Breakfast Burritos

These breakfast burritos are made with beans for protein, rice for slow-release energy from carbohydrates, and kale for added nutrients and antioxidants. 

Course Breakfast
Cuisine Mexican
Keyword breakfast, vegetarian, vegan, plant-based
Servings 2
Author Regina Topelson


  • 2 tortillas, wheat flour or gluten-free
  • 1/4 cup tofu, hemp tofu, or scrambled eggs
  • 1/4 cup rice (cooked) or potatoes (diced & cooked)
  • ¼ cup black or pinto beans, pureed
  • 2 Tbsp cheese, dairy or non-dairy (optional)
  • optional ingredients include diced carrots, peas, corn, or sautéed chilis (poblanos or jalapeños).


  1. 1. Cook tofu or scramble eggs. 

  2. 2. Combine with cooked rice or potatoes. 

  3. 3. Warm and puree beans.

  4. 4. Spread pureed beans inside tortilla, fill with half tofu/egg and rice or potato mixture.

  5. 5. Sprinkle with cheese, if using. 

  6. 6. Begin rolling the tortilla, fold in the sides, continue folding until closed. 

  7. 7. Enjoy both or freeze one for later.