Easy Vegan Breakfast Burritos

miraclebaratlanta chef writer avater
By Ashley Woodward • Last Updated: February 16, 2023

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I hope you’ll enjoy making (and consuming) these yummy Burritos as much as I did! They are relatively easy to make and it can be done in under 40 minutes – prep included.

For those who prefer graphical presentation, I’ve created this nice infographic. Below the infographic, you can find the textual version of the recipe (it’s printable!).

If you like the recipe, please share it with your friends and family!

So, let’s learn how to make Easy Vegan Breakfast Burritos with style 😉

Easy Vegan Breakfast Burritos infographics


Name:Easy Breakfast Burritos
Serving Size:Couple
Time Frame:40 minutes
Prep Time:10 minutes
Cook Time:30 minutes
Calories:780 per serving


Here’s the ingredient list for a couples serving size.

Also, in order to make everything easier for you, we’ve listed both Imperial & Metric measurement systems for the individual ingredients. 



  • 2 large sweet potato (diced)
  • 1 teaspoon ground cumin
  • ½ teaspoon sea salt
  • freshly ground black pepper
  • 1 teaspoon coconut oil
  • 2 cloves garlic (minced)
  • ½ can (14.5 oz) black beans (drained)
  • 1 ½ cup organic tofu (scrambled)
  • ½ can (14.5 oz) crushed tomatoes
  • 2 tablespoon fresh chives
  • 2 tablespoon fresh basil
  • 2 large sweet potato (diced)
  • 5 g ground cumin
  • generous pinch of sea salt
  • freshly ground black pepper
  • 5 ml coconut oil
  • 2 cloves garlic (minced)
  • ½ can (375 g) black beans (drained
  • 500 g organic tofu (scrambled)
  • ½ can (375 g) crushed tomatoes
  • 30 g fresh chives
  • 30 g fresh basil


  • Preheat oven to 200 C (400 F)
  • In a medium bowl, combine oil, sweet potato, cumin, sea salt and pepper; using a wooden spoon to coat.
  • Spread the sweet potato on a baking tray lined with parchment paper and roast for 15-20 minutes or until tender. 
  • In a medium pan or skillet, heat coconut oil over a medium-high heat. Add garlic and cook until fragrant. Add drained black beans and cook for 5 minutes. Mash the bean mixture with a fork until the desired consistency is reached. Cover and leave to rest. 
  • Heat a skillet or pan over a medium-high heat and add tofu scramble, cook for 5-10 minutes. Add garlic, basil, and crushed tomato; simmer until thick and creamy (about 5 minutes).
  • Heat a large pan or skillet over a medium-high heat, place one tortilla and leave to cook for 30 -40 seconds, or until golden and flexible. Place burrito on a plate and layer on ¼ cup of the mashed bean/potato mixture, followed by your tofu scramble. Sprinkle fresh chives on top, roll into a burrito and enjoy!


The great thing about this recipe is that you can use any bean you’d like! If you’re after a sweeter taste, try using pinto beans, or even swap out the sweet potato for regular if you’re after a traditional English-breakfast tasting burrito.


Instead of crushed tomato, try implementing a salsa to really spice up your breakfast burrito. Or even add some freshly sliced avocado to give it an extra kick.


You can use vegetables fresh from your garden to save some money. Always keep a fresh herb garden, and if the season is right; use ripe tomatoes!

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