Easy Vegan Breakfast Burritos for Meal Prep (Freezer-Friendly!)

These Vegan Breakfast Burritos are everything I want in a morning meal—filling, flavorful, and loaded with veggies. They’re meal-prep friendly and freezer-ready too, making my chaotic mornings a little more peaceful.

From the crispy roasted potatoes to the creamy cashew sauce, this recipe balances flavor, texture, and nutrition in a hand-held wrap that satisfies every craving.

Why You’ll Love These Vegan Breakfast Burritos

• Wholesome and hearty: Packed with veggies, beans, and creamy avocado
• Customizable: Easy to swap in your favorite ingredients
• Meal-prep friendly: Great for freezing or making ahead
• 100% vegan and easily gluten-free with the right tortillas
• Kid-friendly and freezer safe

Ingredients You’ll Need

For the Roasted Potatoes:

• 4–5 medium potatoes (about 600g), chopped into 1-inch cubes
• ½ tbsp oil
• ½ tsp onion powder
• ¼ tsp smoked paprika
• ¼ tsp cumin seeds
• Sea salt and pepper to taste

And For the Burritos:

• 1 avocado, sliced
• 1 (15 oz) can kidney beans, drained and rinsed (or beans of choice)
• 1 green bell pepper, chopped
• 2 tomatoes, chopped
• 5 oz (140 g) mushrooms, sliced
• 1 onion, chopped
• 2 garlic cloves, minced
• 2–3 tbsp red cabbage, shredded
• 4 large flour tortillas (use gluten-free if needed)
• ½ tbsp oil
• 1 tsp dried oregano
• ¾ tsp ground cumin
• ½ tsp onion powder
• ⅓ tsp smoked paprika
• Sea salt and pepper to taste

For the Cashew Sauce:

• 2 tbsp (32 g) cashew butter
• Juice of ½ lime
• Water to thin
• ⅓ tsp onion powder
• ¼ tsp garlic powder
• Hot sauce to taste
• Salt and pepper to taste

How to Make Vegan Breakfast Burritos

Step 1: Roast the Potatoes

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss chopped potatoes with oil, onion powder, cumin seeds, paprika, salt, and pepper.
3. Spread on the baking sheet and bake for about 30 minutes, or until golden and crispy.

And Step 2: Make the Cashew Sauce

1. In a small bowl, whisk together all the cashew sauce ingredients.
2. Add just enough water to create a creamy, drizzle-able consistency.

For Step 3: Cook the Veggie Filling

1. Heat oil in a skillet over medium heat.
2. Sauté onion, mushrooms, and bell pepper for 5 minutes.
3. Add garlic, tomatoes, oregano, cumin, smoked paprika, onion powder, salt, and pepper.
4. Cook for an additional 1–2 minutes until fragrant and softened.

Step 4: Assemble the Burritos

1. Toast a tortilla in a dry pan or warm briefly in the oven.
2. Layer in 2–3 tablespoons each of the veggie mix, roasted potatoes, kidney beans, avocado, red cabbage, and a drizzle of cashew sauce.
3. Fold the sides inward, then roll the tortilla tightly into a burrito.
4. Toast seam-side down in a pan for a few minutes to seal and crisp the outside.

Enjoy warm, or wrap tightly and freeze for later!

Storage and Meal Prep Tips

• Wrap burritos in foil or parchment, then store in a freezer bag for up to 3 months.
• To reheat, microwave wrapped burritos for 1–2 minutes or warm in a pan.
• Leftover filling keeps well in the fridge for 3–4 days.

Flavor Boosts & Variations

• Add tofu scramble for a protein-packed twist
• Swap cashew butter for tahini or sunflower seed butter
• Add rice or quinoa for a more filling burrito
• Spice it up with jalapeños, chipotle sauce, or sriracha
• Make it breakfast-style with sautéed spinach or vegan sausage

FAQs About Vegan Breakfast Burritos

What goes in a vegan breakfast burrito?

Roasted potatoes, beans, veggies, avocado, and a creamy sauce like cashew lime.

Are these burritos freezer-friendly?

Yes! They’re perfect for meal prepping and freezing.

Can I skip the cashew butter?

Swap it for tahini or even almond butter for a different twist.

Can I use canned potatoes?

Yes, just roast a little less to avoid mushiness.

What tortillas work best?

Large flour tortillas roll best, but gluten-free versions work too.

What’s a good bean replacement?

Lentils, tofu, or even vegan sausage crumbles.

Serving Suggestions

• With fresh fruit or a smoothie on the side
• Serve with salsa, guac, or vegan sour cream
• Add a green salad for a lunch version

More Vegan Breakfast Ideas You’ll Love

• Easy Saucy Ramen Noodles (Vegan Recipe)
• Overnight Oats Recipe
• Chocolate Berry Smoothie Bowl

Tried these Vegan Breakfast Burritos? Share your photos and tag me on Pinterest. I LOVE seeing your creations! 🌯💚

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