This recipe for vegetarian breakfast burritos is so easy to make! Even without meat, this recipe is perfectly 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 vegetarian breakfast burritos. This is fine for the two of us. It’s about two weeks of breakfast since our household only consists of two and I also had some ready-made pancakes in the freezer (pancake post coming soon). If you have a larger household just double or triple the recipe. It’s still cheap and perfectly delicious.
Before I begin with the recipe/tutorial for these vegetarian burritos I want to make a very important note. I *highly* recommend purchasing the beans in sauce. Using the beans in sauce = avoiding an overly dry burrito.
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 version. Another idea is to use salsa. Whatever you use, just make sure it’s saucy, otherwise your burritos will be dry.
Vegetarian Breakfast Burritos Recipe
Ingredients:
- 1 can of beans in sauce (brand matters in this case – use Goya)
- 6 eggs
- 2 cups of shredded cheddar cheese
- 1/2 cup of uncooked white rice (or 1 cup cooked)
- 12 flour tortillas
1. Measure 1/2 cup of white rice and cook as usual. Everyone has their own way of cooking white rice so I won’t weigh in on that.
2. Make scrambled eggs. Season as you please – I added milk, salt and pepper. Then transfer out of pan temporarily.
3. Pour can of beans into pan and cook until heated through. Approximately 3 or 4 minutes.
4. Add the cooked scrambled eggs and rice into the beans and mix thoroughly until combined. Set aside for a few minutes to let it cool down. I waited about 20 minutes.
5. Start forming your burritos. Add a small amount of the mixture into the center, sprinkle cheese on top, and then fold up burrito style.
6. Pack burritos individually in aluminum foil and then pack them into freezer safe bags.
Vegetarian Breakfast Burritos
Ingredients
- 1 can beans in sauce Goya in the red can
- 6 eggs
- 2 cups shredded cheese
- 1/2 cup uncooked white rice or one cup cooked
- 12 flour tortillas
Instructions
- Measure ½ cup of white rice and cook as usual. Everyone has their own way to cooking white rice, whether you like it sticky or loose. This is personal preference for this recipe so pick which version you like.
- Make scrambled eggs. Season as you please. Transfer out of pan temporarily.
- Pour a can of beans into pan and cook until heated through. Approximately 3-4 minutes.
- Add the scrambled eggs and rice to the beans and mix thoroughly until combined. Set aside for a few minutes to let it cool down. I waited 15-20 minutes.
- Start forming the burritos. Add a small amount of the mixture into he center, sprinkle cheese on top and fold up burrito style.
- Pack burritos individually in aluminum foil and then pack them into freezer safe bags.
- To reheat, unwrap one burrito on a small plate. Microwave for 90 seconds. Turning over every 30 seconds.
Nutrition
How to Heat Vegetarian Breakfast Burritos:
Unwrap 1 burrito and place on small plate. Microwave for 90 seconds. Turning over every 30 seconds.
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!
Need more freezer cooking ideas? Once a Month Meals has lots of ready-to-go freezer menu plans (Vegetarian, Gluten Free, Paleo, Instant Pot and more) and lets you customize your own menu plan.
Yumm! I love that the ingredients are 1. vegetarian (I could cut out meat here and there) and 2. that they’re freezer ready!! I’m such a dope when it comes to freezing stuff– for instance I had no idea that aluminum foil can be used to wrap the item to be frozen.
Why have I never thought of this before? Thank you for sharing! Vegetarian, health-conscious foods are often so difficult to afford, but this is a practical way to save money, and it eliminates any preservatives from being pumped into the food. Thanks, from one veg to another! 😉
Wow, this is awesome! I love that it is freezable!
Those look so good. I want to make a batch of these to keep in the freezer when we are running short of time in the mornings.
These look amazing and healthy too! These would be great for my kids for a hot, yummy breakfast!
This looks delicious. I am trying to eat healthy so I will definitely be giving this a try.
These will be perfect for breakfast before work. My shift starts at either 5am or 6am. I pinned your post to make them this weekend. Thanks
these look fabulous and veggie!
Eggs are NOT vegitarian
There are vegetarian who DO eat eggs AND cheese so those that do will most likely enjoy this recipe!
Uhhh yes they are. So is cheese, honey, and other animal products. Perhaps you are thinking of vegan?
Uhh yes they are. So is dairy and other animal products. You are perhaps thinking of Vegan.
These sound really delicious and a perfect breakfast option.
They look amazing. I love Goya products
that sounds yummy and I am not a vegan! I will have to try this – thanks!
That’s good because they have eggs in them so no worries l
I love freezer cooking because it takes the guesswork out of meals and this looks yummy!
Yum- I am absolutely making these!!!!
Those look delish! About how much stuffing did you add to the center (i.e. 1/4 cup, 1/2 cup, etc). I tend to overstuff my burritos and make a huge mess!
This is a good recipe and will help get more vegetables in to meals or non-vegetarians. This is a good idea!
Ok, that’s it. I’m doing this. You just made me want it more and more as I scrolled down. Love the freezer idea!
Ok yummy! I love burritos but never thought to freeze them.
These look delicious and perfect for a cold morning. I love being able to make things in advance — saves so much time.
looks yummy and so easy! I’m all for easy in the morning 🙂
These looks delicious and what a great idea. I need to do this to save time in the morning. My hubby loves when I cook eggs, but its time consuming to do it every day especially with clean up!
mmm i need to make these!
These look yummy! I’ll have to try them.
I’m always on the look out for vegetarian freezer meals, and this on is perfect!! pinned and shared on twitter.
I would love it if you could share this on my weekly link party Serenity Saturday on my blog Serenity You
Natasha xx
These look so good!! Wish I had one right now! 🙂
I am definitely making these. A great way to make morning easier for me because I never want to eat before I have to leave the house. Easy to take to work, heat & eat at my desk! Pinned/tweeted!
What a great breakfast, I am going to have to try this as I would love to these on hand in the freezer. Perfect for those mornings when you are rushed! Thank you for sharing your post on the Thankful HomeAcre Hop! Hope to see you again on Thursday! – Nancy The Thankful Home Acre Hop
How is an egg vegitarian?
It’s not an animal. Not even a baby animal since eggs we eat are not fertilized…
What size tortillas do you use? The larger “burrito” sized, or the smaller “taco” size?
I believe I used the larger size. I’ve found that the “taco” size tortillas are too difficult to roll up with a decent amount of filling inside.
I’m sad… I went to 5 different stores, including the local Latin store, and did not find those Pinto beans. What do you suggest I do?? I already bought everything to make them too… :’-(
Oh no – I’m so sorry you had so much trouble! I would imagine if you use a small amount of tomato sauce and add a few seasonings to it, then mix a can of regular pinto beans in with the sauce that it would turn out pretty well. I make my own spanish-style beans all the time and I do use spanish seasonings like Adobo and Sazon but I don’t think it’s necessary.
Another easier idea may be using something like taco sauce or some salsa and mixing it in with a regular can of pinto beans.
I can’t guarantee the flavor of either of those ideas since I’ve never tried it myself but I hope this works for you.
I appreciate the tip. What if I used a different Goya bean in sauce? Can I use the kidney beans? Or the pink beans? Then maybe add salsa to that?
Goya beans in a different sauce would work great! So long as the beans are precooked, kidney beans or pinto beans will work fine.
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!
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. 🙂
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.:)
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.
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!!
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.
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! 😀
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
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!!!
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.