Veggie Breakfast Burritos
Start your day with a burst of flavor and nutrition by whipping up these Veggie Breakfast Burritos! Packed with protein, fiber, and colorful veggies, this vegetarian breakfast recipe features fluffy scrambled eggs, sautéed red bell peppers, onions, and tender spinach, all combined with hearty black beans and melted cheddar cheese. Wrapped in warm flour tortillas, these burritos are perfect for a busy morning or a leisurely brunch. Quick to prepare in just 25 minutes, they’re versatile enough to serve with your favorite salsa or a dollop of sour cream. Whether you’re meal-prepping for the week or enjoying a weekend treat, these Veggie Breakfast Burritos are a delicious, wholesome way to fuel your day!
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Recipe Information
Ingredients
- 4 large flour tortillas
- 6 eggs
- 2 tablespoons milk
- 1 tablespoon olive oil
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 2 cups baby spinach
- 1 cup canned black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup salsa (optional, for serving)
- 0.5 cup sour cream (optional, for serving)
Instructions
1. In a medium bowl, whisk together the eggs, milk, salt, and black pepper until thoroughly combined. Set aside.
2. Heat the olive oil in a large nonstick skillet over medium heat.
3. Add the diced red bell pepper and yellow onion to the skillet. Sauté for 3-4 minutes, or until softened.
4. Stir in the baby spinach and cook for another 1-2 minutes, until wilted.
5. Add the black beans to the skillet and stir to combine. Cook for 1 minute to warm through, then transfer the vegetables and beans to a plate and set aside.
6. Reduce the heat to medium-low and pour the egg mixture into the skillet. Cook the eggs, stirring gently, until softly scrambled, about 3-4 minutes.
7. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds, or by heating them in a dry skillet for 10-15 seconds on each side.
8. Assemble the burritos: Lay a warm tortilla flat and sprinkle a quarter of the shredded cheddar cheese down the center. Spoon a portion of the scrambled eggs on top of the cheese, then add a portion of the vegetable and bean mixture.
9. Fold the sides of the tortilla inward, then roll it up tightly from the bottom to create a burrito. Repeat with the remaining tortillas and fillings.
10. Serve the burritos immediately with salsa and sour cream on the side, if desired. Enjoy!
Nutrition Facts
Calories |
2210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.2 g | 150% | |
| Saturated Fat | 52.4 g | 262% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1300 mg | 433% | |
| Sodium | 4879 mg | 212% | |
| Total Carbohydrate | 178.3 g | 65% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 26.5 g | ||
| Protein | 106.6 g | 213% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 1593 mg | 123% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1882 mg | 40% | |
*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.
