A plant based breakfast burrito is the ultimate comforting vegan breakfast—hearty, filling, bursting with delicious Mexican flavors, and honestly, one of the best things to ever happen to mornings.
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I’ve spent decades perfecting vegan breakfast options, from my mango cashew coconut granola to fluffy apple chili biscuits, and this epic vegan breakfast burrito is a personal favorite.
My son loves, I mean LOVES my homemade chorizo but he also recognizes eating a ton of it doesn’t make him feel great. So I’ve been perfecting my homemade soy chorizo to switch up the occasional breakfast, and I’ve got to say—it’s pretty phenomenal. That plus crispy potatoes, tender beans, a great salsa, what’s not to love about these breakfast burritos?
The nice thing about this recipe is how easy it is to customize with your favorite veggies and fillings—plus, it makes busy mornings feel a little more special. Whether you’re a seasoned plant-based eater or, like my son, want something a bit healthier every once in a while, this recipe is a keeper.
Ingredients You Need
- Firm or extra-firm tofu: The star of your homemade soy chorizo—absorbs all the spices and delivers that classic meaty texture.
- Potatoes: For crispy potatoes use Yukon gold or red potatoes.
- Bell peppers: Adds crunch, color, and sweetness.
- Onions: Essential for depth of flavor in the potatoes and soy chorizo.
- Pinto beans: Creamy and protein-rich, black beans also work.
- Burrito-sized flour tortillas: Warm before rolling, make sure to buy these larger-sized tortillas. They will be at least 12-inches wide.
- Avocado oil: For frying the potatoes and the soy chorizo.
- Dried ancho and guajillo chiles, smoked paprika, garlic, ground coriander, red wine vinegar, and cumin : The foundation of your vegan chorizo seasoning.
- Crushed tortilla chips: Add that perfect textural contrast.
- Pickled jalapeños: Tang and heat.
- Avocado or guacamole (for serving): Cool, creamy, and best served on top, not inside, for ultimate freshness.
- Salsa or pico de gallo: For a juicy, spicy finish—try my salsa de molcajete.
- Fresh cilantro: For brightness and a pop of color.
- Hot sauce, red pepper flakes, or serrano pepper (optional): For those who love an extra kick.
These simple ingredients come together to create a vegan breakfast burrito that’s deeply satisfying and full of flavor—exactly what you want for a filling breakfast that keeps you going all morning.
How To Make It
This is not exactly and easy recipe, but you can either prepare the different fillings over several days and assemble later or make several burritos all at once and refrigerate or freeze.
The first step is to make your homemade vegan chorizo. Take your block of tofu (extra-firm is key for that crumbly, meaty texture), press it well by spreading out the crumbles onto a baking sheet and pressing with layers of paper towel. Place a large bowl.
Now make the chile paste that will season the chorizo. It is the same one I use to make my pork chorizo too. Toast and soak ancho and guajillo chiles, then blend with onions, garlic, red wine vinegar, and spices to make a paste.
Mix the chile paste with the crumbled tofu and stir to combine.
Sauté for soy chorizo for 2-3 minutes until the tofu is golden brown and fragrant.
While the chorizo cooks, prep your breakfast potatoes (see below for details) until just tender.
As for the beans you can use canned or homemade. I’ve done both. I’ve even been known to add a couple spoonfuls of my red pepper black beans hummus—don’t judge, it’s good! Whichever beans you decide to use, warm them in a small saucepan or the microwave.
To assemble, heat a large skillet or comal over medium heat. Lay a large flour tortilla in the skillet and warm briefly until pliable.
Remove tortilla to a flat surface. Layer in a generous scoop of tofu chorizo, crispy potatoes, pinto beans, salsa, pickled jalapeños and sprinkle a big handful of crushed tortilla chips over everything.
Roll the burrito tightly—tuck in the sides, then roll from the bottom up. Toast the rolled burrito in the dry skillet or air fryer for 2-3 minutes per side until golden brown.
Serve your delicious vegan breakfast burritos with a dollop of vegan sour cream, a drizzle of hot sauce, and a side of avocado or guacamole. Don’t forget my banana smoothie or cinnamon vanilla Mexican coffee for the perfect breakfast.
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Buy Now → How To Freeze Breakfast Burritos
One of the best things about this vegan breakfast burrito recipe is how well it freezes for meal prep. Let your burritos cool to room temperature, then wrap each one tightly in parchment paper, followed by aluminum foil or plastic wrap.
Place them in freezer bags or an airtight container, label with the date, and stash in the freezer. When you’re ready for a quick breakfast, just unwrap and reheat in the microwave, toaster oven, oven, or air fryer until hot all the way through.
For best results, thaw overnight in the fridge and then crisp in a dry skillet for that golden brown finish.
How To Make Potatoes For Breakfast Burritos
Breakfast potatoes are essential for a truly epic vegan breakfast burrito. Dice potatoes (or use sweet potatoes) into small cubes. Heat a large skillet over medium-high heat, add olive oil or avocado oil, and sauté the potatoes with a pinch of sea salt and black pepper.
Cook, stirring occasionally, until the potatoes are crispy and golden brown—about 10-12 minutes. Add onions and bell peppers and keep cooking until all the veggies are tender. Finish with a big handful of cilantro and a good amount of smoked paprika. For extra flavor, toss in green onions or red pepper flakes at the end. You can also use hash browns or tater tots for a fun shortcut!
Variations, Substitutions & Serving Suggestions
- Vegan egg: Swap tofu for Just Egg or your favorite vegan egg for a different texture.
- Vegan sausage or tempeh bacon: Add slices for extra protein.
- Pinto beans or black beans: Use either, canned or homemade. I make a big batch of my crockpot Mexican pinto beans and enjoy them all week.
- Gluten-free tortillas: Make this recipe gluten-free by using gluten-free tortillas or brown rice wraps.
- Veggies of choice: Add spinach, mushrooms, zucchini, or whatever fresh veggies you have on hand.
- Vegan cheese: Use your favorite brand, or try my vegan queso recipe from my cookbook, Plant Powered Mexican.
- Spice it up: Add serrano pepper, extra hot sauce, or red pepper flakes for a fiery kick.
- Serving: Top with tomatillo avocado salsa, vegan sour cream, avocado, or even a drizzle of salsa de cacahuate (peanut salsa) for a creamy twist.
As a classically-trained chef and cookbook author with over 10 years in professional kitchens (and a lifetime of busy mornings with two kids and two dogs), I know exactly what makes a perfect breakfast: simple steps, fresh ingredients, and a recipe you can trust. These easy vegan breakfast burritos are a great option for meal prep, a delicious way to start your day, and a crowd-pleaser for the whole family.
Check out the complete recipe card below, and don’t forget to browse my plant-based summer recipes and vegan Mexican dishes for even more inspiration. As an Amazon associate, I earn from qualifying purchases—so feel free to use my affiliate links for recommended tools and ingredients.
Next time you’re looking for the perfect way to kick off your morning routine, make a big batch of these homemade vegan breakfast burritos. They’re the ultimate filling breakfast, packed with protein, flavor, and love—straight from my kitchen to yours.
Vegan Breakfast Burritos
A plant based breakfast burrito is the ultimate comforting vegan breakfast—hearty, filling, bursting with delicious Mexican flavors, and honestly, one of the best things to ever happen to mornings.
Ingredients
Soy Chorizo
- 14 ounces firm or extra-firm tofu
- 2 dried ancho chiles (stemmed, seeded, and rinsed)
- 2 dried guajillo chiles (stemmed, seeded, and rinsed)
- 3 cloves garlic
- 1/2 small white onion, sliced
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons smoked paprika
- 1 1/4 teaspoons ground coriander
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 3 tablespoons avocado oil
Breakfast Potatoes
- 3 tablespoons avocado oil
- 3 medium red or Yukon gold potatoes, peeled and diced
- 2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 bell peppers, cored, seeded and diced
- 1 medium white onion, diced
- 2 teaspoons smoked paprika
- 1/2 cup chopped cilantro, leaves and tender stems
Burritos
- 3 cups cooked beans (canned or homemade), I use my crock pot pinto beans
- 6 large, 12-inch burrito-sized flour tortillas
- 1 cup pico de gallo or your favorite red or green salsa
- 6 pickled jalapeños, sliced (optional)
- crushed tortilla chips
To Serve
- Red or Green Salsa
- Guacamole or diced avocado
- vegan sour cream
Instructions
for the soy chorizo:
- Drain 14 ounces of tofu and wrap in several layers of paper towels. Press until paper towels are soaked through. Remove paper towels and crumble tofu onto a baking sheet. Spread in a single layer then press several more layers of paper towels over the crumbled tofu to soak up more water. Leave to dry while you prepare the chorizo seasoning.
- Bring a small saucepan of water to a boil to soak the chiles, then remove from the heat.
- Heat a comal or dry cast iron skillet over medium-low heat. Place 2 ancho chiles and 2 guajillo chiles on the comal and toast, turning frequently, until fragrant and starting to change color (about 4 minutes). Submerge chiles in the hot water and let soak until very tender, about 15 minutes.
- Remove chiles from the water with tongs and place in a food processor with 3 cloves garlic, 1/2 small white onion, 2 tablespoons red wine vinegar, 1 1/2 teaspoons smoked paprika, 1 1/4 teaspoons ground coriander, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, and 1 teaspoon cumin. Puree until smooth. You may have to stop and scrape down the food processor to get everything blended evenly.
- Place crumbled tofu in a large bowl. Mix tofu with spice mixture until evenly mixed, make sure all the tofu is coated with the spice mixture.
- Heat 3 tablespoons avocado oil in a large skillet over medium heat. Add the soy chorizo and spread into an even layer in the pan. Let cook without stirring too much. After about 5 minutes the tofu will be fluffy like scrambled eggs and after about 10-15 minutes the tofu will get crispy bits here and there. I like it crispier, but you can cook less if you'd like it more fluffy. Cover and keep warm.
for the breakfast potatoes
- Heat 3 tablespoons avocado oil in a large skillet over medium heat. Add the 3 diced potatoes, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Cook, stirring frequently until potatoes start to become golden, about 8-10 minutes.
- Add 1 diced onion, 2 diced bell peppers, and 1 teaspoon salt and continue cooking until vegetables are tender, about another 8 minutes. Stir in smoked paprika and cilantro and remove from the heat. Taste and add more salt and pepper, if needed.
assemble the burritos
- Warm the 3 cups of beans in a skillet.
- Warm 1 tortilla in a large dry skillet or comal over medium heat until soft and pliable. Set on a clean work surface. Spoon soy chorizo, potatoes, beans, salsa, pickled jalapenos, and chips on the lower third of the tortilla.
- Fold the edges of the burrito in, then fold the bottom up over the filling. Continue to roll up, tucking the sides of the tortilla in as you go.
- Heat the dry skillet or comal over medium heat. Add the burrito seam-side down and toast to seal. Flip and crisp the other side.
- Repeat with remaining tortillas and filling.
- Serve with salsa, guacamole, and sour cream or let cool then wrap each one tightly in parchment paper, followed by aluminum foil or plastic wrap. Place in a resealable bag or airtight container and refrigerate for up to 5 days or freeze for up to 6 months.
- To reheat from frozen, let thaw overnight in the refrigerator then remove foil and toast in a toaster oven, air fryer, or 350°F oven until toasted and warmed through. I don't recommend microwaving.
Notes
- Serving Suggestions: Serve with guacamole, vegan sour cream, and extra salsa for the full breakfast experience. Pair with fresh fruit or a simple salad for a complete meal.
- Customizable Fillings: Feel free to swap in black beans, refried beans, or your favorite salsa. Add sautéed greens or extra veggies for even more color and nutrition.
- Make-Ahead Friendly: These burritos are perfect for meal prep! Assemble, wrap, and freeze for quick breakfasts all week. Just thaw overnight and crisp in the oven or air fryer for best texture—skip the microwave for maximum deliciousness.
- Spice Level: The pickled jalapeños add a nice kick, but you can leave them out or use mild salsa for a gentler burrito
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 1437Total Fat: 55gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 32gCholesterol: 80mgSodium: 3418mgCarbohydrates: 188gFiber: 32gSugar: 24gProtein: 56g
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