These easy Vegetarian Breakfast Burritos are a healthy, freezer-friendly option for breakfast, lunch, or dinner. Made in one pan, loaded with veggies, scrambled eggs, and whole wheat tortillas, these are great for meal prep and make-ahead meals.
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Anyone else an on-the-road meal panicker? Just me?
I stress-pack a bonkers amount of food whenever I’m going on a trip, whether by air, car, or train. It’s probably from a combination of being burned one too many times when I *know* I’ve booked a vegetarian meal, but it’s mysteriously not on board, and never really liking the food that’s available on the road.
Vegetarian Breakfast Burritos are one of my favourite meals to take with me on the go. They’re the perfect thing to throw into your carry-on bag for an early flight, but they’re equally great for school or work breakfasts on the go.
These beauties are easy to make, packed with veggies and protein to keep you satisfied until lunch, and are freezer friendly to boot. They’re perfect for your weekly meal prep or batch cooking program, too!
What’s in Vegetarian Breakfast Burritos?
These here breakfast burritos are super easy to make, and are endlessly adaptable depending on what’s in season or what your preferences are. Today we’re using:
- Whole wheat tortillas –> Regular is totes fine too.
- Eggs –> Bringing the protein.
- Zucchini –> Mmm, veggies.
- Red pepper –> More veggies.
- Red onion –> Flavour town!
- Black Beans –> Protein and dietary fiber.
- Cheese –> Yummmm.
- Cilantro –> Skippable if you’re not into cilantro, but highly recommended.
You don’t really need any special equipment for this recipe, other than a nice big heavy-bottomed skillet to cook the veggies and eggs in. I’ve used my favourite cast iron skillet here, but also use a large non-stick frying pan all the time.
How to make Vegetarian Breakfast Burritos
A lot of breakfast burrito recipes require that you dirty up multiple pans in the process, but this Nutrition Lady does not like washing dishes so I’ve worked it into a one-pan recipe.
Pro tip: If you care about having pretty breakfast burrito fillings, it’s important to cook the eggs first. Some of the spices and whatnot that go into the veggie and bean portion will end up sticking to the pan, and if you cook the eggs second you will end up with brown eggs.
They’re still perfectly delicious, but if you’re feeding visual eaters (or, you know, staging vegetarian breakfast burrito fillings for photos) you’re gonna want to start with the eggs.
Tips for making the best Breakfast Burritos
Get all of your ingredients chopped before you start cooking, and this recipe will come together super quickly.
I like to scramble the eggs first, then cook the vegetables and beans, and then add everything back into the same plan to warm a bit and serve from.
You can always serve family style and let everyone build their own burritos with their preferred filling, or do all of the burrito wrapping yourself to keep things neat and tidy.
Want to make Vegan Breakfast Burritos?
No problemo. I recommend replacing the scrambled eggs with scrambled tofu. This Turmeric Tofu Scramble is a great recipe.
Need to make these gluten-free?
You totally can. Just replace the whole wheat tortillas with gluten-free tortillas, and you’re good to go.
You could also make these into breakfast burrito bowls instead of wraps, and replace the tortilla with brown rice or quinoa.
Can I make these in advance?
You sure can! You’ve got a few options here:
1) Make the bean and veggie filling in advance, scramble the eggs, grate the cheese, and then simply re-heat the fillings when you’re ready to serve.
2) Make your breakfast burritos, wrap ’em up in foil or parchment, and keep them in the fridge for up to three days.
3) Make your breakfast burritos, wrap ’em up in foil, and toss ’em in the freezer. You can keep them frozen for up to three months.
To re-heat, I usually let them thaw most of the way, and then simply pop them into the microwave for a minute or two.
I have yet to find a solution that works as well for freezing burritos as wrapping them in foil does. In order to be more sustainable, I buy a sturdier, heavy-duty foil, and re-use it for a few batches.
When I unwrap the burrito I give the foil a quick rinse in soapy water, then let it dry. I have a little stack of foil squares in my cupboard that I grab whenever I’m making Freezer Burritos.
Hey Nutrition Lady, what’s good about these breakfast burritos?
Then we’ve got a boat load of vegetables, including zucchini, red peppers, and red onion, which offer up a variety of nutrients, dietary fiber, and antioxidants. Cilantro also brings a good dose of antioxidants to the party, is unless you’re one of those people who is genetically predisposed to hating cilantro, don’t skip it.
We’ve used whole wheat tortillas, which does bump up our fiber content a little bit. Don’t let tortillas fool you though – they may be thin but they’re very energy dense, and I prefer to consume them in moderation. One per serving is great for me.
More tasty recipes you might enjoy:
Vegetarian Breakfast Burritos
- 1 tsp extra virgin olive oil
- 8 large eggs well whisked
- salt and pepper
- 1 tbsp extra virgin olive oil
- 1 small red onion diced
- 1 medium red pepper diced
- 1 medium zucchini diced
- 14 oz can of black beans drained and rinsed well
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon fine grain sea salt
- 1 cup shredded cheddar cheese
- 1 bunch cilantro roughly chopped
- 6 large whole wheat tortillas
- Heat a large heavy-bottomed frying pan over medium heat.
- Add one teaspoon of extra virgin olive oil, and swirl to coat the bottom of the pan.
- Add the whisked eggs, and after you let the bottom start to set for a moment, use a silicon spatula to scrape along the bottom, pushing the egg from the edges towards the center of the pan.
- Once the eggs are medium-set in a scramble, season them with a bit of salt and pepper, and transfer to a waiting plate.
- Return the same pan to the heat, and add one tablespoon of olive oil. Increase the heat to medium-high.
- Add the red onion and cook, stirring frequently, for about three minutes, until it starts to become translucent.
- Add the zucchini and red pepper, and cook, stirring frequently, until the vegetables are bright in colour and heated through, but still have a bit of crunch. This should take about 5 minutes.
- Add the chili pepper, cumin, smoked paprika, and salt, and stir to combine well.
- Add the black beans, and stir to combine well.
- Push the vegetable and bean mixture to one side of the pan and return the scrambled eggs to the other side of the pan to rewarm slightly.
- Remove the pan from the heat.
- To assemble the burritos, place 1/6th of the egg, 1/6th of the vegetable mixture, a sprinkling of cheese, and a sprinkling of cilantro into the center of a large whole wheat tortilla.
- Fold the tortilla over the filling and tuck the ends in. Roll the rest of the way to finish the burrito.
- Repeat with remaining burritos.
- Either serve immediately, or cool and then place in the fridge or freezer.
- Nutrition values are an estimate only.
This post was first published July 17, 2018. It was re-tested, updated, edited, and republished on July 14, 2020.