Black bean and Vegan Egg Breakfast Burritos

Let’s be honest, there’s nothing quite like a hearty, protein-packed breakfast that actually keeps you full. These Smoky Black Bean & Vegan Egg Breakfast Burritos are exactly that. Filled with fluffy vegan eggs, savoury mushrooms, smoky spiced black beans, and a hint of pesto and chili crisp, these burritos bring bold flavour with every bite. Wrap it all up in a high-protein tortilla, and you’ve got a balanced, satisfying meal that’s perfect for busy mornings, meal prep, or even breakfast-for-dinner vibes.

You can enjoy them fresh off the pan, toasted to golden perfection, or freeze them for a grab-and-go breakfast that reheats beautifully. Plus, they’re totally customizable, add some vegan cheddar, avocado, or pickled jalapeños for an extra punch of flavour.

Nutritional Benefits

Plant-Based Protein Powerhouse – Liquid vegan eggs + black beans + a protein tortilla = a high-protein breakfast that actually fills you up.

Gut-Friendly Fibre – Thanks to black beans and whole grains, this burrito supports digestion and keeps you full longer.

Anti-Inflammatory Goodness – Spices like cumin, smoked paprika, and chili crisp provide antioxidants and support metabolism.

Balanced & Nourishing – Packed with healthy fats, complex carbs, and protein, this burrito keeps your energy steady all morning.

Why You’ll Love It

Freezer-friendly for meal prep
Super filling & satisfying
Easy to customize with your fave toppingsWhip up a batch, toss them in the freezer, and thank yourself later when you’ve got a delicious, nutrient-packed breakfast ready in minutes. This burrito is proof that vegan breakfasts can be anything but boring!

Print Recipe

Healthy

4 from 1 vote

Black bean and Vegan Egg Breakfast Burritos

Author: Jessny Courses: Breakfast, Lunch Recipe Keys: Gluten Free Vegan Vegetarian

Difficulty: Beginner Prep Time 5 mins Cook Time 20 mins Total Time 25 mins

Servings: 5

Description

Start your day right with these hearty Vegan Black Bean and Egg Breakfast Burritos, packed with smoky, spiced black beans, savoury mushrooms, and fluffy vegan eggs infused with pesto and chili crisp. They’re a perfect blend of bold flavours and nourishing ingredients.

Ingredients

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Servings

• 500 g liquid vegan egg (I use Just Egg)
• 1 cup cremini or shiitake mushrooms sliced
• 1 tbsp pesto (homemade or store-bought)
• 1.5 tsp chilli crisp
• 2 tsp extra virgin olive oil
• ¹⁄₄ tsp asafoetida (hing)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tbsp nutritional yeast
• 1 tsp dried thyme
• 2 cans (400mL each) black beans (drained and rinsed)
• ³⁄₄ cup salsa of choice - I use a peach salsa
• 5 protein tortilla wraps (I used PC brand)
• ¹⁄₃ cup vegan cheddar cheese
• 1 ripe avocado, pickled jalapeno and additional salsa (Optional)

Instructions

1. Heat a pan on medium heat, drizzle a small amount of neutral flavour oil or use a non-stick pan. Pour in liquid egg alternative. Add mushrooms, pesto, chilli crisp and salt & pepper to taste. Once the vegan egg begins to solidify start mixing it with a spatula until it resembles scrambled egg and is lightly roasted. Set aside.
2. In the same pan on medium heat, add olive oil, asafoetida, paprika, ground cumin, thyme and let spice heat up for 15 seconds. Once fragrant, add black beans, nutritional yeast and salsa. Let the beans cook covered mixing often for 5-10 mins.
3. To assemble: Place your desired amount of beans and egg filling in the lower centre of the wrap (closest part of the wrap to you). Add an additional 1-2 tbsp of salsa and shredded cheese. If eating it that day add in optional avocado slices and pickled jalapeno. If freezing for later, skip the avocado. Wrap the two sides in first over top the filling. Then starting from the end closest to you wrap to tortilla away from from you.
4. For freezing, wrap tortilla in aluminum, place in a freezer bag and freeze immediately. If eating right away, place wrap (slit side down) on a pan on low-medium heat and grill until lightly browned for 1-2 mins. Flip to the opposite side and grill again until lightly brown for 1-2 mins.
5. For reheating if frozen: 1) Microwave (Quick Option- not crispy): Remove the burrito from the freezer and wrap it in a damp paper towel. Microwave on high for 3-4 minutes, flipping halfway through. Ensure the filling is heated evenly. 2) Oven (Best for Crispiness): Preheat the oven to 375°F (190°C). Wrap the burrito in aluminum foil and bake for 15-20 minutes, or until heated through. For a crispy tortilla, unwrap the burrito during the last 5 minutes of baking. 3) Air Fryer (Fast and Crispy): Preheat the air fryer to 350°F (175°C). Place the burrito directly in the air fryer and heat for 9-12 minutes, flipping halfway through.
6. Note: Breakfast burritos can last up to 3 months in the freezer when wrapped tightly in foil and stored in an airtight container or freezer bag. For best quality, consume within the first 1-2 months.

Nutrition Facts

760.64kcal

Calories

18.57g

Protein

157.12g

Carbs

10.36g

Fat

14.68g

Fiber

3.91g

Sugar

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Nutrition Facts

Servings 5

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Amount Per Serving

Calories 760.64kcal

% Daily Value *

Total Fat 10.36g16%

Saturated Fat 2.78g14%

Cholesterol 8.89mg3%

Sodium 1097.11mg46%

Potassium 744.71mg22%

Total Carbohydrate 157.12g53%

Dietary Fiber 14.68g59%

Sugars 3.91g

Protein 18.57g38%

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Vitamin A 50.76 IU

Vitamin C 5.31 mg

Calcium 2726.47 mg

Iron 5.88 mg

Vitamin D 0.1 IU

Vitamin E 2.43 IU

Vitamin K 13.51 mcg

Thiamin 2.41 mg

Riboflavin 2.28 mg

Niacin 15.3 mg

Vitamin B6 2.15 mg

Folate 115.03 mcg

Vitamin B12 1.65 mcg

Phosphorus 352.46 mg

Magnesium 86.15 mg

Zinc 2.34 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: black bean, vegan egg, burritos

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