.
Can I add breakfast potatoes?
Yes, diced and cooked potatoes make the burritos even heartier.
Are they good cold?
Yes, they can be eaten cold, but they’re best warmed for a melty, satisfying texture.
How long do they last in the fridge?
Up to 3 days if wrapped tightly and stored properly.
Conclusion
Vegetarian Breakfast Burritos are a delicious, protein-rich, and portable breakfast option that fits any lifestyle. They’re easy to customize, freezer-friendly, and packed with flavor. Whether you make them for a quick weekday breakfast or a leisurely weekend brunch, these burritos are guaranteed to become a go-to favorite in your kitchen.
PrintVegetarian Breakfast Burritos
Hearty and flavorful Vegetarian Breakfast Burritos filled with scrambled eggs, sautéed vegetables, cheese, and black beans wrapped in a warm tortilla — perfect for meal prep or an on-the-go breakfast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 burritos
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Vegetarian
Ingredients
- 4 large flour tortillas
- 6 large eggs
- 2 tbsp milk or cream
- 1 tbsp olive oil or butter
- 1 cup black beans, drained and rinsed
- 1 cup bell peppers, chopped
- 1/2 cup onion, chopped
- 1 cup spinach or kale (optional)
- 1 cup shredded cheese (cheddar, Monterey Jack, or your favorite)
- 1/2 tsp salt
- 1/4 tsp black pepper
- Salsa or hot sauce, for serving (optional)
Instructions
- Heat olive oil or butter in a large skillet over medium heat.
- Add chopped onions and bell peppers; sauté for 4–5 minutes until softened.
- Stir in spinach or kale (if using) and cook until wilted.
- In a bowl, whisk together eggs, milk, salt, and pepper.
- Pour the egg mixture into the skillet and scramble gently until just set.
- Add black beans and shredded cheese; stir until the cheese melts and everything is well combined.
- Warm the tortillas in a dry skillet or microwave for a few seconds until soft and pliable.
- Spoon the filling evenly onto each tortilla.
- Roll each burrito tightly, tucking in the sides as you go.
- Serve immediately with salsa or hot sauce, or wrap for later.
Notes
- Allow filling to cool slightly before wrapping to prevent soggy tortillas.
- For a vegan version, use scrambled tofu and vegan cheese.
- Wrap burritos individually in foil for easy freezing and reheating.
- Customize with your favorite add-ins like avocado, corn, or potatoes.
- Best enjoyed warm for a melty, satisfying texture.
Nutrition
- Serving Size: 1 burrito
- Calories: 370
- Sugar: 3g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 21g
- Cholesterol: 225mg
