Name: Vegan Breakfast Burritos Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican-inspired
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, avocado, pico de gallo, cilantro

Wake up to a warm, satisfying meal that bursts with flavor and wholesome ingredients. This Vegan Breakfast Burritos Recipe is a vibrant mix of creamy cashew queso, hearty potatoes, and spiced tofu scramble wrapped in a soft tortilla—perfect to fuel your morning with joy and nourishment.

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’m genuinely excited to share this Vegan Breakfast Burritos Recipe because it combines vibrant textures and flavors in a way that’s surprisingly simple to pull off at home. It’s not just about what’s inside—it’s about that perfect handheld meal you can customize any way you like.

Creamy Cashew Queso: Gives you that cheesy, tangy kick without any dairy, and it’s shockingly easy to blend up.
Hearty Potato Hash: The mix of russet and sweet potatoes adds sweetness and earthiness for a breakfast that sticks with you.
Tofu Scramble Magic: This scramble has just the right spices and texture, making it a perfect plant-based egg swap.
Freezer-Friendly: Make a batch ahead, freeze, and enjoy a quick, delicious breakfast anytime.

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

Each ingredient here plays an essential role, balancing taste and texture to make every bite delightful. And don’t worry about finding anything exotic—everything’s pretty standard but put together cleverly.

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: The base for a creamy, dairy-free queso—soak 'em right to make blending a breeze.
Medium chunky salsa: Adds that fresh, tangy tomato and pepper flavor to the queso.
Pickled jalapeños & juice: For a little heat and zing that wakes up your palate.
Nutritional yeast: Brings a cheesy, umami depth to the queso and scramble.
Russet & sweet potatoes: The hash soul—russets crisp up nicely, while sweet potatoes add a subtle sweetness.
Red bell pepper: Adds color, sweetness, and crunch to the hash.
Garlic cloves: Aromatic and flavorful, they make everything sing.
Pinto beans: Boosts protein and adds creamy texture to the hash.
Extra-firm tofu: The main player in the scramble, best if firm to hold texture.
Black salt or regular salt: Black salt gives that eggy sulfur note, but regular salt works too.
Turmeric: Adds warmth and beautiful color to the scramble.
Large tortillas: Soft yet sturdy, perfect to hold generous fillings.
Optional extras (hot sauce, avocado, pico, cilantro): Customize with your favorites for extra freshness and zing.

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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

Here’s the fun part: the burritos can totally adapt to what you love or what you’ve got on hand. Personally, I switch up the veggies or add a little extra spice depending on my mood.

Variation: One time I swapped the pinto beans for black beans and added some sautéed mushrooms—so good and earthy.
Gluten-free: Just grab your favorite gluten-free tortillas, and you’re set.
Soy-free: Use a chickpea scramble or JUST Egg instead of tofu for an easy swap.
Extra spicy: Add more pickled jalapeños or a dash of cayenne in the queso if you like heat.

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

Step 1: Soak and Blend the Queso

Start by pouring boiling water over the raw cashews. I usually let them soak for about 20 minutes—it softens them enough to achieve that dreamy creamy texture when blended. Then, drain and toss all queso ingredients into the blender. Blend on high until smooth and silky, scraping down the sides so every bit gets mixed evenly. Set it aside—you’ll thank me later for this cheesy goodness!

Step 2: Get That Hash Golden and Tasty

Heat a large skillet with olive oil, then toss in your diced russet and sweet potatoes. Sprinkle with salt and pepper, cover with a lid, and let them soften for 10 minutes. Don’t rush this—steaming first makes sure they cook evenly inside. After removing the lid, crank the heat a bit and add diced red bell pepper. Stir occasionally until the potatoes turn golden and crisp, about 15 minutes. Finally, stir in minced garlic for a minute or two before folding in the drained pinto beans to warm through.

Step 3: Craft the Tofu Scramble

Drain your tofu and crumble it with your fingers straight into a skillet heated with olive oil. Cook over medium heat, stirring often, as the tofu releases its water and starts to dry out—this usually takes about 3-4 minutes. Sprinkle in nutritional yeast, black salt (if using), and turmeric, mixing well to get that vibrant golden hue and savory, egg-like flavor. Stir and cook for another 5-10 minutes so the flavors meld perfectly. Finally, fold in your homemade queso—that’s the magic touch that really brings it all together.

Step 4: Assemble and Serve

Lay your tortilla flat and start layering—from tofu scramble with queso to a hearty scoop of hash. Add hot sauce, fresh cilantro, pico de gallo, or avocado if you want that burst of freshness. Carefully fold in the sides of the tortilla, then roll tightly to keep all the goodness inside. If you want, pan-fry the burritos in a little oil until golden brown on each side—that crispy shell is everything! Or wrap them up right away for a grab-and-go breakfast.

Top Tip

I’ve made these burritos dozens of times, and here’s what keeps them tasting fresh and delicious every single morning. Don’t skip the soak on the cashews—even a quick 5-minute soak with boiling water makes the queso super creamy, but longer if you can. Also, be patient with the hash; letting those potatoes get golden and crispy adds incredible flavor and texture you’ll crave.

Cashew Soak Time: Aim for at least 20 minutes, or soak longer if you have time to ensure smooth queso.
Don’t Rush the Hash: Covering the potatoes first traps steam and cooks them evenly before crisping.
Use Black Salt: It’s a game changer for tofu scramble’s “eggy” flavor if you have it on hand.
Wrap Tightly: When rolling burritos, snug folds keep everything contained—especially handy if freezing.

How to Serve Vegan Breakfast Burritos Recipe

Vegan Breakfast Burritos - Serving Suggestion

Garnishes

When I serve these, I love sprinkling fresh chopped cilantro and a dollop of creamy avocado on top. A drizzle of your favorite hot sauce or some cool pico de gallo adds brightness and a little heat balance. These simple garnishes elevate the burrito from good to unforgettable.

Side Dishes

Pair your burritos with fresh fruit salad or a crisp green side salad to keep breakfast light but filling. Hash browns or crispy roasted potatoes also work if you want to double up on the comfort. And of course, a hot cup of coffee or herbal tea – can’t forget that!

Creative Ways to Present

I’ve brought these to brunch parties wrapped in colorful parchment paper tied with twine, making them look festive and inviting. Cutting each burrito in half and stacking them on a platter with small bowls of guacamole, salsa, and vegan sour cream turns it into a deconstructed burrito bar—guaranteed to get compliments and second helpings.

Make Ahead and Storage

Storing Leftovers

I tightly wrap leftover burritos in foil or plastic wrap and store them in the fridge for up to 3 days. This keeps the flavors fresh and the tortillas pliable. Just heat before eating, and you’re good to go.

Freezing

These burritos freeze beautifully! After wrapping each one securely in foil or freezer-safe wrap, place them in a freezer bag to avoid freezer burn. They keep well for up to 2 months—perfect for batch cooking or busy mornings.

Reheating

I prefer reheating frozen burritos wrapped in foil in a 350°F oven for about 20-30 minutes—it keeps the tortilla nicely crisped. For a faster option, microwaving (wrapped in a damp paper towel) for a couple of minutes, flipping halfway through, works too but the texture is softer.

Frequently Asked Questions:

Can I make the queso ahead of time?

Absolutely! The cashew queso can be made up to 3 days ahead and stored in an airtight container in the fridge. Just give it a good stir before using.

What if I don't have black salt for the tofu scramble?

No worries if you don't have black salt. You can use regular salt instead. The tofu scramble will taste good, but black salt gives it that distinctive eggy flavor.

Can I make these burritos gluten-free?

Yes, just swap the regular tortillas for your favorite gluten-free tortillas and follow the rest of the recipe as is.

How do I prevent the burritos from falling apart when rolling?

Make sure to not overfill the burritos and tuck the sides in snugly as you roll. Using warm tortillas also helps make folding easier without cracking.

Final Thoughts

This Vegan Breakfast Burritos Recipe has quickly become a breakfast staple for me—not just for its vibrant flavor but how versatile and forgiving it is. Whether you’re rushing out the door or sitting down for a relaxed weekend brunch, these burritos bring a smile to your day. Give them a try, play around with your own twist, and enjoy a breakfast that feels like a warm hug.