Vegan Breakfast Burrito with Black Beans and Salsa
There are mornings when you want something genuinely filling, something that keeps you going past 10am without reaching for a snack. This vegan breakfast burrito with black beans and salsa is exactly that. It brings together smoky spiced black beans, a golden turmeric tofu scramble, fresh pico de gallo salsa, creamy smashed avocado, and crisp shredded cabbage, all wrapped up in a warm whole wheat tortilla. Every single bite gives you plant protein, fibre, and real nutrients that your body can actually use.
What makes this recipe stand out from most breakfast burritos you will find online is how seriously it takes nutrition without taking itself too seriously in the kitchen. Traditional burritos often rely on cheese, sour cream, and refined flour tortillas that push the calorie count sky high while delivering very little fibre or protein for the effort. Here, whole wheat tortillas add extra fibre, the tofu scramble brings in a full amino acid profile, and the black beans contribute roughly 7 grams of fibre per serving on their own. Nutritional yeast gives the scramble a subtle cheesy depth without any dairy, and a squeeze of fresh lime juice at the end lifts everything with a brightness that makes the whole thing feel fresh rather than heavy.
The pico de gallo salsa in this recipe is made from scratch, and it genuinely takes about five minutes. You need ripe tomatoes, white onion, fresh coriander, jalapeño, lime juice, and a pinch of salt. That is it. Homemade salsa has no added sugar, no preservatives, and far less sodium than most jarred versions, so the flavour is cleaner and more vibrant. If you are short on time in the morning though, a good quality shop-bought fresh salsa works fine. The key is using something chunky and fresh rather than a smooth processed sauce, which would make the tortilla soggy before you even get to eat it. You can also scale up the pico de gallo and keep a jar in the fridge for three days, which makes the burrito even faster on repeat mornings.
This recipe is brilliant for meal prep. You can cook a full batch of the black bean mixture and tofu scramble on Sunday, store them separately in airtight containers, and assemble fresh burritos each morning in about four minutes flat. The assembled burritos can also be wrapped tightly in foil and kept in the fridge overnight if you want to grab and reheat. For freezing, wrap each burrito individually in parchment paper and then foil, freeze for up to two months, and reheat straight from frozen in a dry skillet over medium heat or in a 180 degree oven for 20 minutes. Whether you are fuelling a workout, rushing out the door, or simply want a breakfast that tastes like you put in far more effort than you actually did, this vegan breakfast burrito with black beans and salsa delivers every single time.
Ingredients
- 4 whole wheat tortillas (25cm / 10-inch) (large size works best for wrapping)
- 400 g firm tofu (pressed and drained for at least 15 minutes)
- 1 can (400g) black beans (drained and rinsed)
- 1 tbsp olive oil
- 1 tsp ground turmeric (gives the scramble a golden colour)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 2 tbsp nutritional yeast (adds a subtle cheesy flavour)
- 1 tbsp low-sodium soy sauce (or tamari for gluten free)
- 1 red bell pepper (diced small)
- 1 small red onion (diced small)
- 2 ripe avocados (halved and flesh scooped out)
- 1 tbsp lime juice (freshly squeezed, divided)
- 0.3 tsp salt (for the avocado smash)
- 1 cup shredded red cabbage (adds crunch and colour)
- 3 ripe tomatoes (finely diced, seeds removed)
- 0.5 white onion (finely diced)
- 1 jalapeño (finely diced, seeds removed for less heat)
- 0.3 cup fresh coriander (roughly chopped)
- 1 tbsp lime juice (for the pico de gallo)
- 0.3 tsp salt (for the pico de gallo)
Instructions
- 1
Make the pico de gallo salsa first so the flavours have time to meld. Combine the diced tomatoes, white onion, jalapeño, and fresh coriander in a bowl. Add the lime juice and salt, stir well, and set aside.
Removing the seeds and watery pulp from the tomatoes keeps the salsa chunky and prevents soggy tortillas.
- 2
Smash the avocado flesh in a small bowl with a fork. Add half a tablespoon of lime juice and the salt. Mix until mostly smooth with a few chunks remaining. Set aside.
Pressing a piece of plastic wrap directly onto the surface of the avocado smash prevents browning if you are not using it immediately.
- 3
Heat the olive oil in a large non-stick skillet over medium heat. Add the diced red onion and red bell pepper. Cook for 4 to 5 minutes, stirring occasionally, until softened and just starting to colour at the edges.
- 4
Crumble the pressed tofu directly into the skillet with your hands, breaking it into small irregular pieces that resemble scrambled egg texture. Add the turmeric, cumin, smoked paprika, garlic powder, onion powder, nutritional yeast, and soy sauce. Stir everything together and cook for 4 to 5 minutes until the tofu is heated through and slightly golden.
Do not stir constantly. Let the tofu sit for a minute at a time so it gets a little colour and texture rather than steaming.
- 5
Add the drained black beans to the skillet. Stir gently to combine and cook for 2 minutes until the beans are warmed through. Squeeze the remaining lime juice over the mixture and remove from heat.
Taste at this point and adjust seasoning. A little extra smoked paprika or a pinch of chilli flakes can lift the flavour if it needs it.
- 6
Warm the whole wheat tortillas one at a time in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 20 seconds. Warm tortillas are far more pliable and will not split when you roll them.
- 7
Lay a warm tortilla flat. Spread a generous spoonful of avocado smash down the centre, leaving about 5cm free at each end. Pile on a quarter of the tofu and black bean mixture, then top with a spoonful of pico de gallo salsa and a small handful of shredded red cabbage.
Do not overfill or the burrito will be very difficult to wrap tightly and may burst open.
- 8
Fold the sides of the tortilla inward over the filling, then roll from the bottom up, tucking the filling in firmly as you go. Place the burrito seam-side down and repeat with the remaining tortillas. Serve immediately with extra salsa on the side.
For a crispier exterior, place the wrapped burrito seam-side down in a dry hot skillet for 30 seconds per side until lightly toasted.
Nutrition per serving
418kcal
Calories
22g
Protein
48g
Carbs
14g
Fat
14g
Fibre
5g
Sugar
420mg
Sodium
Pro Tips
- ✓
Press the tofu for at least 15 minutes before cooking. The drier it is, the better the texture of the scramble.
- ✓
Whole wheat tortillas add significantly more fibre than white flour tortillas. Look for ones with at least 3g of fibre per tortilla.
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The pico de gallo can be made the night before and kept refrigerated, which cuts morning prep time down to about 10 minutes.
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If you like a spicier burrito, leave the seeds in the jalapeño or add a shake of hot sauce before rolling.
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For extra protein, stir a tablespoon of hemp seeds into the avocado smash. They are virtually tasteless but add around 3g of protein per tablespoon.
Frequently Asked Questions
Variations
- •
Spicy Chipotle Version
Stir a teaspoon of chipotle paste into the black beans while warming them. This adds a deep smoky heat that pairs brilliantly with the cool avocado smash.
- •
Roasted Sweet Potato and Black Bean Burrito
Add 1 cup of roasted diced sweet potato to the filling for extra complex carbohydrates, natural sweetness, and a higher vitamin A content. Roast in advance for easy meal prep.
- •
High Protein Hemp Seed Boost
Stir 2 tablespoons of hemp seeds into the tofu scramble and another tablespoon into the avocado smash. This adds an extra 10 grams of protein per burrito with very little change to the flavour.
- •
Corn and Poblano Burrito
Add half a cup of charred corn kernels and one finely diced roasted poblano pepper to the skillet with the black beans. This gives the burrito a sweeter, more complex flavour profile.
Substitutions
- •Firm tofu → Crumbled tempeh (Steam tempeh for 10 minutes before crumbling to remove any bitterness. Use the same spices and method.)
- •Whole wheat tortilla → Gluten free corn tortilla (Makes the recipe fully gluten free. Corn tortillas are smaller so use two per person for the same filling volume.)
- •Low-sodium soy sauce → Tamari or coconut aminos (Tamari keeps it gluten free. Coconut aminos are slightly sweeter and lower in sodium.)
- •Fresh jalapeño → Pickled jalapeño slices (Pickled jalapeños have a tangier flavour and slightly less heat. Use about 6 to 8 slices per burrito.)
- •Nutritional yeast → Miso paste (Use half a teaspoon of light miso paste for a similarly savoury, umami-rich depth. Dissolve in a splash of water before adding.)
- •Avocado → Hummus (A thick layer of hummus adds creaminess and extra protein. Use plain or roasted garlic flavour for best results.)
🧊 Storage
Store leftover tofu and black bean filling in an airtight container in the fridge for up to 4 days. Keep the pico de gallo and avocado smash in separate containers. Avocado smash is best used within 24 hours. Assemble fresh each morning for best results. Fully assembled burritos (without avocado and salsa) can be wrapped in foil and refrigerated overnight, then reheated in a skillet for 3 to 4 minutes per side.
📅 Make Ahead
Cook the full batch of tofu scramble and black bean filling on Sunday and refrigerate. Make the pico de gallo the night before. In the morning, warm the filling for 2 minutes in a skillet, warm a tortilla, and assemble in under 5 minutes. For freezer prep, assemble burritos without fresh toppings, wrap individually, and freeze for up to 2 months.
