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Black Bean and Soyrizo Breakfast Burritos with Easy Chipotle Cream

May 2, 2016 By Carrots and Flowers

EASY + DELICIOUS Soyrizo Breakfast Burritos | Topped with Chipotle Cream | Hearty, simple, perfect for meal prep

Mmm.. Soyrizo Breakfast Burritos. 🙂

I could write a five hundred word post and not even scratch the SURFACE of how much I love Soyrizo Breakfast Burritos. And once you add black beans, avocado, and chipotle cream? Forget about it!

black bean soyrizo breakfast burritos black bean soyrizo breakfast burritos

Did you know that Soyrizo was Trader Joe’s highest selling item last year? Out of all the items in the store! Everyone loves this stuff. These Black Bean Soyrizo Breakfast Burritos are sure to be a huge hit with vegans and omnis alike.

IMG_0961 This recipe was made especially for one of our good friends and awesome Kickstarter backers, Katie. She is a nurse that works insane hours, so we aimed to make a Black Bean & Soyrizo Breakfast Burrito that was delicious and easy to prepare. As a bonus, this makes a huge batch that can be stored in the fridge for simple, yummy vegan breakfasts all week.

black bean soyrizo breakfast burritos black bean soyrizo breakfast burritos black bean soyrizo breakfast burritos black bean soyrizo breakfast burritos

 

black bean soyrizo breakfast burritos  black bean soyrizo breakfast burritos black bean soyrizo breakfast burritos

Black Bean and Soyrizo Breakfast Burritos with Easy Chipotle Cream
 
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Prep time
12 mins
Cook time
10 mins
Total time
22 mins
 
Hearty, healthy, savory, and delicious! Vegan soyrizo breakfast burritos with avocado, black beans, and chipotle cream. Make a big batch for easy breakfasts throughout the week!
Author: Carrots and Flowers
Recipe type: Breakfast, Brunch
Cuisine: Vegan
Serves: 8-10 burritos
Ingredients
  • vegan tortillas (we used whole wheat)
  • 1 lb organic firm tofu
  • 1 can black beans
  • 1 package soyrizo
  • 1 tablespoon grapeseed or other cooking oil
  • 1 yellow onion
  • 2-3 cloves garlic
  • 1 cup raw cashews
  • 1 cup salsa
  • avocado
  • ¼ teaspoon sea salt
  • ¼ teaspoon chili powder (optional, if you like spicy)
  • pico de gallo for garnish (recommended)
  • cilantro for garnish (optional)
Instructions
  1. In a large skillet, heat the grapeseed oil over medium high heat. Add the onion and sauté for 1-2 minutes until the onion becomes slightly translucent then add the garlic. Sauté for another minute then add the soyrizo. Keep stirring for 1-2 minutes then crumble in the tofu.
  2. Mix the tofu into the soyrizo until it is thoroughly covered and the tofu turns orange. You want the yummy soyrizo flavor to get into the tofu! Stir in the black beans and reduce heat to medium. Cook for another 3-5 minutes, stirring often.
  3. Heat the tortillas in a covered skillet on medium heat for 10-20 seconds. Spoon a dollop of chipotle cream onto a tortilla and top it with a heaping scoop of the soyrizo mixture. Roll up your Black Bean & Soyrizo Breakfast Burrito and top it with more chipotle cream, avocado, and pico de gallo.
  4. Chipotle Cream- Soak the cashews for 2 hours or overnight, then drain. I usually keep soaked cashews in the freezer, but if you're short on time, you can boil the cashews for 10 minutes to soften. Combine the soaked cashews, sea salt, salsa, and optional chili powder in a high powered blender. Mix on high until the chipotle cream is smooth.
3.5.3226

 

black bean soyrizo breakfast burritos

Did you try these Black Bean Soyrizo Breakfast Burritos? Leave us a comment and tell us about it! And while you’re at it, snap a pic and post it to Instagram with the tag #carrotsandflowers 🙂 It will totally make our day!

black bean soyrizo breakfast burritos

If you loved these Black Bean Soyrizo Breakfast Burritos, check out our other healthy, filling vegan breakfast options like our Mac Daddy Vegan Breakfast Sandwich or our Vegan Breakfast Hash!

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Tagged With: Black Beans, Breakfast, Burrito, Easy, Healthy, Ready in 30 Minutes, Soyrizo, Tofu

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Comments

  1. Sarah | Well and Full says

    May 20, 2016 at 5:01 pm

    These burritos look so yummy! The soyrizo kind of reminds me of sofritas 🙂

    Reply
  2. Samantha says

    January 21, 2017 at 3:24 pm

    I live in Canada and don’t have access to a Whole Foods…you’ve got me salivating with that Soyrizo!!! I wonder where I could buy some, or if it’d be worthwhile to make it. Know any places or good recipes for Soyrizo? Thank you!! xo

    Reply
    • Carrots and Flowers says

      January 25, 2017 at 3:41 am

      Hey Samantha!

      We have a Walnut Taco Meat recipe that will be very similar if you leave out the mango. 🙂

      https://www.carrotsandflowers.com/raw-vegan-walnut-tacos/

      Reply
  3. Kim Simon says

    June 28, 2018 at 4:54 pm

    I made this cream in advance of dinner tonight and threw it on my leftover fajitas and it was amazing. I can’t wait to have the full dinner later!!

    Reply
    • Carrots and Flowers says

      August 18, 2018 at 6:36 pm

      I’m so glad you enjoyed the recipe Kim! I use that sauce on EVERYTHING! I especially love it with roasted potatoes or tofu scramble. 🙂

      Reply
  4. Chandra says

    June 9, 2019 at 4:31 pm

    It would be helpful if the recipe included instructions on how to prepare the ingredients. Do you press the tofu first? Should I drain and rinse the black beans? Are onions diced or sliced or chopped? It looks delicious but leaves out a few helpful details.

    Reply
    • Michelle says

      August 25, 2022 at 7:15 pm

      Agreed. Do you chop, cube, or crumble the tofu?

      Reply

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Hi, I'm Megan Sadd. I'm a 2x cookbook author, biohacker, & psychedelic educator. I love sharing recipes & wellness hacks to help people feel their absolute best! more about me →

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