Name: Loaded Vegan Breakfast Burritos
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 2 potatoes, chopped into small cubes (about 2 cups); 1 tbsp olive oil; 1–2 tsp Italian herb seasoning; Garlic salt, to taste; 8 oz vegan breakfast sausage (e.g., LightLife); 1–2 tsp olive oil; 1 can black beans; 1 bell pepper, cubed; 1/2 onion, chopped; 1/2 tsp onion powder; 1/2 tsp garlic powder; 1/2 tsp cumin; 1/4 tsp smoked paprika; Garlic salt, to taste; 8 oz extra-firm tofu (half a package), pressed; 1–2 tsp olive oil; 1/2 tsp onion powder; 1 tsp garlic powder; 1/2 tsp turmeric; 1/2 tsp sweet paprika; 1 tsp garlic salt; Optional sprinkle of Kala Namak (black salt); 4 large burrito-size flour tortillas; Vegan cheese shreds (optional)

These loaded vegan breakfast burritos are one of my favorite hearty morning meals. They’re stuffed with crispy potatoes, seasoned veggies, tofu scramble, and savory vegan sausage, all wrapped in a warm tortilla. I like that they’re filling, flavorful, and easy to customize, making them a perfect grab-and-go breakfast or a weekend brunch centerpiece.

Why You’ll Love This Recipe

I love this recipe because it’s packed with different textures and flavors. The potatoes add a crispy bite, the tofu scramble is rich and eggy, and the black beans and sausage bring extra protein and heartiness. I also like how versatile these burritos are I can make them as simple or loaded as I want, and they always come out delicious.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

for the potatoes
2 potatoes chopped into small cubes (about 2 cups)
1 tablespoon olive oil
1-2 teaspoon Italian herb seasoning
garlic salt to taste

for the sausage
8 oz vegan breakfast sausage I like LightLife
1-2 teaspoon olive oil

for the veggies
1 can black beans
1 bell pepper any color, cubed
½ onion chopped
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon cumin
¼ teaspoon smoked paprika
garlic salt to taste

for the tofu scramble
8 oz extra firm tofu half of a standard package, pressed
1-2 teaspoon olive oil
½ teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon turmeric
½ teaspoon sweet paprika
1 teaspoon garlic salt
optional sprinkle of Kala Namak salt for the “egg” taste

to assemble
4 large “burrito size” flour tortillas
vegan cheese shreds if desired

Directions

I preheat my oven to 425°F (220°C). I toss the cubed potatoes with olive oil, Italian seasoning, and garlic salt, then spread them on a baking sheet and roast for 20–25 minutes until crispy.
While the potatoes bake, I heat olive oil in a skillet and cook the vegan sausage until browned and heated through, then set aside.
In the same skillet, I sauté the onion and bell pepper until soft. I add the black beans, onion powder, garlic powder, cumin, smoked paprika, and garlic salt, then cook for another 5 minutes.
For the tofu scramble, I crumble the pressed tofu into a separate skillet with olive oil. I stir in onion powder, garlic powder, turmeric, sweet paprika, garlic salt, and Kala Namak (if using). I cook until heated through and slightly golden.
To assemble, I warm the tortillas and layer in potatoes, sausage, veggies, and tofu scramble. I add vegan cheese shreds if I want extra creaminess.
I roll up the burritos tightly and either serve immediately or toast them in a dry skillet for a crispy outside.

Servings and Timing

This recipe makes 4 large burritos. It takes about 20 minutes to prep and 25 minutes to cook, so I usually have them ready in about 45 minutes.

Variations

I like swapping the black beans for pinto beans or adding corn for sweetness. Sometimes I throw in spinach or kale for extra greens. For a spicy version, I add jalapeños or hot sauce. I also enjoy topping them with avocado slices or a drizzle of vegan sour cream.

Storage/Reheating

I wrap leftover burritos tightly in foil or parchment and store them in the fridge for up to 3 days. To reheat, I bake them at 350°F for 10–15 minutes or warm them in a skillet. They also freeze well for up to 1 month I reheat frozen burritos in the oven until hot all the way through.

FAQs

Can I make these burritos ahead of time?

Yes, I often assemble them ahead and store them in the fridge or freezer for quick meals.

Do I have to roast the potatoes?

No, sometimes I pan-fry them instead for a faster option.

Can I make these gluten-free?

Yes, I use gluten-free tortillas to make them fully gluten-free.

What’s the best vegan sausage for this recipe?

I like LightLife, but any vegan breakfast sausage works well.

Can I leave out the vegan cheese?

Yes, I skip it sometimes and still get plenty of flavor from the other fillings.

How do I keep the burritos from falling apart?

I make sure not to overfill them and roll them tightly, tucking in the sides.

Can I air-fry these burritos?

Yes, I cook them in the air fryer at 375°F for about 8–10 minutes until crispy.

Do I need Kala Namak for the tofu scramble?

No, but I like using it for a subtle eggy flavor.

What toppings go well with these burritos?

I like salsa, avocado, guacamole, or vegan sour cream on top.

Are these good for meal prep?

Definitely they’re one of my favorite make-ahead breakfasts since they reheat so well.

Conclusion

These loaded vegan breakfast burritos are one of my favorite ways to start the day. I love how they combine crispy potatoes, hearty beans, flavorful veggies, and a rich tofu scramble all in one wrap. They’re filling, versatile, and perfect for both meal prep and leisurely weekend breakfasts.