Having a stash of flavorful bean burritos in your freezer means you'll always have a satisfying plant-based meal ready for a grab-and-go breakfast on a busy morning or to take to the campsite for an easy campfire meal. Our vegan breakfast filling--made with tofu and prepared to mimic scrambled eggs--is tossed with beans, veggies and salsa for a delicious and ultra-satisfying meal.

Carolyn Casner
Source: EatingWell.com, October 2018


Recipe Summary

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add tofu, chili powder, cumin and salt; cook, stirring, until the tofu is nicely browned, 10 to 12 minutes. Transfer to a bowl.

  • Add the remaining 1 tablespoon oil to the pan. Add beans, corn and scallions and cook, stirring, until the scallions have softened, about 3 minutes. Return the tofu to the pan. Add salsa and cilantro; cook, stirring, until heated through, about 2 minutes more.

  • If serving immediately, warm tortillas (or wraps; see Tip), but if freezing do not warm them. Divide the bean mixture among the tortillas, spreading evenly over the bottom third of each tortilla. Roll snugly, tucking in the ends as you go. Serve immediately or wrap each burrito in foil and freeze for up to 3 months.

  • To heat in the microwave: Remove foil, cover with a paper towel and microwave on High until hot, 1 1/2 to 2 minutes.

  • To heat over a campfire: Place foil-wrapped burrito on a cooking grate over a medium to medium-hot fire. Cook, turning once or twice, until steaming hot throughout, 5 to 10 minutes if partially thawed, up to 15 minutes if frozen.


To make ahead: Freeze foil-wrapped burritos for up to 3 months.

Nutrition Facts

329 calories; protein 15.2g 31% DV; carbohydrates 44.8g 15% DV; dietary fiber 7.7g 31% DV; sugars 5.4g; fat 10.4g 16% DV; saturated fat 1.6g 8% DV; vitamin a iu 564.9IU 11% DV; vitamin c 3.6mg 6% DV; folate 47.7mcg 12% DV; calcium 286.3mg 29% DV; iron 4.1mg 23% DV; magnesium 72mg 26% DV; potassium 423.2mg 12% DV; sodium 664.6mg 27% DV; thiamin 0.1mg 11% DV.

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