These easy-to-make Vegetarian Breakfast Burritos are delicious, filling, and great for meal prepping. Eliminate the stress of figuring out breakfasts and grab one of these to take with you to work!
This recipe for vegetarian breakfast burritos is so easy to make! Even without meat, this recipe is very hearty. The burritos are on the smaller side but oh-so-filling, especially when you down it with a nice cup of morning coffee. They’re cheesy and delicious and taste authentically Hispanic.
Typically, when I freezer cook I make extremely large quantities to last us a while. But since we now have a smaller freezer, I’ve had to make my freezer cooking batches a little smaller.
This recipe makes 12 breakfast burritos. This is fine for the two of us. It’s about two weeks worth of breakfasts and I also had some ready-made pancakes in the freezer. If you have a larger household just double or triple the recipe. It’s still cheap and delicious.
🌯 Ingredients
Beans in Sauce – In this case, the brand matters. I used Goya as those are the most authentic. If you just get the can of beans without the sauce, the burritos will be too dry. The beans in sauce makes all the difference!
It gives a nice Spanish flavor to every part of the burrito and eliminates the need for additional seasonings aside from salt and pepper. I’m partial to the Goya brand (no, I’m not being paid to say this) because it’s the brand I grew up eating. Look for the red can, not the blue. Those are the ones with sauce.
Rice – Use plain old white rice. You’ll want to have these cooked ahead of time. I will sometimes make it the night before and refrigerate it until I am ready to put these together.
Flour Tortillas – We have a local hispanic store where I can pick up freshly made ones, but I used the prepackaged version for this recipe in case you are in an area where you can’t find fresh ones as easily.
🍽️ Instructions
Step One: Measure 1/2 cup of white rice and cook as usual. Everyone has their own way of cooking white rice. I used the stove top here, but recently have started using the Instant Pot. It all works, so use what you have.
Step Two: Scramble the eggs. Season as you please – I added milk, salt and pepper. Scoop them into a bowl temporarily.
Step Three: Pour the can of beans into pan and cook until heated through. It should only take three or four minutes.
Step Four: Add the cooked scrambled eggs and rice into the beans and mix thoroughly until combined. Set aside for about twenty minutes to let it cool down.
Step Five: Start forming your burritos. Add a small amount of the mixture into the center, sprinkle cheese on top, and then fold up burrito style.
Step Six: Pack burritos individually in aluminum foil and then pack them into freezer safe bags.
📌 Items to Note
To reheat, unwrap one burrito and place it on a small plate. Microwave for 90 seconds, turning over every 30 seconds.
This is a great recipe for mix-and-match meal prepping. I have been known to add a few leftovers from the previous night’s dinner into these burritos. I included some leftover sautéed veggies last week, and I got a great deal on shrimp, so they may end up in next week’s burritos!
Related Recipes
Vegetarian Meal Prep Breakfast Bowls – These are great for meal prepping and are fun to mix up with these burritos. I hate to eat the same thing for breakfast day in and day out, so these give me some healthy variety.
Healthy Oatmeal Flour Waffles – Even on the days when you feel like eating something different, you can still go healthy. I love these oatmeal flour waffles. They give me a little bit of sweet and I know I am still eating healthy.
I hope you enjoy this recipe for vegetarian breakfast burritos. They are perfectly freezer friendly, so they speed up my mornings quite a bit and also save a considerable amount of money over store-bought breakfast burritos, and they taste a ton better!
Vegetarian Breakfast Burritos
Ingredients
- 1 can Beans in Sauce Goya in the red can
- 6 Eggs
- 2 cups Cheese shredded
- 1 cup White Rice cooked
- 12 Flour Tortillas
Instructions
- Start with one cup of cooked rice. I used my Instant Pot, but you can easily cook this on the stove.
- In a skillet, make scrambled eggs. Season for your preferences. Transfer out of pan temporarily.
- Pour the can of beans in sauce into the skillet and heat them through. It will take about 3-4 minutes.
- Add the scrambled eggs and rice to the beans and mix thoroughly until it is well combined. Set aside to let it cool down.
- Start forming the burritos. Add a small amount of the eggs/beans/rice mixture in the center, sprinkle cheese on top and fold it up burrito style.
- Pack burritos individually in aluminum foil and then add them to freezer safe bags.
- To reheat, unwrap one burrito on a small plate. Microwave for 90 seconds. Turning over every 30 seconds.
Notes
Nutrition
This is a really simple and good recipe – I added a seeded jalapeno for flavor, and toasted the tortilla so it doesn’t get as mushy when you microwave it later.
OMG!!! These are going straight to pinterest hall of fame(and in my stomach)
Normally I’m not much for breakfast burritos but these are delicious.
To make it cheaper I substituted some of your ingredients with a can of cheap baked beans, a package of taco seasoning and leftover Cuban rice and beans, and added some baby spinach.
Best ever burritos!!!
Is there a recommended way to heat these in the oven from frozen? I prefer to skip the microwave as much as possible.
I strictly use the microwave for these so I’m afraid I can’t help much. I would only bake them long enough to heat them through as everything inside is already cooked.
I would thaw them in the fridge over night, then brush with a little olive oil and pop in the oven @ 350 degrees for 20 min – turning them over half way
Hello, I just wanted to let you know that I found this recipe through the search for roundups on Learn to Blog hangouts.It looked so yummy that I used it in my first ever round up that I created yesterday. Here is a link to view it if you are interested, http://thirtysomethingsupermom.com/7-freezer-table-breakfast-ideas/ As I said, I am new to roundups so I hope I did everything right. If there is anything you feel I need to change, I would be more than happy to do so. Thank you for the great recipe! You can delete this comment now if you would like:)
Thanks for including me, Melissa! 😀
U could also use quinoa in place of the rice or a little of each. Also a little hot sauce would ramp up your metabolism.
Love this idea! My daughter and I are making 20 mini ones for her and her brothers lunches this week. Thanks for the great idea!!
I love your site & can’t wait to try these, i am a vegetarian so it is nice to find these. I also love freezer cooking & lived that way for yrs with 3 sons at home.
I have never had Burritos but this breakfast looks mouth-watering and am going to make them. There is nothing that my husband won’t eat in this (well, maybe the rice but I’m not telling) so am looking forward to making these. Thanks for recipe.
Thanks, Deirdre! I hope you and your husband enjoy it. The flavors are so great in this burrito that your husband will barely even notice the rice.:)
This recipe looks delicious and easy – perfect for a vegetarian like me – and a busy mom also! When I went to buy the ingredients, I noticed the Goya beans in the sauce contain “ham flavor” – not vegetarian at all! Just wanted to let you know so other people who are vegetarians are aware…are you aware of another brand of beans in sauce that don’t contain meat?
I’m not aware of any other beans in sauce brands but if there’s nothing else available I think mixing salsa or a can of flavored tomato sauce would give a similar effect. Just be sure to season to taste. 🙂
These are really fabulous! I made these a few weeks ago and stuck them in the freezer. I used leftover white rice and a can of chili beans (eggs and cheese, too) because that’s what I had on hand. My DH really liked them, too!