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.
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.
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!
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
- 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 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.