The best vegetarian breakfast burrito

How I make one of my favorite breakfasts

Last week, I asked if you want to see my recipe for my vegetarian breakfast burrito recipe and everyone who voted said yes—so it’s burrito time.

My core considerations for this dish are:

1. Including protein. I eat breakfast around 6 AM and lunch around noon, so it’s important that my breakfast keeps me full until then.

2. Making prep easy. I make these burritos all at once, then freeze them to get me through several weeks of breakfasts. Making sure all the ingredients are freezer-friendly is what makes this something I crave every morning. 

3. Varying texture. Some breakfast burritos get mushy on the inside, especially after they’re frozen. I kept the seasoning complementary across the different ingredients so it all tasted good together, and their different textures prevented them from being too one-note. 

I’m sharing the ingredient list here; exact measurements vary depending on your taste and the size of your tortillas. I mix this up every time I cook it, but I’ve included loose measurements from the most recent time I made these. 

Ingredients:

• 16-20 whole wheat tortillas

• One dozen eggs

• One can of black beans, drained

• 16 oz tempeh

• One large sweet potato

• 1-2 jalapeños

• 1 red bell pepper

• Soy sauce

• Paprika

• Garlic powder

• Cumin

• Salt

• Pepper

How to prep each component:

1. Scramble the eggs. I cook them until they’re pretty dry, as they freeze and reheat better that way.

2. Crumble the tempeh and add to a pan with soy sauce, salt, pepper, paprika, and garlic powder. Cook on medium-high heat until most of the liquid is absorbed. Add chopped jalapeño and red bell pepper and cook until it’s slightly charred.

3. Peel, cube, and roast the sweet potato with paprika, cumin, salt, and pepper until it’s fork tender. 

4. Let all the ingredients cool to room temperature, then assemble the burritos. 

5. Wrap each burrito in parchment paper and freeze.

6. To reheat, unwrap the burrito and microwave it on a plate, covered, for one minute. Flip the burrito over, then microwave for another minute, covered.