I’m no one’s friend in the morning until I’ve sipped my 2 cups of coffee, which is why I strive to avoid cooking a full breakfast every day. My freezer is stocked with these vegetarian breakfast burritos. You grab one, zap it, and enjoy a hot, cheesy meal in under 2 minutes without dirtying a single pan!
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 them with a nice cup of morning coffee. They’re cheesy, delicious, and taste amazing.
Typically, when I freezer cook and meal prep, 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, feel free to 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 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 but now that I know, I checked, and it appears to be an artificial flavor (gotta love processed food, right?). So there is no actual meat in there! 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.
✅Cheese – I like to shred my own, but you can buy pre-shredded for convenience.
📝 Instructions
👉Step 1: 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 2: Scramble the eggs. Season as you please – I added milk, salt and pepper. Scoop them into a bowl temporarily.
👉Step 3: Pour the can of beans into pan and cook until heated through. It should only take three or four minutes.
👉Step 4: 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 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.
👉Step 6: Pack them individually in aluminum foil or clingfilm, and then place them into freezer safe Ziploc bags.
📌 Expert Tips
🔸Avoid the “soggy bottom. As mentioned above, let the filling cool completely before rolling the burritos. This way, the tortilla stays chewy, not mushy.
🔸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!
❓ FAQ
Yes, feel free to add meat to the breakfast burritos. Sausage or bacon would both be delicious.
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.
Related Recipes
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
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 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.
Notes
Nutrition
Hi!
Ginny Collins is a passionate foodie and recipe creator of Savor and Savvy and Kitchenlaughter. Indoors she focuses on easy, quick recipes for busy families and kitchen basics. Outdoors, she focuses on backyard grilling and smoking to bring family and friends together. She is a lifelong learner who is always taking cooking classes on her travels overseas and stateside. Her work has been featured on MSN, Parade, Fox News, Yahoo, Cosmopolitan, Elle, and many local news outlets. She lives in Florida where you will find her outside on the water in her kayak, riding her bike on trails, and planning her next overseas adventure.
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.
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.
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.
How is an egg vegitarian?
It’s not an animal. Not even a baby animal since eggs we eat are not fertilized…
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
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!
These look so good!! Wish I had one right now! 🙂
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 yummy! I’ll have to try them.
mmm i need to make these!
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!
looks yummy and so easy! I’m all for easy in the morning 🙂
These look delicious and perfect for a cold morning. I love being able to make things in advance — saves so much time.
Ok yummy! I love burritos but never thought to freeze them.
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!