Vegetarian Classic Breakfast Burrito
Start your day on a flavorful note with the Vegetarian Classic Breakfast Burrito, a hearty and wholesome breakfast recipe packed with vibrant ingredients and bold flavors. This quick 30-minute recipe combines fluffy scrambled eggs, tender black beans seasoned with cumin, sautéed bell peppers and onions, fresh spinach, creamy avocado, and melty cheddar cheese, all wrapped in a warm flour tortilla. Top it off with zesty salsa for a delicious Tex-Mex twist! Perfect for meal prep or busy mornings, this vegetarian burrito is a protein-packed, customizable breakfast option that satisfies cravings while fueling your day. Enjoy as-is or pair it with extra salsa or sour cream for a complete brunch experience.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 large eggs
- 1 cup black beans
- 1 medium red bell pepper
- 1 small yellow onion
- 1 cup spinach
- 1 cup cheddar cheese
- 4 large flour tortillas
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon ground cumin
- 1 cup salsa
- 1 medium avocado
Instructions
Dice the red bell pepper and small yellow onion into small pieces.
In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and bell pepper. Cook until softened, about 5 minutes.
Add the black beans to the skillet, along with the ground cumin, salt, and black pepper. Cook for 2-3 minutes until heated through. Remove the mixture from the skillet and set aside.
In a separate bowl, beat the eggs until blended. Add a pinch of salt and pepper.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Pour in the beaten eggs. Stir occasionally until the eggs are scrambled and fully cooked, about 3-4 minutes.
Add the spinach to the scrambled eggs and cook until it just begins to wilt, about 1 minute.
Warm the flour tortillas in the microwave for about 20 seconds to make them pliable.
Lay each tortilla on a flat surface. Divide the bean mixture, scrambled eggs with spinach, grated cheddar cheese, and salsa evenly among the tortillas.
Dice the avocado and add a portion to each burrito.
Fold in the sides of the tortilla, then roll it up from the bottom to form a burrito.
Serve immediately, optionally with extra salsa or sour cream on the side.
Nutrition Facts
Calories |
2030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.3 g | 149% | |
| Saturated Fat | 39.7 g | 198% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 838 mg | 279% | |
| Sodium | 5800 mg | 252% | |
| Total Carbohydrate | 170.1 g | 62% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 20.2 g | ||
| Protein | 82.0 g | 164% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1084 mg | 83% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2521 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
