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Veggie Breakfast Burritos

healthy morning wraps
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Ingredients

Scale
  • 4 large whole wheat tortillas (10-inch)
  • 8 large eggs
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 large bell pepper, diced (red or mixed colors)
  • 2 cups fresh spinach
  • 1 cup shredded cheddar cheese
  • 1/2 medium red onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup fresh cilantro, chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 medium avocado, sliced (optional)
  • 1/4 cup Greek yogurt or sour cream (optional)
  • 1 medium tomato, diced (optional)
  • 1 tablespoon fresh lime juice (optional)
  • Hot sauce to taste (optional)

Instructions

  1. Prepare your workspace by having all ingredients prepped and measured. Heat a large non-stick skillet over medium heat and add 1 tablespoon olive oil.
  2. Add diced onion and cook for 2-3 minutes until translucent.
  3. Add minced garlic and diced bell peppers to the skillet and sauté for 3-4 minutes until peppers begin to soften but still maintain some crispness.
  4. Stir in the fresh spinach in batches, allowing each handful to wilt before adding more (about 2 minutes total).
  5. Add the drained and rinsed black beans to the vegetable mixture. Sprinkle with cumin, chili powder, salt, and pepper. Cook for 2-3 minutes until beans are warmed through.
  6. Push the vegetable mixture to one side of the pan. Add remaining tablespoon of olive oil to the cleared space.
  7. Whisk eggs in a bowl until well combined, then pour into the cleared section of the skillet.
  8. Allow eggs to set slightly before gently folding and stirring to scramble with the vegetables. Cook for 2-3 minutes until eggs are just set but still slightly moist.
  9. Sprinkle shredded cheese over the entire mixture, then remove skillet from heat. Cover with a lid for 1-2 minutes to melt the cheese.
  10. Warm tortillas by placing directly on a gas burner for 10-15 seconds per side, heating in a dry skillet, or microwaving wrapped in damp paper towels for 30 seconds.
  11. To assemble, place a warm tortilla on a flat surface. Spoon approximately 1/4 of the filling mixture in a line slightly off-center.
  12. Add optional toppings like avocado, Greek yogurt, diced tomatoes, or hot sauce.
  13. Fold in the sides of the tortilla, then roll from the bottom up, tucking in the sides as you go.
  14. For a crispy exterior (optional), return assembled burritos to a clean, dry skillet over medium heat and cook for 1-2 minutes per side until golden.
  15. Serve immediately or wrap in foil for later use.

Notes

  • For meal prep, cool completely before wrapping in parchment paper and storing in the refrigerator for up to 3-4 days.
  • To freeze, wrap cooled burritos in aluminum foil, then place in a freezer-safe bag for up to 3 months.
  • Reheat refrigerated burritos in a microwave for 1-2 minutes or in a 350°F oven for 10-12 minutes.
  • For frozen burritos, microwave for 2-3 minutes or bake at 350°F for 25-30 minutes (still wrapped in foil for the first 20 minutes).
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: veggie breakfast burritos, vegetarian breakfast burritos, healthy morning wraps, quick veggie tortilla, protein packed breakfast

Find it online: https://www.joyliciousrecipes.com/veggie-breakfast-burritos-bold-morning/