These hearty vegan freezer burritos are the perfect meal prep breakfast. Packed with veggies, tofu, and refried beans.
This may sound odd, but the concept of freezer burritos entered my life only recently. I mean, I knew they existed, but I never ventured to try one because I assumed the texture might be less than pleasant – and frozen food tends to get a bad rap in general.
A few months ago though, I plopped a few of these foreign objects into my basket during a particularly hangry and disoriented Trader Joe’s run. Once I reheated one back home, I was pleasantly surprised that the tortilla actually kept its integrity, and the beans and melty cheese made it into a really satisfying meal.
Wouldn’t it be great, I figured, if I could make these myself and keep them stocked in the freezer? That way I could control the quality of the ingredients and leave out any unnecessary preservatives, and still enjoy their convenience.
These freezer-friendly vegan breakfast burritos are the ideal meal prep item for those of us who crave savory food in the morning but don’t always have time to put it together. They’re filled with homemade refried beans, a flavorful Tex-Mex tofu scramble, and vegan cheese (optional), resulting in a high-protein meal that keeps you full for hours.
Quick Recipe Summary
- What: Plant-based breakfast burritos with refried beans, scrambled tofu, and store-bought “cheese”.
- Why You’ll Love It: A satisfying savory breakfast option with 25 grams of protein per burrito. These can be served right away or frozen for later.
- How: Make the tomato tofu scramble (i.e. the vegan answer to scrambled eggs) and homemade refried beans, then roll them up in tortillas, and freeze if desired.
Key Ingredients + Substitutions
- Firm Tofu: This style of tofu imitates the fluffy, tender texture of scrambled eggs perfectly.
- Fresh Tomato: Adds umami to the tofu scramble.
- Turmeric: Lends a yellow hue to the tofu to give it that eggy look. It’s optional, though – if you don’t already have it, feel free to skip it.
- Frozen Corn: An easy way to add more veggies to this meal.
- Beans: I like the color contrast of black beans, but you could also use pinto. Alternatively, if you’re low on time, use canned refried beans instead of making your own.
- Plant-Based Cheese: I recommend cheddar here. My favorite vegan cheese is Good Planet (it’s made with olive oil and melts perfectly); Violife is also tasty. Feel free to use dairy cheese if you prefer.
- Tortillas: Be sure to buy the large, burrito-size 12-inch wraps (sometimes labeled “Sonora-style”).
How to Make Vegan Freezer Breakfast Burritos (Step-by-Step Photos)
Find complete instructions with ingredient amounts in the recipe card below.
Step 1: Sauté Bell Peppers
Cut a red bell pepper into strips and cook in olive oil for a few minutes until tender. Remove from the skillet and set aside.
Step 2: Start the Tofu Scramble
Add half of your diced onions to the same skillet and cook them until soft. Then add the diced tomato, fresh garlic, and spices, and cook until the tomatoes are collapsed and juicy, about 3 minutes.
Step 3: Finish the Scramble
Add crumbled tofu and frozen corn. Continue cooking for a few minutes until everything is warmed through, then finish with lots of minced cilantro.
Step 4: Start the Refried Beans
Cook the remaining diced onions in a separate skillet until soft. Then stir in garlic and cumin.
Add drained and rinsed black beans, and smash them with a potato masher until most of them are crushed.
Step 5: Finish the Refried Beans
Add water and lime juice, and simmer until the beans are thickened and fragrant, 3 to 4 minutes.
Step 6: Roll the Burritos
Tip: If serving the burritos right away, go ahead and assemble them warm. If freezing, allow the fillings to cool for about 15 minutes before rolling the burritos; otherwise, the tortillas might get soggy.
To roll, lay a tortilla flat, spread some of the beans in the center, then top with the tofu scramble, sautéed peppers, and cheese. Fold the sides over the fillings, then while holding them down, roll the bottom part of the tortilla up and over, tucking the burrito tightly as you go.
Step 7: Freeze the Burritos (Optional)
If meal-prepping, wrap each burrito tightly in foil, and place in a zip-top bag or freezer-safe container. Store in the fridge for up to 4 days, or freeze immediately for up to 3 months.
Serving Suggestions
Although these burritos are a complete meal on their own, if you’d like to add a condiment, I recommend mashed avocado or guacamole, chipotle mayo, or salsa.
P.S. If you wanna make these even more filling, add some air fried tempeh “bacon”.
FAQ’s
When stored properly – i.e. tightly wrapped and stored in a bag/container – these will be good for about 3 months.
Unwrap the burrito, place it on a plate, and microwave in 60- to 90-second intervals, flipping once halfway through, until warm throughout. Alternatively, you may reheat these in a 375ºF oven for 20-30 minutes. (Let burritos sit for a couple of minutes before consuming, as the interior may be extremely hot.)
This recipe is already basically GF. Just make sure to use GF tortillas and you’re set!
More Plant-Based Breakfast Options
- Chocolate Peanut Butter Chia Pudding
- Chickpea Flour Frittata
- Zero-Sugar Strawberry Chia Pudding
- Carrot Oatmeal Cookies
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.
The Full Recipe
Vegan Freezer Breakfast Burritos
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 5–6 burritos 1x
- Category: Breakfast
- Cuisine: Tex-Mex
- Diet: Vegan
Description
These hearty vegan burritos are packed with veggies, scrambled tofu, and refried beans. They can be enjoyed right away or frozen for later.
Ingredients
- One 14-ounce block “firm” tofu
- About 3 tablespoons extra virgin olive oil, divided
- 1 red bell pepper, ribs and seeds removed, thinly sliced
- 1 medium yellow onion, finely diced, divided
- 4 medium garlic cloves, minced, divided
- 1 vine tomato, finely chopped
- 1 teaspoon smoked paprika
- 1 1/2 teaspoons ground cumin, divided
- 1/2 teaspoon turmeric (optional)
- Fine sea salt + freshly ground black pepper
- 1/2 cup frozen corn kernels
- 1/4 cup minced cilantro
- Two 15-ounce cans black beans, drained and rinsed* (see note below)
- 1 tablespoon lime juice
- 5–6 12-inch burrito-size tortillas
- About 1/2 cup vegan cheddar cheese shreds, like Good Planet or Violife
- For serving (optional): mashed avocado and/or chipotle mayo
Instructions
- Drain tofu and press it in a tofu press, or: place it on a plate, then top with another plate or cutting board, and weigh it down with something heavy (like a couple of cans) to squeeze out as much water as possible. Set aside for 10 to 15 minutes, periodically draining off the water that pools in the plate.
- Heat 1 tablespoon oil in a large skillet over medium heat. Add bell peppers, and cook until they’re soft and lightly golden, 6 to 8 minutes. Remove from skillet and set aside.
- Make the tofu scramble. Add a splash more oil to the skillet, along with half of the diced onions. Cook until they’re soft and lightly golden, about 5 minutes. Then add half of the minced garlic, the tomato, 1 teaspoon smoked paprika, 1/2 teaspoon each cumin, turmeric, and salt, and lots of black pepper. Cook until the tomatoes are collapsed and juicy, about 3 minutes.
- Crumble tofu into tiny bits and add to the skillet, along with 1/2 cup corn. Cook until everything is warmed through, about 3 minutes. Turn the heat off, stir in 1/4 cup minced cilantro, and adjust the seasonings if needed.
- Make the beans. In a separate medium skillet, heat the remaining tablespoon of oil over medium heat. Add the remaining onions with 1/2 teaspoon salt, and cook until soft and lightly golden, about 5 minutes. Then add the remaining garlic and 1 teaspoon cumin. Cook for 30 seconds.
- Add the rinsed beans to the skillet and mash with a potato masher until most of them are crushed. Add 1 tablespoon lime juice and 1/2 cup water. Stir to combine and bring to a simmer. Cook, stirring occasionally, until the beans are thick and fragrant, 3 to 4 minutes.
- If freezing burritos, allow tofu and beans to cool slightly before wrapping; otherwise the tortillas might get soggy.
- To assemble, spread a layer of the beans in the center of each tortilla. Top with a heap of tofu, a few pieces of bell pepper, and a sprinkle of cheese. Tuck in the sides and roll up into a burrito.
- To freeze, wrap tightly in foil* and place burritos in a zip-top bag or freezer container. Refrigerate burritos for up to 4 days, or immediately freeze for up to 3 months. To serve, unwrap, place on a plate, and microwave in 60- to 90-second intervals, flipping once halfway through, until hot. Enjoy carefully as the contents may be extra hot immediately after microwaving.
Notes
- If you’re short on time, feel free to use store-bought refried beans instead of making your own.
- If you don’t have foil, you may wrap the burritos in parchment paper instead and secure the paper with a little masking tape.
Nutrition
- Serving Size: 1 burrito
- Calories: 590
- Sodium: 801 mg
- Fat: 20 g
- Carbohydrates: 74 g
- Fiber: 12.8 g
- Protein: 25 g
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