If you’re looking for a vegetarian breakfast burrito that’s filling, high in protein (25 grams!), and actually keeps you full all morning, this is one you’ll want to keep on repeat.
Most people searching for a vegetarian high-protein breakfast or veggie breakfast wrap want something quick, satisfying, and easy to prep ahead – and that’s exactly what this recipe delivers. These high protein vegetarian breakfast burritos are made with eggs, black beans, quinoa, and cheese, giving you a balanced breakfast that’s both hearty and practical for busy mornings.
Even better? You can make a batch ahead of time and have breakfast ready to go all week.
Quick Look at the Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 breakfast burritos
- Best For: Meal prep, high-protein vegetarian breakfast, grab-and-go mornings
My Go-To High-Protein Vegetarian Breakfast!
I’ve been making breakfast burritos for years – they were actually one of the first recipes I ever prepped ahead when I started changing my eating habits.
Back then, I was constantly hitting the drive-thru or grabbing whatever was easiest, and breakfast burritos were always my go-to. Once I started cooking more at home, I recreated healthier versions with real ingredients, and they quickly became a staple in my routine.
For the longest time, I stuck with sausage and cheese breakfast burritos or bacon breakfast burritos. But over the years, I started getting the same question over and over again – “Do you have a vegetarian breakfast burrito?”
And honestly, I couldn’t believe I hadn’t made one sooner.
So this recipe came from that exact need – something that’s meat-free but still filling and high in protein. Between the eggs, quinoa, and black beans, these burritos are incredibly satisfying and perfect for meal prep. They’ve easily earned a spot on my list of go-to healthy meal prep breakfasts, and they also work great if you like to stock up on healthy freezer breakfast recipes to have on hand.
If you’re trying to add more high protein plant-based meals into your routine or just want a break from meat, this is one of those recipes that doesn’t feel like you’re missing anything.
Enjoy!
Ingredients
This vegetarian breakfast burrito is made with simple, wholesome ingredients that come together to create a filling and flavorful breakfast.
- Eggs. We’re using whole eggs for this recipe to keep the texture rich and satisfying. They’re the main protein base and hold everything together.
- Seasonings. Garlic powder, onion powder, salt, and pepper give the eggs a simple but flavorful base without overcomplicating things.
- Salsa. Salsa adds moisture and flavor to the filling. You can use mild, medium, or hot depending on your preference.
- Black beans. Black beans add plant-based protein and fiber, making these burritos extra filling. Pinto beans work great too if that’s what you have on hand.
- Cooked quinoa. Quinoa adds bulk, texture, and even more protein. It’s one of my favorite ways to make vegetarian meals more satisfying. Check out my how to cook quinoa post, if you need some tips on preparing quinoa.
- Shredded cheese. Cheddar is my go-to, but you can use any cheese you like – pepper jack, Monterey Jack, or a taco blend all work well.
- Tortillas. Whole wheat tortillas are my preference, but you can use regular, low-carb, high-protein, or gluten-free wraps depending on your needs.
- Cilantro (optional). If you love cilantro, it adds a fresh flavor at the end – but totally optional.
How to Make Vegetarian Breakfast Burritos (Step-by-Step)
- Step 1: Prepare the eggs. In a large bowl, whisk together the eggs, garlic powder, onion powder, salt, and pepper until fully combined.
- Step 2: Cook the eggs. Spray a large skillet with cooking spray and heat over medium heat. Add the eggs and cook, stirring gently with a spatula, until they are just set. Remove from heat so they don’t overcook.
- Step 3: Mix the filling. Stir in the salsa, black beans, cooked quinoa, and shredded cheese. Mix everything until well combined.
- Step 4: Assemble the burritos. Scoop about ⅓ cup of the filling into the center of each tortilla. Fold in the sides, then roll tightly into a burrito.
- Step 5: Repeat and serve or store. Repeat with the remaining tortillas and filling. Serve immediately or store for meal prep.
Variations
One of the best things about this recipe is how easy it is to customize.
- You can swap black beans for pinto beans or reduce the amount if you want a lower-carb option. If you prefer a different grain, brown rice works just as well as quinoa.
- To add more flavor, try mixing in sautéed vegetables like peppers, onions, mushrooms, or spinach. Just make sure to cook them first and drain any extra liquid so the burritos don’t get soggy.
- If you want a little heat, add chipotle peppers or use a spicier salsa. You can also switch up the cheese – pepper jack is great if you like a little kick.
- For a vegan version, you can replace the eggs with tofu scramble and use a dairy-free cheese alternative.
- And for the wraps, you can use whatever works best for you – regular tortillas, low-carb wraps, high-protein tortillas, or gluten-free options.
Expert Cooking Tips
- Cook the eggs just until set. Overcooking will make them dry when reheated.
- If you’re adding vegetables, always cook them first and remove excess moisture. This keeps the burritos from becoming soggy.
- Don’t overfill the tortillas. About ⅓ cup of filling works best so they roll easily and stay together.
- If you’re meal prepping, let the filling cool slightly before assembling to prevent condensation when storing.
Meal Prep and Storage Tips
These vegetarian breakfast burritos are perfect for meal prep.
- For the week, you can wrap each burrito in plastic wrap or foil and store them in the refrigerator for up to 3–4 days.
- For the freezer, place the wrapped burritos into a freezer bag and freeze for up to 3 months.
To reheat, remove the wrapping, wrap in a paper towel, and microwave for 1–3 minutes or until heated through. A helpful tip is to place a cup of water in the microwave while heating to keep the tortilla soft.
More Easy Breakfast Recipes
- Vegetarian breakfast casserole
- Power Breakfast Sandwiches
- Protein Overnight Oats
- Cottage Cheese Overnight Oats
- Blueberry Kale Smoothie
- Greek Yogurt Bowls
See all of my healthy breakfast recipes.
Vegetarian Breakfast Burrito
Equipment
- 1 Large mixing bowl
- 1 Large skillet
- Whisk
- Spatula
- Measuring cups and spoons
Ingredients
- 12 large whole eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup jarred salsa
- 1 15- ounce can black beans
- 1 cup cooked quinoa
- 3/4 cup shredded cheddar cheese
- 8 8-inch whole-wheat burritos
- cilantro optional
Instructions
- In a medium to large bowl whisk together the eggs, garlic powder, onion powder, salt, and pepper.
- Spray a large pan with cooking spray and heat it over medium-high heat. Add in the eggs and as they cook move around with your spatula until they are cooked and scrambled. Remove from heat.
- Stir in the salsa, beans, quinoa, and cheese.
- Scoop 1/3 cup of the filling and place it into the center of the tortilla. Fold up the sides and then roll up. Continue with the rest of the tortillas and filling.
Notes
Nutrition
Did You Make This Recipe?
If you try this vegetarian breakfast burrito, I’d love to hear what you think! Leave a comment and rating below so other can learn from your experience. Thank you!
Kim G says
I’ve made these several times now, thanks for the recipe! I also add sautéed diced peppers and onions to the mix and just use whole eggs instead of the eggs whites. I’ve also subbed a can of Rotel when I was out of salsa. This is now a staple in my freezer!
Alex says
These burritos are amazing, and I’ll definitely make them again. I followed the recipe since it was my first time making them and noticed that when I used the recommended 1/3 cup of filling, I ended up with more than 8 burritos. When measuring the 1/3 cup, should I be packing the filling into the measuring cup?