To be honest, when I decided to eat less meat/dairy, I thought breakfast burritos would be my one exception because I LOVE THEM. As hard as it is for me to answer the question, “What is your favorite food?”, breakfast burritos would be up there on my list.

But these vegan breakfast burritos come close to eliminating my need for the real thing. (I say “come close” because I definitely still indulge every so often).  For the scrambled eggs, I used chickpea flour, which makes for an amazing replacement, but you can also make a tofu scramble to use in its place. The homefries are a delicious addition but can also be eaten as a side, if you’d prefer. If you aren’t a fan of spice, I would recommend cutting down on the amount of chipotle/cayenne in the recipe.

I hope you love these vegan breakfast burritos as much as I do!!

Vegan Breakfast Burritos with Chickpea Flour Scramble & Homefries

(serves 3-4)

vegan breakfast burritoIngredients
  • 3-4 large flour tortillas
  • 1, 14 oz. can vegetarian refried pinto or black beans
For the homefries
  • 1 large russet potato, diced
  • 1 large sweet potato, diced
  • 1 teaspoon garlic powder
  • ½ teaspoon chipotle powder (or cayenne)
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 red onion, chopped
  • 4 cloves garlic, chopped
  • 1 red bell pepper, cut into ½ inch pieces
  • 4 oz. white or cremini mushrooms, sliced
For the chickpea scramble
  • ½ cup chickpea flour 
  • ½ cup water
  • 1 tablespoon nutritional yeast
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon turmeric
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon black salt (kala namak Indian sulphur salt- for eggy flavor) – optional
  • 1 cup spinach, chopped
Additional filling ideas
  • Avocado/guac
  • Salsa/pico de gallo
  • Hot sauce
  • Cilantro 
  • Corn
  • Rice


Order of Operations

Make the homefries.

      1. Preheat the oven to 400 degrees. Wash and dice the potatoes, then put them into a mixing bowl, drizzle lightly with avocado oil (about 1 tablespoon), and season with garlic powder, chipotle (or cayenne), smoked paprika, salt and pepper. Transfer to a baking sheet and roast in the heated oven for about 25 minutes, until fork tender. Once cooked, reduce oven temperature to 200.
      2. While the potatoes roast, chop the onion, garlic, pepper, and mushrooms. 
      3. Heat a teaspoon of avocado oil in a large skillet over medium heat. When hot, add the onion and sauté for about 5-7 minutes, stirring frequently until it starts to brown. 
      4. Next, add the garlic, peppers, and mushrooms and cook for another 4-5 minutes, until veggies are tender. Season with salt and pepper and remove from heat. Once cooked, add the veggies to the roasted potatoes and mix together. Adjust seasoning to taste and keep warm in the oven (at 200 degrees) until ready to serve.

Make the chickpea scramble.

      1. In the same mixing bowl you used for the potatoes, whisk together the following ingredients until no lumps remain:
          • ½ cup chickpea flour 
          • ½ cup water
          • 1 tablespoon nutritional yeast
          • ½ teaspoon baking powder
          • ¼ teaspoon salt
          • ¼ teaspoon turmeric
          • ¼ teaspoon garlic powder
          • ⅛ teaspoon black salt (kala namak – for eggy flavor) – optional
      2. In the same skillet you used to sauté the veggies, heat a teaspoon of avocado oil over medium heat. Once hot, add the spinach and sauté for about 30 seconds, until wilted. 
      3. Pour the chickpea flour mixture into the skillet with the spinach and let cook, untouched, for about 30 seconds before beginning to scramble it as you would eggs. Continue to stir every 15 seconds, until it is fully cooked/no longer runny.

Assemble the burritos.

    1. In a separate large skillet, heat the tortilla for 1-2 minutes on each side, or microwave until warm. 
    2. Spread a layer of refried beans down the middle of a flour tortilla, leaving about 2 inches of space at either end.
    3. Add a scoop of homefries and a scoop of the scramble, along with any other fillings you would like to add to your burrito. 
    4. Carefully fold both ends of the tortilla over the fillings and roll one side over the top to secure them before completing the burrito roll. 
    5. Slice burrito in half, if desired, and serve with your favorite hot sauce or salsa.
    6. Devour and enjoy!!

Grocery Shopping Checklist


Fresh produce
  • Russet potato, 1 large
  • Sweet potato, 1 large
  • Red bell pepper, 1
  • Mushrooms, 4 oz. white or cremini
  • Red onion, 1 medium
  • Garlic, 4 large cloves
  • Spinach, 1 cup
  • Avocado, optional – for serving
  • Cilantro, optional – for serving
Pantry items
  • Flour tortillas, 3-4 large
  • Refried beans, 14 oz. can vegetarian
  • Garbanzo bean/chickpea flour, ½ cup 
  • Nutritional yeast, 1 tablespoon
  • Baking powder,  ½ teaspoon
  • Hot sauce, optional – for serving


Dried herbs & spices 
  • Garlic powder
  • Chipotle powder, or cayenne
  • Smoked paprika
  • Turmeric
  • Black salt, kala namak, for eggy flavor – optional
  • Salt
  • Pepper
Equipment needed:
  • Cutting board & sharp knife
  • Measuring cups and spoons
  • Can opener
  • Medium-sized mixing bowl
  • Baking sheet
  • Large skillet