Vegan Cajun Breakfast Burrito Recipe

Vegan Cajun Breakfast Burrito

If you’re anything like me, you believe that burritos can (and should) be eaten for breakfast, lunch, and dinner. Throw anything in a wrap, and I’m there. So burrito lovers, you’re in luck. There will be a ton of burritos on this blog – starting with my favorite! This cajun breakfast burrito is the bomb, and will have you saying phrases such as “the bomb,” apparently.

The Recipe

This recipe will serve 3-4 people.

You will need:

  • 1/4 block tofu
  • 1/3 can black beans
  • 1/2 onion, chopped
  • 1/2 red pepper chopped
  • Paprika, to taste
  • Chili powder, to taste
  • Cajun seasoning, to taste
  • Salt & pepper, to taste
  • 1/2 avocado, sliced
  • Corn salsa (or salsa of your choice)
  • 1 vegan wrap of your choice (I opted for Trader Joe’s Habanero Lime Tortilla – gives an extra blast of flavor!)
  • Hot sauce of your choice, optional

To make:

Prep the Wrap
I always start with this step, because it’s easy to get out of the way! Simply add a spoonful of corn salsa to your tortilla, followed by avocado slices, and hot sauce if you are into heat. Easy, right? Pretty much all ready for what’s to come.

photo 3

Create your Filling
Start by dicing up veggies, crumbling your tofu, and measuring our your black beans.


Toss this onto an oil-sprayed skillet or pan, whichever your preference. Add your seasonings. I never measure out exactly what I add… I pretty much eye it. If you are not great at this, start with a dash and taste-test along the way. I promise, you will find your groove!

Cook your veggies over med heat, until onion becomes translucent and the rest have a bit of char to them.

photo 2

Add Veggies to Wrap
Once your veggies are cooked, add them to your burrito. One step closer to consuming heaven!

photo 4

Seriously, how good does that look? Om nom.

photo 1

Roll It Up
Rolling up a burrito is an art, I swear. It took me years working in a small cafe to master this without tearing and making a freakin’ mess. If your not a wrapping ninja yet, take a look at this instructional video. PRACTICE!

Once rolled, I place the burrito back on my sprayed skillet, and press it with a cast iron grill press. If you do not have one, no worries, most people don’t. I wouldn’t if it wasn’t for Joe! Simply put a little pressure on the burrito, flip, and do the same to the other side. This helps to seal the burrito – just be careful not to burn it!

photo 3

Burrito Bliss
Cut it, or eat it whole. Flavor like whoa.

photo 2

Bomb, right? xx Bianca


13 thoughts on “Vegan Cajun Breakfast Burrito

  1. First off, habanero lime tortilla? Whaaat? Either I’ve completely missed this, or my Trader Joe’s is failing me.

    Second, is that a Lodge enameled panini press, and do you like it? I love pressed sandwiches and burritos, but a stand-alone panini press/grill takes up way too much space. This seems like a happy compromise.

    • You need to ask someone at your local Trader Joe’s if they carry them, because they are INCREDIBLE!

      Also, yes! I love it. It’s so much easier to clean and store, and it works great. It was actually my boyfriend’s, and now I use it probably more than him :)

  2. Pingback: Share & Swap with The Friendly Fig | the Seasonal Veg Head

  3. Pingback: Top 20 Posts of 2014 | The Friendly Fig

  4. Um so yeah…this looks amazing! And I’m rather upset that I have never seen those tortillas at my Trader Joes! I’m going to put a request in because I think I would fall in love with those :)

  5. Pingback: Share and Swap- The Friendly Fig! | Sprinkles and Skirts

Comments are closed.