Vegan Breakfast Burritos with Spicy Mayo

Easy vegan breakfast recipes that stray from lumpy overnight oats, sugary smoothie bowls, or over-seasoned tofu scrambles can be hard to find. Because Primal Kitchen’s headquartered in sun-drenched Southern California, our culinary inclinations tend to be influenced by an abundance of (envied) fresh produce year-round and the regional cuisine shared by our Mexican neighbors.

We love a well-crafted breakfast burrito. We filled our vegan breakfast burrito with garden-fresh kale, sweet red bell pepper, mellow yellow onion, and two types of oven-crisp potatoes, all seasoned simply with salt and pepper. Ready-made grain and gluten-free tortillas make it easier to whip these up on a whim with just about any extra veggies you have on hand, too.

Our no soy vegan breakfast burrito mimics a handheld cornucopia of rainbow-colored plants with a few sprigs of aromatic cilantro and our vegan spicy mayo to add a Tex-Mex hint of jalapeño lime flavor. Many other vegan breakfast burrito recipes include mashed beans, smashed tofu, or hummus to make them more filling, but our vegan breakfast burrito with no tofu excludes soy and grains.

We love the way the plants shine in our vegan breakfast burrito, but if you yearn for something else, jump to our section below for tips on how to personalize these breakfast wonders.

You can freeze these burritos, too, so a warm, satisfying breakfast can be minutes away on busy mornings. Check out our section below on how to meal prep these babies to make it easier to enjoy a hot breakfast any day of the week.

Vegan Breakfast Burrito Recipe

Time: 1 hour, 15 minutes

Servings: 3

Note: This recipe makes three servings. If you want to freeze extra breakfast burritos or need to feed more mouths, increase the ingredient amounts suggested below.

Ingredients

• 1 large sweet potato, peeled
• 12 gold baby potatoes, scrubbed
• 3 Tbsp. Primal Kitchen Avocado Oil
• 1 tsp. salt plus more for water
• ½ tsp. black pepper
• ⅓ cup yellow onion, diced
• 2 red bell peppers
• 2 cups kale
• 3 Siete Grain-Free Burrito Size Tortillas
• 3 Tbsp. Primal Kitchen Vegan Jalapeño Lime Mayo
• 3 tsp. cilantro leaves

Instructions

• Preheat the oven to 425ºF.
• Add 4 cups of salted water into a medium saucepan on high heat; bring water to a boil.
• Meanwhile, prep ingredients by chopping sweet potato into ½-inch cubes, dicing the yellow onion and red peppers, and roughly chopping kale and fresh cilantro.
• Coat the cubed sweet potatoes with 1 ½ teaspoons of avocado oil and salt. Spread the sweet potatoes out evenly on a large baking sheet—bake for 15 minutes.
• Once the water in your pot is boiling, add baby potatoes and lower the heat to medium. Cook until fork-tender, approximately 10 minutes. Drain baby potatoes and set them aside to cool.
• Remove sweet potatoes from the oven and set them aside in a bowl.

• Smash the cooled baby potatoes to about a ½-inch thickness and sprinkle with 1 ½ teaspoons of avocado oil and salt. Pop them in the oven and bake until golden, about 30 minutes.
• Heat a large skillet with one tablespoon of avocado oil to medium-high on the stove. Add diced onions and red peppers and sauté for 4–5 minutes. Add the chopped kale and cook for another minute. Transfer the sautéed ingredients to the bowl with the roasted sweet potatoes and give a gentle toss.
• If you have a gas stove, turn the gas down to medium-low and use tongs to char the tortillas over the gas flames for a few seconds on each side, making sure to keep a watchful eye. If you don’t have a gas stove, you can heat the tortillas in a clean large skillet for 30 seconds per side.
• Spoon ⅓ of the sautéed ingredients and roasted sweet potatoes into each tortilla, and top with 2–3 crispy golden baby potatoes, and wrap. Follow our step-by-step process for wrapping burritos.

Tips for Wrapping Breakfast Burritos

We use five steps to wrap burritos in the perfect swaddle:

1. Heat the tortillas to make them more pliable.
2. Once heated on both sides, add filling just to the left of the center of each tortilla. Take care not to overfill each tortilla.
3. Fold the bottom and top of the tortilla over, and then start folding the left side of the tortilla until you’re rolling the tortilla over top of the filling. Use the hand that’s not moving the tortilla’s left side to keep the top and bottom flaps folded down.
4. Keep rolling until you reach the end of the tortilla.
5. Final pro-tip: Sear the edge of the folded tortilla to prevent the filling from spilling out. Place the burrito in a hot skillet or griddle for 1–2 minutes to seal.

Serve the breakfast burritos Primal Kitchen Vegan Jalapeño Lime Mayo and some fresh cilantro on the side.

Recipe bonus tips:

• To speed up cook time, prep the ingredients the day before and boil the baby potatoes. Store the prepared ingredients in airtight containers in the refrigerator.
• Instead of crisping the potatoes in the oven, air fry them at 425ºF for about 8 minutes.

Nutrition info (per burrito):

Calories: 656

Carbs: 86 grams

Net Carbs: 70 grams

Fat: 33 grams

Protein: 12 grams

Nutrition info calculated using Cronometer. Nutrition info calculated with 1 Tbsp. of Primal Kitchen Jalapeño Lime Mayo and about 1 tsp. cilantro on the side.

How to Meal Prep Vegan Breakfast Burritos

Want to make these vegan breakfast burritos easy—well, we should say easier and faster to make? Simple! Add them to your weekly meal prep. Or, if you’re cooking similar veggies for dinner one night, cook a little extra veg and store them in an airtight container in the refrigerator so you can pull ‘em out and whip up a breakfast burrito the next morning.

Our fave meal prep idea? Throw yourself a burrito making fiesta and make a bunch of these ahead of time and freeze them. Double, triple, or quadruple the ingredients listed, saute, bake, and wrap the burritos, cool them down on the counter, then wrap them in parchment paper or foil, label them, then stash them in the freezer. These breakfast burritos can keep for up to three months when well wrapped in the freezer.

When you want to eat your frozen breakfast burrito, take out the amount you need and defrost overnight in the refrigerator. Microwave on high for 2 minutes per burrito, or reheat in the oven at 350ºF for about 6–7 minutes. If you didn’t plan that far ahead and want to heat a fresh-from-the-freezer burrito, just re-heat the burrito for longer in the microwave or oven.

Vegan Breakfast Burrito Sauces

Our vegan breakfast burrito tastes terrific as is. Still, if you want a slightly spicy kick to dip, we recommend serving our Vegan Jalapeño Lime Mayo on the side for a sassy sauce with a mellow, citrusy kick.

Here’s a quick rundown on our vegan spicy mayo:

• Calories: 90 per serving (1 Tbsp.)
• Carbs: 0 grams per serving
• Ingredients: Avocado Oil, Water, Organic Vinegar, Salt, Jalapeño Extract, Potato Protein Blend (Potato Protein, Tamarind Gum), Organic Lime Oil, Organic Jalapeño Powder, Organic Lime Juice Concentrate, Mustard Oil

Is it keto? Yes indeed! Our Vegan Jalapeño Lime Mayo is Keto Certified, Certified Paleo, Whole30 Approved, and sugar-free.

Check out our store locator to find the retailer nearest you that stocks our Vegan Jalapeño Lime Mayo.

We also have a non-vegan spicy mayo: Primal Kitchen Chipotle Lime Mayo. In addition to breakfast burritos, our spicy mayo transforms crudite, roasted veggies, sushi, poke, coleslaw, fish tacos, chicken, burgers, black bean burgers, deviled eggs, and more.

If you want even more variety, other saucy ideas to serve alongside breakfast burritos: pico de gallo; salsa; ketchup (and spicy ketchup, too); hot sauce; buffalo sauce; ranch or vegan ranch dressing; enchilada sauce; and vegan cheese sauce made with roasted cashews, nutritional yeast, and paprika.

Tips to Customize Breakfast Burritos

Whether you’re keto vegan, vegan, or simply want to eat more plants, you can customize this burrito to suit your preferences. Use it as a breakfast recipe template and add eggs, cheese, beans, hemp or flax seeds, or whatever else you like to make it your own. Personalize these breakfast burritos with the following flavor combos.

For vegan and keto-vegan breakfast burritos:

• Enjoy soy: Scramble tofu with hummus, nutritional yeast, and any spices you like. Lean into exotic flavors with curry powder, tahini, harissa paste, smoked paprika, or vegan gochujang.
• Love lettuce: Swap the grain-free tortilla for a sturdy green like romaine or green leaf lettuce. Collard greens or kale work well as keto-friendly wraps, too. Just remove the bottom part of the stems to make them easier to roll up.
• Power up with protein: Up the protein ante in your burrito with no soy by adding an ounce of hemp seeds (about 9 grams), pumpkin seeds (about 8.5 grams), or peanuts (about 7 grams).

For keto breakfast burritos:

• Egg-cellent idea: Scrambled eggs are a no-brainer classic breakfast burrito ingredient, but sliced hardboiled eggs could work, too.
• Meat your match: Just about any leftover meat or breakfast sausage, bacon, or ham works. Throw in some scrambled eggs, too, if you’d like.

For flexible family-fave breakfast burritos:

• Feelin’ plants and eggs: If the kiddos are enjoying as well, they might like you to swap out the kale for baby spinach. Scramble some eggs and tuck in a bit of shredded cheddar, and the kids will be happy and well fueled.
• Make a near-border classic: Closer to the California/Mexico border, the breakfast burritos tend to come packed with crisp potatoes, scrambled eggs, cheese, bacon or ham, avocado, salsa or pico, and all the hot sauce you can stomach.

You might also like these other vegan recipes:

• Keto Vegan Spaghetti
• Vegan Keto Mediterranean Bowl
• Vegan Cheese Ball
• Sweet and Sour Roasted Brussels Sprouts
• Vegan Chickpea Salad with Dijon Vinaigrette
• Teriyaki Cauliflower Bites
• Vegan Margherita Pizza
• Vegan Banana Chocolate Muffins
• Buffalo Sauce Cauliflower Wings

Vegan Breakfast Burritos with Spicy Mayo

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Category

Breakfast, Brunch, Vegan Recipe, Vegetarian Recipe, Paleo

Servings

3

Prep Time

10 minutes

Cook Time

65 minutes

Calories

656

We love a well-crafted breakfast burrito. We packed our vegan breakfast burrito with garden-fresh kale, sweet red bell pepper, mellow yellow onion, and two types of oven-crisp potatoes, all seasoned simply with salt and pepper. Ready-made grain and gluten-free tortillas make it easier to whip these up on a whim.

Our soy-free vegan breakfast burrito mimics a handheld cornucopia of rainbow-colored plants with a few sprigs of aromatic cilantro and our vegan spicy mayo to add a Tex-Mex hint of jalapeño lime flavor. Many other vegan breakfast burrito recipes include mashed beans, smashed tofu, or hummus to make them more filling, but our vegan breakfast burrito with no tofu excludes soy and grains.

Author:

Primal Kitchen

Ingredients

• 1 large sweet potato, peeled

• 12 gold baby potatoes, scrubbed

• 3 Tbsp. Primal Kitchen Avocado Oil

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• 1 tsp. salt plus more for water

• ½ tsp. black pepper

• ⅓ cup yellow onion, diced

• 2 red bell peppers

• 2 cups kale

• 3 Siete Grain-Free Burrito Size Tortillas

• 3 Tbsp. Primal Kitchen Vegan Jalapeño Lime Mayo

• 3 tsp. cilantro leaves

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Directions

1. Preheat the oven to 425ºF.

2. Add 4 cups of salted water into a medium saucepan on high heat; bring water to a boil.

3. Meanwhile, prep ingredients by chopping sweet potato into ½-inch cubes, dicing the yellow onion and red peppers, and roughly chopping kale and fresh cilantro.

4. Coat the cubed sweet potatoes with 1 ½ teaspoons of avocado oil and salt. Spread the sweet potatoes out evenly on a large baking sheet—bake for 15 minutes.

5. Once the water in your pot is boiling, add baby potatoes and lower the heat to medium. Cook until fork-tender, approximately 10 minutes. Drain baby potatoes and set them aside to cool.

6. Remove sweet potatoes from the oven and set them aside in a bowl.

7. Smash the cooled baby potatoes to about a ½-inch thickness and sprinkle with 1 ½ teaspoons of avocado oil and salt. Pop them in the oven and bake until golden, about 30 minutes.

8. Heat a large skillet with one tablespoon of avocado oil to medium-high on the stove. Add diced onions and red peppers and sauté for 4–5 minutes. Add the chopped kale and cook for another minute. Transfer the sautéed ingredients to the bowl with the roasted sweet potatoes and give a gentle toss.

9. If you have a gas stove, turn the gas down to medium-low and use tongs to char the tortillas over the gas flames for a few seconds on each side, making sure to keep a watchful eye. If you don’t have a gas stove, you can heat the tortillas in a clean large skillet for 30 seconds per side.

10. Spoon ⅓ of the sautéed ingredients and roasted sweet potatoes into each tortilla, and top with 2–3 crispy golden baby potatoes, and wrap. Follow our step-by-step process for wrapping burritos.

Recipe Note

Tips for Wrapping Breakfast Burritos

We use five steps to wrap burritos in the perfect swaddle:

1. Heat the tortillas to make them more pliable. 
2. Once heated on both sides, add filling just to the left of the center of each tortilla. Take care not to overfill each tortilla.
3. Fold the bottom and top of the tortilla over, and then start folding the left side of the tortilla until you’re rolling the tortilla over top of the filling. Use the hand that’s not moving the tortilla’s left side to keep the top and bottom flaps folded down.
4. Keep rolling until you reach the end of the tortilla.
5. Final pro-tip: Sear the edge of the folded tortilla to prevent the filling from spilling out. Place the burrito in a hot skillet or griddle for 1–2 minutes to seal.

Serve the breakfast burritos Primal Kitchen Vegan Jalapeño Lime Mayo and some fresh cilantro on the side.

Recipe bonus tips:

• To speed up cook time, prep the ingredients the day before and boil the baby potatoes. Store the prepared ingredients in airtight containers in the refrigerator.
• Instead of crisping the potatoes in the oven, air fry them at 425ºF for about 8 minutes.

Nutrition

Calories 656, Carbs 86 grams, Fat 33 grams, Protein 12 grams