Freezer-Friendly Breakfast Burritos (Vegan)

There is nothing quite like beginning your day with a giant ‘ol breakfast burrito! Biting into a flossy heat battercake loaded with all the fixing’s is sort of cathartic and forever one among my favorite ways in which to begin the day. we tend to packed these freezer-friendly breakfast burritos with our famed bean curd scramble, roast potatoes, veggies, steamed kale, beans, and vegetarian cheese! The result was sorcerous if I do say therefore myself.


  • Basic bean curd Scramble
  • Oven roast Breakfast Potatoes
  • ~1 3/4 cups horse beans (we suggest our Sweet easy Beans recipe)*
  • 3 1/2 cups steamed kale or raw spinach
  • Shredded store cheese (we used Follow Your Heart)
  • 7 massive (12-inch) flour tortillas
  • Parchment paper
  • Aluminum foil


  1. Preheat kitchen appliance to 425°F and line an outsized baking sheet with parchment paper or a siloxane baking mat.
  2. Add all of the ingredients for the breakfast potatoes into an outsized bowl and toss well to completely coat. equally distribute onto the baking sheet and place into the kitchen appliance for half-hour, or till the potatoes ar totally soft-bo through. put aside and funky to temperature.
  3. Warm up the tortillas. To assemble the burritos, add regarding 1/4 cup every of beans and bean curd scramble, regarding 1/2 a cup of greens, and a tablespoon or 2 of chopped cheese.
  4. Vìsìt full ìnstructìons and recìpe notes.