Name: Easy Vegetarian Breakfast Burritos (Freezer-Friendly & Protein-Packed!)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 burritos
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 yellow onion; 1 red bell pepper; 3 cloves garlic; 15 ounces black beans; 0.75 tsp fine sea salt; 1 tsp cumin; 0.5 tsp chili powder; Pepper; 12 eggs; salt and pepper; 1 lb hash browns; 0.5 tsp paprika; 0.5 tsp garlic powder; salt & pepper; 8 low-calorie burrito tortillas*; 8 ounces cheddar cheese, or cheese of choice

Easy Vegetarian Breakfast Burritos (Freezer-Friendly & Protein-Packed!)

Easy Vegetarian Breakfast Burritos (Freezer-Friendly & Protein-Packed!) cover

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Easy Vegetarian Breakfast Burritos (Freezer-Friendly & Protein-Packed!)

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Ingredients

Warning0 allergens identified

Easy Vegetarian Breakfast Burritos (Freezer-Friendly & Protein-Packed!)

For the Veggie Black Bean Mixture

1 tbsp olive oildivided

1 yellow oniondiced

1 red bell pepperfinely diced

3 cloves garlicminced

15 ounces black beansdrained and rinsed

¾ tsp fine sea salt

1 tsp cumin

½ tsp chili powder

Pepperto taste

For the eggs

12 eggswhisked

salt and pepperTo Taste

For the hash browns

1 lb hash brownsabout half an average bag*

½ tsp paprika

½ tsp garlic powder

salt & pepperto taste

To assemble the burritos

8 low-calorie burrito tortillas*

8 ounces cheddar cheese, or cheese of choiceshredded

Instructions

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Instructions

Heat 1/2 teaspoon olive oil in a large skillet over medium heat. Once hot, add in the bell pepper and onion. Saute for 5 minutes until softened. Mix in the garlic and black beans and saute for 2 more minutes. Add in salt, pepper, chili powder, and cumin. Cook for 1 additional minute and remove from the heat. Remove the mixture to a bowl.

Return the pan to medium heat and add in a tiny bit more oil as needed. Add in the whisked eggs and cooked until set and scrambled.

Meanwhile, heat 1/2 teaspoon of olive oil in another large skillet. Once hot, add in the potatoes, paprika, garlic powder, salt, and pepper and cook for 8 minutes until softened and just beginning to brown. Remove from the heat.

Assemble the burritos: Lay out all of your tortillas. Evenly divide all of the ingredients into the center of each tortilla: 1/2 of the cheese, eggs, potatoes, vegge + bean mixture, and the remaining cheese (I like cheese on the top and bottom but you can just put it all on one side too). Tightly roll up each burrito and wrap it in foil or parchment paper.

Store and freeze the burritos: Store the burritos in an air tight container (I like using stashed bags for this) in the fridge for 5 days.

IF FREEZING: store them in an air tight container in the freezer for up to 4 months.

To thaw and eat

Heat in the microwave from frozen: Unwrap, place on a plate, and heat in the microwave for 2 minutes, flipping halfway. Let cool slightly and enjoy.

Heat up in the air fryer after thawing: place the burritos in the fridge to thaw overnight. Unwrap and spray with cooking spray (this helps crisp them). Place in the air fryer and cook for 8 minutes at 400 degrees F, flipping halfway through.

Heat up in the oven/ toaster oven from thawed: place the burritos in the fridge to thaw overnight. Unwrap and spray with cooking spray (this helps crisp them). Place in the oven on a small tray and bake for 20-25 minutes, flipping halfway.

Heat in the oven from frozen: unwrap the foil and place on a small tray. bake in the oven at 400 degrees for 30-40 minutes, flipping halfway.

Notes

Tortillas – If your tortillas aren’t super pliable, I suggest microwaving them for about 20 seconds so they get a little softer and don’t break when you’re rolling them.

Hash browns – I love the homestyle potatoes in this recipe (often known as diced hash browns) but really ANY hash browns work in this recipe. You can also omit them completely as desired.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Pre-Cook Hash Browns Until Crispy 🥔
Cook hash browns until they're golden and slightly crispy before assembly—this prevents soggy burritos and ensures they stay firm when frozen and reheated.
Scramble Eggs to Just-Set Stage 🥚
Remove eggs from heat when still slightly underdone since they'll continue cooking during assembly and freezing; this prevents rubbery, overcooked eggs when reheated.
Layer Ingredients Strategically 🌯
Place cheese on the warm tortilla first to create a barrier that prevents moisture from soaking into the wrap, then layer drier ingredients followed by moist ones like beans and peppers.
Freeze in Parchment, Not Plastic Wrap 🧊
Wrap cooled burritos individually in parchment paper before freezing—it prevents sticking better than plastic wrap and allows easier removal without tearing when you're ready to reheat.
Toast Spices Before Cooking Vegetables 🌶️
Bloom your cumin, chili powder, and paprika in the hot oil for 30 seconds before adding onions and peppers to deepen their flavors and create a more complex taste profile.