Veggie-Loaded Breakfast Burrito (Printable)

A colorful breakfast wrap with eggs, veggies, black beans, and cheese for a nourishing start.

# Ingredient list:

→ Vegetables

01 - 1 red bell pepper, diced
02 - 1 small zucchini, diced
03 - 1/2 red onion, finely chopped
04 - 30 g (1 cup) baby spinach, chopped
05 - 1 small tomato, seeded and diced

→ Protein & Dairy

06 - 6 large eggs
07 - 56 g (1/2 cup) shredded cheddar cheese or plant-based alternative
08 - 60 ml (1/4 cup) milk, dairy or plant-based
09 - 130 g (1/2 cup) black beans, drained and rinsed

→ Wrap & Toppings

10 - 4 large whole wheat tortillas
11 - 1/2 avocado, sliced
12 - 60 ml (1/4 cup) salsa
13 - 2 tbsp chopped fresh cilantro (optional)

→ Spices & Seasonings

14 - 1/2 tsp ground cumin
15 - 1/4 tsp smoked paprika
16 - 1/4 tsp salt
17 - 1/4 tsp black pepper
18 - 15 ml (1 tbsp) olive oil

# Cooking steps:

01 - Heat olive oil in a large skillet over medium heat. Add diced onion, bell pepper, and zucchini, sauté for 5 minutes until softened.
02 - Add chopped spinach and diced tomato to the skillet. Cook for 2 minutes until spinach wilts. Stir in black beans, cumin, smoked paprika, salt, and black pepper. Cook for 1 more minute. Remove vegetable mixture from skillet and set aside.
03 - Whisk eggs and milk together in a bowl. Pour into the same skillet, scramble until just set. Remove from heat and mix in shredded cheese.
04 - Heat tortillas in a dry skillet or microwave for 20 seconds until warm and pliable.
05 - Layer the veggie mixture, scrambled eggs, avocado slices, and salsa in the center of each tortilla. Sprinkle chopped cilantro if desired.
06 - Fold the sides of each tortilla inward, then roll tightly from one end to the other. Serve immediately or wrap in foil for portability.

# Expert advice:

01 -
  • It tastes indulgent but actually keeps you full until lunch, no mid-morning crash.
  • Everything comes together in one skillet, which means less cleanup and more time to actually eat.
  • You can make a batch, wrap them in foil, and grab one for the next three mornings without thinking.
02 -
  • Don't overfill the tortilla or it'll burst open when you roll it; the filling should be an inch away from each edge.
  • If you're prepping ahead, wrap the assembled burritos tightly in foil and they'll stay warm for hours, or refrigerate them and reheat in a 350°F oven for 10 minutes.
03 -
  • If your tortilla tears while rolling, use a second tortilla underneath it like a bandage; nobody will know and it holds together perfectly.
  • Cook the eggs on medium, not high; high heat gives you a rubbery scramble that tastes like the gym.
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