Mexican Style Breakfast Burrito

I used to not be a breakfast person at all. It was a sad time. Over the last year I’ve made it a point to try and eat at least a few bites of something between 8 and 9 am. Okay, sometimes 10 am. So, I bought a few frozen breakfast burritos to try out the idea of something spicy and savory for breakfast. I loved it and ended up buying a few more. Well, that got expensive quick. Naturally I decided I would get arrogant and make my own. This is what I came up with, and to me they not only taste great, but honestly.. I think they taste better. Give it a try, I included a few extra pictures to guide you in the “rolling process” and it’s actually quite fun.



* Note : The key to making a flavorful and decently sized burrito is to make sure that you dice all of the ingredients. This makes it easier to roll, easier to mix the flavors evenly, easier to cook and easier to eat. This recipe makes 6 large burritos. 

Ingredients :

  • 3 TBSP oil
  • 1/2 block of drained and diced extra firm tofu
  • 1/2 yellow onion, diced
  • 1 TBSP fresh cilantro, diced
  • 1 poblano pepper (or other peppers of your choice), seeded and diced
  • 2 small potatoes, or 1 large, peeled and diced
  • 1 c. of black beans, rinsed and drained if using canned
  • 4- 5 mushrooms, stemmed and diced
  • 1 tomato, diced
  • 1/2 c. rice of your choice, cooked and drained
  • few dashes of : chili powder, cumin, garlic and onion powder, salt and pepper
  • 7-9 TBSP of your favorite salsa
  • 6 large tortillas of your choice, I use whole wheat


To Make :


Cook your rice while you prepare your vegetables. Dice all of the vegetables and heat the oil over medium heat in a large pot.

First, add your potatoes to the oil and let fry for about 5 minutes, stirring a few times to ensure even cooking.

Next add your onion and pepper. Let cook for 2 to 3 minutes. Add in mushrooms, tofu, black beans, tomato, cilantro and the spices you choose. Let cook for about 5- 10 minutes.

After the rice has cooked and been drained, add it into the pot and mix well. Mix in salsa until well blended. Remove from heat and prepare your tortillas as the package says. ( I use the microwave method )


End product should look something like this :


Now it’s time to make the burritos. I actually managed to take a few photos of the way I successfully roll a burrito. They’re not beautiful but hopefully they can be helpful.


I ended up with 6 large burritos, I added about 2 1/2 -3  large spoon fulls into each one. Here’s how I did it :


First, make sure your burrito is heated and pliable, and spoon on the filling making sure to leave some room around all the sides for folding :


Next, begin to roll :

1) Fold the end flaps inward :


2) Fold flap over the filling, and at the same time, pull and scrape the filling towards you so that it feels tight and plump.


3) The fold and tuck. Fold the filling over, and at the same time, use your little fingers to tuck the sides in underneath the filling. (This keeps your ends secured when you’re eating it later) :


..And you’re all done!

Enjoy ~


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