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Vegetarian Breakfast Burrito
This vegetarian breakfast burrito is a grab-and-go favorite the whole family will love, filled with hearty ingredients and served with cilantro crema and fire-roasted salsa, all pressed inside a warm flour tortilla.
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This vegetarian breakfast burrito is a hearty and flavorful morning meal packed with broken-yolk fried eggs, seasoned black beans, sautéed vegetables, melty cheese, and creamy avocado wrapped in a warm tortilla — the ultimate kick-start to your day. It’s a flexible, make-ahead favorite that’s perfect for breakfast, brunch, or even a casual dinner, and it satisfies everyone at the table. If you love this burrito, be sure to try my California breakfast burritos for a western twist or these crispy jalapeño hash browns if you’re looking for a flavorful side that gives a little kick.
Why You’ll Love This Recipe
- Hearty & Filling – Packed with protein to keep you energized all morning.
- Flavor-Packed – A mix of spices, cheese, and creamy avocado makes every bite delicious.
- Customizable – Easily adapt ingredients to suit your preferences or pantry staples.
Key Ingredients in This Recipe
- Eggs – The key to adding eggs to this breakfast burrito is frying them until the whites set and breaking the yolks before flipping them in the pan. This helps to create and even gooey yolk that doesn’t make a mess when you bite into the burrito.
- Avocado – When shopping for avocados, look for ones that are firm but “give” slightly when gently squeezed in your hand. You can also remove the top stem, though I prefer to call it a nub, at the top of the avocado – if you remove it and it is green, it’s most likely ready to eat. If it’s brown then it’s probably overripe.
- Hash browns – I personally prefer to buy frozen, pre-made hash browns rather than making my own. I find it to be much easier. Trader Joe’s makes some great frozen ones you can just crisp up in a bit of oil before adding them to the burrito. If you can’t find hash browns then use tater tots!
- Tortilla – I use large or extra-large, burrito size flour tortillas for the burritos. I recommend warming the tortillas before filling and assembling them.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Warm the tortillas briefly in a dry skillet or oven before assembling — this makes them more pliable and less likely to tear when you roll your burrito.
Swaps and Substitutions
- Black beans: Swap with pinto beans or refried beans for variation.
- Cheddar cheese: Use Monterey Jack, pepper jack, or vegan cheese.
- Flour tortillas: Substitute whole wheat or gluten-free wraps if needed.
- Vegetables: Add zucchini, mushrooms, or spinach for extra nutrients.
- Avocado: Replace with guacamole or salsa verde for different flavor.
How to Make Vegetarian Breakfast Burritos (Step-by-Step)
Over a gas stovetop burner set to medium, hold the jalapeño 1-2 inches away from the flame until charred all over, about 2 minutes. Slice the stem off and remove the seeds (for a medium hot salsa, leave ½ the seeds in the jalapeño).
Add the charred jalapeño, onion, tomatoes, cilantro and lime to a blender and pulse until mostly smooth. Remove to an airtight container and refrigerate until ready to use. Can be made up to a week ahead of time.
Add the sour cream, cilantro, lime juice and salt to a blender or food processor and pulse until completely combined. Remove to an airtight container and refrigerate until ready to use. Can be made up to a week ahead of time.
Fill a large cast-iron skillet ¼” of the way up with vegetable oil and heat over medium heat until the oil is shiny, about 3 minutes. Add the hash browns to the pan and fry until golden brown on each side (may have to work in batches), about 1 to 2 minutes on each side. Remove to a paper towel-lined plate to drain.
Heat a large nonstick skillet over medium heat, add the olive oil and heat through. Crack eggs, two at a time into the pan and fry over-medium until the whites are solid and the yolks are thick, about 2 minutes. Flip and pop the yolk then cook for an additional 15 seconds. Set aside on a plate and repeat with the remaining eggs.
Wipe non-stick skillet clean and return to medium-low heat. Add one of the tortillas to the pan and sprinkle with ½ cup of the cheese, leaving ½” border around the circle.
Cook until cheese begins to melt then move to a cutting board and arrange two of the hash browns in a line down the middle of the tortilla. Top with 2 of the eggs and half of the avocado slices.
To fold the burrito, fold the sides in then use your thumbs to bring up the bottom of the tortilla and keep the sides tucked in. Tightly roll the tortilla away from you using fingers to keep the filling pressed in.
Return skillet to medium heat and place the burrito, crease-side down in the pan (to keep it intact). Use a cast-iron press or aluminum foil-wrapped brick to weight the burrito down. Cook until golden brown, about 2 minutes then flip and continue to press for an additional 2 minutes.
Remove and cut in half. Repeat with the remaining tortilla and ingredients. Serve immediately with the sauces for dipping.
Why You Should Press Your Burrito
When it comes to making the best vegetarian breakfast burrito, pressing the burrito is key. Pressing melts the cheese evenly, creates a golden, crispy exterior, and helps seal the tortilla so the burrito holds together without falling apart—perfect for an easy, grab-and-go breakfast.
How to Assemble These Burritos Ahead of Time
To make mornings easier, prepare the sauces in advance so assembly is quick—even before coffee. Assemble the vegetarian breakfast burritos, wrap each one tightly in foil to help hold its shape, and store in resealable bags in the refrigerator. When ready to eat, remove the foil, microwave for about 1 minute until warmed through, then press the burrito as instructed below for a crispy, melty, grab-and-go breakfast.
How to Serve Vegetarian Breakfast Burritos
- Hot & fresh: Serve immediately while warm with salsa on the side.
- With toppings: Add fresh cilantro, sour cream, or hot sauce for extra flavor.
- Meal prep: Wrap in foil and serve with fresh fruit or roasted potatoes.
- Family-style: Let everyone build their own burritos with toppings laid out.
How to Store Vegetarian Breakfast Burritos
- Refrigerate: Store burritos in airtight containers for up to 3 days.
- Freeze: Wrap tightly in foil and freeze for up to 2 months.
- Reheat: Warm in the oven or toaster oven until heated through; avoid microwaving to keep tortillas from getting soggy.
- Separate toppings: Store avocado and salsa separately to maintain texture.
FAQ – Frequently Asked Questions
Can vegetarian breakfast burritos be made ahead of time?
Yes. They’re ideal for meal prep. Assemble and wrap them, then refrigerate or freeze as needed.
Can I make vegetarian breakfast burritos vegan?
Absolutely, swap eggs with tofu scramble and use vegan cheese.
What other fillings work well in vegetarian breakfast burritos?
Try roasted sweet potato, sautéed spinach, grilled mushrooms, or breakfast potatoes.
Are vegetarian breakfast burritos spicy?
The base recipe is mild, but you can add jalapeños, hot sauce, or chipotle to increase heat.
How do I keep vegetarian breakfast burritos from getting soggy?
Store wetter elements (salsa, avocado) separately and add right before serving.
Other Recipes to Try
Love this easy grab-n-go option on busy mornings? Check out my other easy-to- transport recipes below:
- California Chicken Burrito with Seasoned Fries
- California Breakfast Burrito
- Taylor Ham, Egg and Cheese Breakfast Sandwich
- Crispy Jalapeño Hash Browns
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Vegetarian Breakfast Burrito with Fire-Roasted Salsa & Cilantro Crema
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Ingredients:
For the fire-roasted salsa:
- 1 medium jalapeño
- 1 small yellow onion, quartered
- 1 (14.5-ounce) can diced fire-roasted tomatoes
- ¼ packed cup cilantro leaves
- 1 lime
For the cilantro crema:
- 1 cup sour cream
- ½ cup (packed) cilantro leaves
- 2 tablespoons freshly squeezed lime juice
- ¼ teaspoon kosher salt
For the breakfast burrito:
- Vegetable oil, as needed, for frying
- 4 frozen hash browns
- 2 tablespoons olive oil
- 4 eggs
- 2 large burrito size tortillas
- 1 cup shredded sharp cheddar cheese
- 1 medium hass avocado, peeled, pitted and sliced
Instructions:
For the fire-roasted salsa:
- Over a gas stovetop burner set to medium, hold the jalapeño 1-2 inches away from the flame until charred all over, about 2 minutes. Slice the stem off and remove the seeds (for a medium hot salsa, leave ½ the seeds in the jalapeño.
- Add the charred jalapeño, onion, tomatoes, cilantro and lime to a blender and pulse until mostly smooth. Remove to an airtight container and refrigerate until ready to use. Can be made up to a week ahead of time.
For the cilantro crema:
- Add the sour cream, cilantro, lime juice and salt to a blender and pulse until completely combined.
- Remove to an airtight container and refrigerate until ready to use. Can be made up to a week ahead of time.
For the breakfast burrito:
- Fill a large cast-iron skillet ¼” of the way up with vegetable oil and heat over medium heat until the oil is shiny, about 3 minutes. Add the hash browns to the pan and fry until golden brown on each side (may have to work in batches), about 1 to 2 minutes on each side. Remove to a paper towel-lined plate to drain.
- Heat a large nonstick skillet over medium heat, add the olive oil and heat through. Crack eggs, two at a time into the pan and fry over-medium until the whites are solid and the yolks are thick, about 2 minutes. Flip and pop the yolk then cook for an additional 15 seconds. Set aside on a plate and repeat with the remaining eggs.
- Wipe non-stick skillet clean and return to medium-low heat. Add one of the tortillas to the pan and sprinkle with ½ cup of the cheese, leaving ½” border around the circle. Cook until cheese begins to melt then move to a cutting board and arrange two of the hash browns in a line down the middle of the tortilla. Top with 2 of the eggs and half of the avocado slices.
- To fold the burrito, fold the sides in then use your thumbs to bring up the bottom of the tortilla and keep the sides tucked in. Tightly roll the tortilla away from you using fingers to keep the filling pressed in.
- Return skillet to medium heat and place the burrito, crease-side down in the pan (to keep it intact). Use a cast-iron press or aluminum foil-wrapped brick to weight the burrito down. Cook until golden brown, about 2 minutes then flip and continue to press for an additional 2 minutes.
- Remove and cut in half. Repeat with the remaining tortilla and ingredients. Serve immediately with the sauces for dipping.
Notes:
Warm the tortillas briefly in a dry skillet or oven before assembling — this makes them more pliable and less likely to tear when you roll your burrito.
Nutrition:
Calories: 991kcal | Carbohydrates: 51g | Protein: 25g | Fat: 80g | Saturated Fat: 28g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 31g | Trans Fat: 0.04g | Cholesterol: 124mg | Sodium: 933mg | Potassium: 969mg | Fiber: 18g | Sugar: 9g | Vitamin A: 1596IU | Vitamin C: 38mg | Calcium: 751mg | Iron: 4mg
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