Get ready to start your day off right with the most epic vegan breakfast burrito recipe ever!

Imagine waking up to a delicious, filling breakfast that’s ready in just a few minutes – no fuss, no muss!

That’s exactly what you’ll get with this amazing vegan breakfast burrito recipe. It’s packed with fresh veggies, black beans, and a yummy tofu scramble that’s so good, you’ll forget it’s not eggs!

First, let’s talk about the prep work. Don’t worry, it’s not too bad! You’ll need to make a few components ahead of time, like the pickled red onions, roasted red peppers, and tofu scramble. But trust me, it’s worth it.

Once you have all your components ready, it’s time to assemble the burritos. Simply arrange a layer of spinach leaves at the center of each tortilla, then top it with the tofu scramble, black beans, avocado, pickled red onions, and roasted and raw peppers.

Season the filling with a sprinkle of salt and a squeeze of fresh lime juice, then fold the bottom flap of the tortilla up and over the filling. Tuck in the sides and roll the filling towards the top of the tortilla to seal the burrito.

Now, you have two options: freezing them or eating them right away. If you want to freeze the burritos, wrap them tightly in foil and transfer them to the freezer. They’ll keep well for up to 2 months.

To thaw them, simply transfer a frozen vegan breakfast burrito to the fridge the night before you want to eat it. In the morning, pop it in the microwave for about 30 seconds just to heat it through.

Serve your vegan breakfast burrito with salsa on the side – we love tomatillo salsa, tomato salsa, or pico de gallo. And of course, guac would be a great choice too!

So, what are you waiting for? Head on over to the recipe aisle and get ready to start your day off right with this amazing vegan breakfast burrito recipe!

And don’t forget to experiment with different fillings and toppings to make it your own – after all, that’s what makes cooking so much fun!