Mornings in our house used to be a bit of a scramble – literally and figuratively! Between getting everyone ready and out the door, breakfast often felt like an afterthought, sometimes resorting to sugary cereals or bland toast. That all changed when I perfected this Easy Vegetarian Breakfast Burrito recipe. It wasn’t an overnight success; there were trials with soggy tortillas and bland fillings. But after a few tweaks, it became the undisputed breakfast champion in our home. The kids love that they can (sometimes) customize their fillings, my partner loves that it’s hearty enough to keep them full until lunch, and I love that it’s quick, relatively healthy, and incredibly versatile. These burritos are packed with flavour, protein, and vibrant colours, making even the earliest mornings feel a little brighter. They’ve become our go-to for busy weekdays (thanks to some clever meal-prep) and lazy weekend brunches alike. Honestly, seeing my family eagerly devour a nutritious breakfast that didn’t take hours to prepare feels like a huge win. This recipe isn’t just food; it’s become a happy little ritual, a warm, satisfying start to our day that I’m excited to share. It proves that ‘easy’, ‘vegetarian’, and ‘deliciously satisfying’ can absolutely go hand-in-hand for the most important meal of the day.
Ingredients
Here’s what you’ll need to create these satisfying and flavorful vegetarian breakfast burritos:
- Large Eggs (6): The protein powerhouse and binder for the filling. They create that classic scrambled texture essential for a breakfast burrito.
- Milk or Water (2 tablespoons): Added to the eggs before whisking, this helps create fluffier, more tender scrambled eggs. Use milk for richness or water for a lighter scramble.
- Olive Oil or Butter (1 tablespoon): For cooking the eggs and sautéing vegetables. Olive oil adds a subtle fruity note, while butter provides richness.
- Small Onion (1, finely chopped): Provides a foundational aromatic flavour base for the filling.
- Bell Pepper (1, any color, chopped): Adds sweetness, colour, and a dose of vitamins. Red, yellow, or orange peppers offer a sweeter taste than green.
- Black Beans (1 can, 15 oz, rinsed and drained): A fantastic source of plant-based protein and fiber, adding substance and heartiness to the burritos. Rinsing removes excess sodium.
- Shredded Cheese (1 cup, Cheddar, Monterey Jack, or Mexican blend): Melts beautifully, adding flavour, richness, and helping to bind the filling ingredients together.
- Chili Powder (1 teaspoon): Adds a warm, earthy spice note, characteristic of burrito flavour profiles. Adjust to your preferred heat level.
- Cumin Powder (1/2 teaspoon): Offers a smoky, warm depth of flavour that complements the beans and spices.
- Salt (1/2 teaspoon, or to taste): Enhances all the other flavours in the filling.
- Black Pepper (1/4 teaspoon, or to taste): Provides a gentle hint of spice and complexity.
- Large Flour Tortillas (4-6, 10-inch recommended): The vessel for your delicious filling. Choose tortillas large enough to hold the contents without tearing. Whole wheat or specialty tortillas work well too.
- Optional additions: Cooked breakfast potatoes, corn kernels, spinach, chopped jalapeños (for heat), avocado (sliced or mashed), salsa, sour cream or Greek yogurt, fresh cilantro. These allow for great customization.
Instructions
Follow these simple steps to assemble your delicious Easy Vegetarian Breakfast Burritos:
- Prepare the Eggs: In a medium bowl, whisk together the large eggs and milk or water until well combined and slightly frothy. Season generously with about half of the salt and pepper (1/4 tsp salt, 1/8 tsp pepper). Set aside.
- Sauté the Vegetables: Heat the olive oil or butter in a large non-stick skillet or frying pan over medium heat. Once shimmering or melted, add the finely chopped onion and chopped bell pepper. Sauté for 4-5 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
- Warm the Beans and Spices: Add the rinsed and drained black beans to the skillet with the vegetables. Stir in the chili powder, cumin powder, and the remaining salt and pepper (1/4 tsp salt, 1/8 tsp pepper). Cook for another 2-3 minutes, stirring frequently, until the beans are heated through and the spices are fragrant. Transfer the vegetable and bean mixture to a separate bowl and set aside. Wipe the skillet clean if necessary, or use a separate skillet for the eggs.
- Scramble the Eggs: Return the skillet to medium heat (or use a clean one). If needed, add a tiny bit more oil or butter. Pour the whisked egg mixture into the hot skillet. Let the eggs set for about 30 seconds around the edges, then gently push the cooked portions towards the center with a spatula, allowing uncooked egg to flow underneath. Continue this process, cooking and gently stirring, until the eggs are scrambled to your desired doneness – aim for just set, still slightly moist, as they will cook a little more in the burrito. Avoid overcooking, which can make them rubbery.
- Warm the Tortillas: Warming the tortillas makes them more pliable and easier to fold without tearing. You can do this a few ways:
- Microwave: Wrap the stack of tortillas in a slightly damp paper towel and microwave on high for 30-45 seconds.
- Skillet: Heat each tortilla individually in a dry skillet over medium heat for about 15-20 seconds per side, until warm and soft.
- Oven: Wrap the stack of tortillas in foil and warm in a low oven (around 300°F or 150°C) for 5-10 minutes.
- Assemble the Burritos: Lay one warmed tortilla flat on a clean surface. Layer the fillings down the center of the tortilla, leaving some space around the edges. A good order is often: a sprinkle of cheese, a portion of the scrambled eggs, a scoop of the black bean and vegetable mixture, and then another sprinkle of cheese (this helps everything meld together). Add any optional fillings like avocado or spinach now. Be mindful not to overfill, as this makes rolling difficult.
- Fold the Burritos: Fold the two sides of the tortilla inwards, over the filling, by about an inch or two. Then, take the bottom edge (closest to you) and fold it up tightly over the filling, tucking it in snugly. Continue rolling the burrito away from you until it’s completely sealed.
- Optional: Sear the Burritos: For a golden-brown exterior and to help seal the burrito, you can sear it. Carefully place the folded burrito seam-side down in the (now empty) skillet over medium heat. Cook for 1-2 minutes per side, until lightly golden and crispy. This step also helps melt the cheese further.
- Serve: Serve the Easy Vegetarian Breakfast Burritos immediately while warm, either whole or sliced in half. Offer optional toppings like salsa, sour cream, Greek yogurt, hot sauce, or extra avocado on the side.
Nutrition Facts
- Servings: This recipe typically makes 4 to 6 burritos, depending on the size of your tortillas and how generously you fill them.
- Calories per Serving (Approximate): Around 450-550 kcal per burrito (estimation varies based on tortilla size, amount of cheese, and added optional ingredients).
- Protein (Approx. 20-25g): Crucial for satiety and muscle maintenance, protein from the eggs, beans, and cheese helps keep you feeling full and energized throughout the morning. Starting your day with a good protein source can curb mid-morning cravings.
- Fiber (Approx. 8-12g): Primarily from the black beans, vegetables, and whole wheat tortillas (if used). Fiber aids digestion, helps regulate blood sugar levels, and contributes to a feeling of fullness, supporting sustained energy release.
- Healthy Fats (Varies): Sourced from olive oil, avocado (if added), and cheese. Healthy fats are essential for nutrient absorption and overall health. Using olive oil and avocado provides beneficial monounsaturated fats.
- Vitamins and Minerals: Contains various essential nutrients from the diverse ingredients. Bell peppers are rich in Vitamin C, eggs provide Vitamin D and B vitamins, and beans offer iron and magnesium. A colourful mix ensures a broader range of micronutrients.
- Complex Carbohydrates: Provided by the beans and tortillas (especially whole wheat). These carbs offer sustained energy release, unlike the quick spike and crash associated with simple sugars, making it an ideal breakfast choice for lasting power.
(Disclaimer: Nutritional information is an estimate only and can vary significantly based on specific ingredients, portion sizes, and preparation methods used.)
Preparation Time
- Total Time: Approximately 30 minutes
- Prep Time: 15 minutes (chopping vegetables, whisking eggs, rinsing beans, gathering spices)
- Cook Time: 15 minutes (sautéing vegetables, warming beans, scrambling eggs, assembling, and optional searing)
This timing makes the Easy Vegetarian Breakfast Burrito a feasible option even on busier mornings. With practice, you might even shave a few minutes off! For ultra-quick assembly, components like the vegetable and bean mixture can be prepared ahead of time.
How to Serve
These versatile Easy Vegetarian Breakfast Burritos can be served in various ways to suit any occasion or preference:
- Serve Immediately:
- Enjoy them fresh off the skillet, optionally seared for that perfect golden crust.
- Slice them in half diagonally to showcase the colourful filling – perfect for presentation, especially if serving guests.
- Serve whole for a hearty, hand-held breakfast experience.
- Accompaniments (Offer on the side or add inside before rolling):
- Salsas: Pico de gallo (fresh), salsa verde (tangy), or your favorite roasted tomato salsa (smoky).
- Creamy Elements: Sour cream, plain Greek yogurt (a healthier, high-protein alternative), or mashed avocado/guacamole.
- Heat: Your preferred hot sauce, pickled jalapeños, or fresh chopped chilies.
- Freshness: Chopped fresh cilantro or a squeeze of lime juice just before serving brightens the flavours.
- Extra Veggies: A side of fresh greens or sliced tomatoes.
- Serving Contexts:
- Weekday Grab-and-Go: Make a batch ahead, wrap individually, and simply reheat for a quick, satisfying breakfast before heading out the door.
- Weekend Brunch: Elevate the experience by serving alongside fresh fruit salad, breakfast potatoes, or a simple green salad. They make a fantastic centerpiece for a vegetarian brunch spread.
- Breakfast for Dinner (Brinner): These burritos are substantial enough for a light, fun evening meal.
- Customizable Bar: For gatherings, set out the tortillas and various fillings (eggs, bean mixture, cheese, different veggies, sauces) and let everyone build their own perfect burrito.
Additional Tips
Make your Easy Vegetarian Breakfast Burrito experience even better with these handy tips:
- Customize Your Veggies: Don’t feel limited to onions and peppers! Sautéed mushrooms, wilted spinach or kale (add right at the end with the beans), corn kernels, or even leftover roasted sweet potatoes or zucchini make excellent additions. This is a great way to use up leftover vegetables.
- Spice It Up (or Down): Adjust the heat level to your liking. Add a pinch of cayenne pepper or red pepper flakes to the eggs or bean mixture for more kick. For a milder version, reduce or omit the chili powder and ensure your bell pepper is sweet (red/yellow). Smoked paprika can also add a nice flavour dimension without much heat.
- Tortilla Tactics: Warming the tortillas is crucial for preventing cracks. If you consistently struggle with tearing, ensure your tortillas are fresh and consider using slightly larger ones (12-inch) for easier rolling, especially if you like generous fillings. Whole wheat tortillas add extra fiber and nutrients.
- Cheese Choices: Experiment with different cheeses! Pepper Jack adds spice, a smoked gouda provides depth, or crumbled feta offers a tangy, salty bite. Using a good melting cheese helps hold the burrito together. For optimal meltiness, add some cheese directly to the hot eggs just before removing from the skillet, and sprinkle more during assembly.
- Make-Ahead Master: This recipe is perfect for meal prep. Cook the scrambled eggs and the vegetable/bean mixture separately and store them in airtight containers in the fridge for up to 3-4 days. Assemble and sear the burritos just before serving, or assemble completely and reheat.
- Freezing for Future Breakfasts: These burritos freeze exceptionally well! Let the cooked fillings cool completely before assembling (this prevents sogginess). Assemble the burritos, omitting wet ingredients like fresh salsa or excessive sour cream inside (serve those on the side later). Wrap each burrito tightly in plastic wrap, then in aluminum foil, or place the plastic-wrapped burritos in a freezer-safe bag. Label with the date and freeze for up to 2-3 months.
- Don’t Overstuff: It’s tempting to load up your burrito, but overfilling is the main culprit behind messy eating and difficulty rolling. Aim for a balanced amount of filling placed slightly off-center, leaving enough tortilla edge to fold and seal securely. Practice makes perfect!
- Achieve the Perfect Sear: For that desirable crispy, golden-brown exterior, make sure your skillet is adequately heated (medium heat works well) before placing the burrito seam-side down. Don’t overcrowd the pan if searing multiple burritos. A little patience (1-2 minutes per side) results in a much better texture and helps seal the burrito closed.
FAQ Section
Here are answers to some frequently asked questions about the Easy Vegetarian Breakfast Burrito:
- Q: Can I make this breakfast burrito vegan?
- A: Absolutely! To make it vegan, replace the eggs with a tofu scramble (crumble firm or extra-firm tofu and sauté it with nutritional yeast, turmeric for colour, black salt/kala namak for an ‘eggy’ flavour, and your choice of spices). Use a plant-based shredded cheese alternative, ensure your tortillas are vegan (most flour tortillas are, but check ingredients), and use olive oil instead of butter. Omit the milk or use plant-based milk in the tofu scramble if desired.
- Q: How can I make this recipe gluten-free?
- A: Simply swap the flour tortillas for certified gluten-free tortillas. Corn tortillas are naturally gluten-free and work well, although they are often smaller, so you might need to make more, smaller burritos or “breakfast tacos.” There are also many excellent gluten-free wrap brands available made from alternative flours like almond, coconut, or cassava.
- Q: Are these burritos good for meal prep? How far in advance can I make them?
- A: Yes, they are fantastic for meal prep! You can prepare the fillings (egg scramble, veggie/bean mix) and store them separately in the fridge for up to 4 days, assembling just before eating. Alternatively, you can fully assemble and wrap the burritos (without searing) and store them in the fridge for 2-3 days. For longer storage, freezing is the best option (see tip #6 above).
- Q: What’s the best way to reheat a pre-made or frozen breakfast burrito?
- A: For refrigerated burritos: Microwave for 1-2 minutes, or heat in a skillet over medium-low heat (turning occasionally) until warmed through. For frozen burritos: Thaw overnight in the refrigerator for best results, then reheat as above. From frozen, remove foil/plastic, wrap loosely in a damp paper towel, and microwave for 2-4 minutes, flipping halfway. For a crispier finish after microwaving or thawing, sear it in a lightly oiled skillet or toast it in an oven/toaster oven/air fryer at 350°F (175°C) for 5-10 minutes.
- Q: What other fillings can I add?
- A: Get creative! Consider adding cooked diced potatoes or sweet potatoes, sautéed mushrooms, crumbled veggie sausage, corn salsa, spinach, kale, different types of beans (like pinto beans), jalapeños for heat, or different spices like smoked paprika or oregano. Avocado or guacamole is almost always a welcome addition!
- Q: How do I prevent my breakfast burritos from getting soggy?
- A: Sogginess usually comes from excess moisture. Ensure your scrambled eggs aren’t too wet. Drain the beans and sautéed vegetables well. Most importantly, let all cooked fillings cool slightly (at least for 5-10 minutes) before assembling the burritos, especially if you plan to store them. Avoid adding very wet ingredients like fresh salsa inside the burrito if storing; serve it on the side instead. Searing the burrito can also help create a barrier.
- Q: Are these breakfast burritos kid-friendly?
- A: Yes, very! Most kids love the familiar format. You can easily adjust the spice level by omitting chili powder or hot sauce. Let them help choose fillings they like (cheese, beans, eggs are usually hits). You might want to cut the finished burrito into smaller, more manageable pieces for younger children.
- Q: How can I boost the protein content further?
- A: While already protein-rich, you can increase it by adding an extra egg or two, using more black beans, incorporating crumbled tofu or a plant-based sausage crumble, choosing a higher-protein cheese like cottage cheese (mixed into the eggs) or certain Swiss varieties, or using high-protein or keto-friendly tortillas if they fit your dietary needs. Adding Greek yogurt as a topping instead of sour cream also adds protein.

Easy Vegetarian Breakfast Burrito
Ingredients
Here’s what you’ll need to create these satisfying and flavorful vegetarian breakfast burritos:
- Large Eggs (6): The protein powerhouse and binder for the filling. They create that classic scrambled texture essential for a breakfast burrito.
- Milk or Water (2 tablespoons): Added to the eggs before whisking, this helps create fluffier, more tender scrambled eggs. Use milk for richness or water for a lighter scramble.
- Olive Oil or Butter (1 tablespoon): For cooking the eggs and sautéing vegetables. Olive oil adds a subtle fruity note, while butter provides richness.
- Small Onion (1, finely chopped): Provides a foundational aromatic flavour base for the filling.
- Bell Pepper (1, any color, chopped): Adds sweetness, colour, and a dose of vitamins. Red, yellow, or orange peppers offer a sweeter taste than green.
- Black Beans (1 can, 15 oz, rinsed and drained): A fantastic source of plant-based protein and fiber, adding substance and heartiness to the burritos. Rinsing removes excess sodium.
- Shredded Cheese (1 cup, Cheddar, Monterey Jack, or Mexican blend): Melts beautifully, adding flavour, richness, and helping to bind the filling ingredients together.
- Chili Powder (1 teaspoon): Adds a warm, earthy spice note, characteristic of burrito flavour profiles. Adjust to your preferred heat level.
- Cumin Powder (1/2 teaspoon): Offers a smoky, warm depth of flavour that complements the beans and spices.
- Salt (1/2 teaspoon, or to taste): Enhances all the other flavours in the filling.
- Black Pepper (1/4 teaspoon, or to taste): Provides a gentle hint of spice and complexity.
- Large Flour Tortillas (4-6, 10-inch recommended): The vessel for your delicious filling. Choose tortillas large enough to hold the contents without tearing. Whole wheat or specialty tortillas work well too.
- Optional additions: Cooked breakfast potatoes, corn kernels, spinach, chopped jalapeños (for heat), avocado (sliced or mashed), salsa, sour cream or Greek yogurt, fresh cilantro. These allow for great customization.
Instructions
Follow these simple steps to assemble your delicious Easy Vegetarian Breakfast Burritos:
- Prepare the Eggs: In a medium bowl, whisk together the large eggs and milk or water until well combined and slightly frothy. Season generously with about half of the salt and pepper (1/4 tsp salt, 1/8 tsp pepper). Set aside.
- Sauté the Vegetables: Heat the olive oil or butter in a large non-stick skillet or frying pan over medium heat. Once shimmering or melted, add the finely chopped onion and chopped bell pepper. Sauté for 4-5 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
- Warm the Beans and Spices: Add the rinsed and drained black beans to the skillet with the vegetables. Stir in the chili powder, cumin powder, and the remaining salt and pepper (1/4 tsp salt, 1/8 tsp pepper). Cook for another 2-3 minutes, stirring frequently, until the beans are heated through and the spices are fragrant. Transfer the vegetable and bean mixture to a separate bowl and set aside. Wipe the skillet clean if necessary, or use a separate skillet for the eggs.
- Scramble the Eggs: Return the skillet to medium heat (or use a clean one). If needed, add a tiny bit more oil or butter. Pour the whisked egg mixture into the hot skillet. Let the eggs set for about 30 seconds around the edges, then gently push the cooked portions towards the center with a spatula, allowing uncooked egg to flow underneath. Continue this process, cooking and gently stirring, until the eggs are scrambled to your desired doneness – aim for just set, still slightly moist, as they will cook a little more in the burrito. Avoid overcooking, which can make them rubbery.
- Warm the Tortillas: Warming the tortillas makes them more pliable and easier to fold without tearing. You can do this a few ways:
- Microwave: Wrap the stack of tortillas in a slightly damp paper towel and microwave on high for 30-45 seconds.
- Skillet: Heat each tortilla individually in a dry skillet over medium heat for about 15-20 seconds per side, until warm and soft.
- Oven: Wrap the stack of tortillas in foil and warm in a low oven (around 300°F or 150°C) for 5-10 minutes.
- Assemble the Burritos: Lay one warmed tortilla flat on a clean surface. Layer the fillings down the center of the tortilla, leaving some space around the edges. A good order is often: a sprinkle of cheese, a portion of the scrambled eggs, a scoop of the black bean and vegetable mixture, and then another sprinkle of cheese (this helps everything meld together). Add any optional fillings like avocado or spinach now. Be mindful not to overfill, as this makes rolling difficult.
- Fold the Burritos: Fold the two sides of the tortilla inwards, over the filling, by about an inch or two. Then, take the bottom edge (closest to you) and fold it up tightly over the filling, tucking it in snugly. Continue rolling the burrito away from you until it’s completely sealed.
- Optional: Sear the Burritos: For a golden-brown exterior and to help seal the burrito, you can sear it. Carefully place the folded burrito seam-side down in the (now empty) skillet over medium heat. Cook for 1-2 minutes per side, until lightly golden and crispy. This step also helps melt the cheese further.
- Serve: Serve the Easy Vegetarian Breakfast Burritos immediately while warm, either whole or sliced in half. Offer optional toppings like salsa, sour cream, Greek yogurt, hot sauce, or extra avocado on the side.
Nutrition
- Serving Size: one normal portion
- Calories: 550
- Fiber: 12g
- Protein: 25g