These easy-to-make Vegetarian Breakfast Burritos Freezer Meal are delicious, filling, and great for meal prepping. Best of all, they take less than 25 minutes!
This recipe is so easy to make! Even without meat, it is very hearty. The burritos are on the smaller side but oh-so-filling, especially when you serve it with a nice cup of morning coffee. They’re cheesy and delicious and taste amazing.
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 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.
🍽️ Why This Recipe Works
It’s Easy: Making these burritos is so easy can be done in just 25 minutes. What’s better than that?
Tasty: Eating a tasty breakfast is so easy when you have recipes like this one. You won’t regret it!
12 Burritos: Whether you are feeding a group of people or are meal prepping, having a dozen burritos per batch is amazing.
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 the 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.
Update: A reader brought to my attention that the particular can of beans I recommend has ham flavoring. I didn’t notice this! If you are unable to find another variety without ham flavoring, simply add a small amount of tomato sauce to the pinto beans and add a few seasonings to make your own. Another idea is to use salsa. Whatever you use, just make sure it’s saucy, otherwise your burritos will be dry.
Rice – Use plain old white rice. You’ll want to have this cooked ahead of time. I will sometimes make it the night before and refrigerate it until I am ready to put the burritos 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.
Step One: Measure ½ cup of white rice and cook as usual. Everyone has their own way of cooking 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 them individually in aluminum foil and then place them into freezer safe Ziploc bags.
📌 Expert Tips
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!
Yes, add meat to the breakfast burritos. Sausage or bacon would both be pretty delicious. We usually skip the meat to save a little money, but it does taste good too.
You should place them on a plate and heat them in the microwave for a total of 90 seconds. I recommend turning them every 30 seconds, so they cook evenly.
If you want to have some in the fridge and ready to serve in the mornings, they will last around three days. Just keep them airtight and heat them before eating, and you will be good to go.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!
Vegetarian Breakfast Burritos
- 1 can Beans in Sauce Goya in the red can
- 6 Eggs
- 2 cups Cheese shredded
- 1 cup White Rice cooked
- 12 Flour Tortillas
- 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 to your preferences. Set aside when cooked.
- 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.