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- 4 large whole wheat tortillas - 1 cup black beans, rinsed and drained - 1 cup bell peppers (red, yellow, green), diced - 1 small red onion, diced - 1 cup spinach, chopped - 1 medium zucchini, diced - 4 large eggs (or 1 cup egg substitute) - 1/4 cup milk (or non-dairy alternative) - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste - 1 cup shredded cheese (cheddar or Mexican blend) - 1 avocado, sliced - Fresh salsa, for serving Gathering the right ingredients makes all the difference. Whole wheat tortillas serve as a healthy base. Black beans add protein and fiber, making your burrito filling. Bell peppers bring color and crunch, while red onion adds a nice bite. Spinach boosts nutrition and flavor. Zucchini adds moisture and a light texture. For the egg mixture, you can use real eggs or an egg substitute if you prefer. Add milk, either regular or a non-dairy type, to make it creamy. Ground cumin and chili powder enhance the taste, giving your burrito a warm kick. Don't forget salt and pepper to round out the flavors, along with shredded cheese on top for that gooey goodness. Finally, sliced avocado and fresh salsa take your burrito to the next level with creaminess and zest. Enjoy creating a tasty and healthy meal! {{ingredient_image_1}} Start by heating some oil in a large skillet over medium heat. Once it's hot, add the diced onions and bell peppers. Sauté these for about 3 to 4 minutes until they soften. Next, add the diced zucchini. This adds a nice crunch. Cook it for 2 to 3 minutes until it gets tender. Then, stir in the chopped spinach and black beans. Cook for another minute until the spinach wilts and everything warms up. In a separate bowl, crack the eggs and add the milk. You can use a non-dairy option if you prefer. Add ground cumin, chili powder, salt, and pepper. Whisk until everything is well combined and fluffy. Pour this egg mixture into the skillet with the veggies. Stir gently as it cooks for about 5 minutes. You want the eggs to scramble and cook through without burning. Now it’s time to fill the tortillas. Warm them in a dry skillet or microwave until they are soft. Lay each tortilla flat and scoop some of the veggie-egg mixture onto the center. Top with shredded cheese and a few slices of avocado for creaminess. Roll the tortilla tightly, tucking in the ends as you go. If you want a crispy finish, toast the rolled burritos in the skillet for 1 to 2 minutes on each side. This adds a lovely crunch. Finally, slice each burrito in half and serve with fresh salsa on the side. Enjoy your veggie-loaded breakfast burritos! - Recommended cooking oils: I suggest using olive oil or avocado oil. Both oils add flavor and are great for sautéing veggies. They also help in achieving that nice golden color. - Achieving the right egg consistency: Whisk your eggs with milk or a non-dairy milk. This helps make the eggs fluffy. Cook them gently in the skillet, stirring often. You want soft, creamy eggs, not dry ones. - Ensuring even distribution of fillings: After cooking the veggies and eggs, make sure to mix them well. This way, each burrito gets a good mix of flavors. When filling the tortillas, place the mixture in the center. Don’t overfill; this helps in rolling them tightly. - Pairing with fresh salsa: Fresh salsa adds a burst of flavor. Use store-bought or make your own. Chopped tomatoes, onions, cilantro, and lime juice make a great combo. - Optimal side dishes for breakfast burritos: Consider serving with a side of fruit or a light salad. They balance the meal and add freshness. You can also serve with a dollop of Greek yogurt for extra creaminess. Pro Tips Use Fresh Ingredients: Fresh vegetables will enhance the flavor and nutrition of your burritos. Try to use seasonal produce for the best taste. Customize Your Fillings: Feel free to add or swap in different vegetables or proteins like mushrooms, corn, or even cooked sausage to suit your taste. Perfectly Scrambled Eggs: Cook the eggs on low heat and stir gently to achieve a fluffy texture without overcooking them. Keep Burritos Warm: If you're making multiple burritos, keep them warm in a low oven (about 200°F) until you're ready to serve. {{image_2}} You can change up the veggies for your breakfast burritos. Consider adding: - Mushrooms for a hearty bite - Cherry tomatoes for a pop of flavor - Kale for extra nutrients - Corn for sweetness You can also try different proteins. If you want alternatives to eggs and beans, consider: - Tofu for a plant-based option - Cooked chicken for a meatier burrito - Quinoa for added fiber and protein If you want vegan breakfast burritos, simply swap eggs for tofu. Use a non-dairy milk like almond or oat milk. This keeps the taste great while staying plant-based. For gluten-free burritos, look for gluten-free tortillas. Many stores offer these now. Just check the labels to be sure. You can still enjoy a tasty and healthy meal while sticking to your diet. To keep your breakfast burritos fresh, follow these tips: - Refrigerating: Wrap each burrito tightly in plastic wrap. Place them in an airtight container. They stay fresh for up to 3 days. - Freezing: For long-term storage, wrap each burrito in foil first. Then, place them in a freezer-safe bag. They can last up to 3 months in the freezer. Reheating your burritos correctly keeps them tasty. Here’s how: - Microwave: Remove any foil and place the burrito on a microwave-safe plate. Heat for 1-2 minutes, flipping halfway through. This warms the inside without drying it out. - Oven: Preheat your oven to 350°F (175°C). Wrap the burrito in foil and heat for about 15-20 minutes. This method helps retain the burrito's texture. These steps ensure every bite stays delicious! How can I make these burritos spicier? To spice up your burritos, add jalapeños or hot sauce. You can mix in red pepper flakes for a kick. Consider using spicy black beans or adding a pinch of cayenne pepper to the egg mixture. These simple changes will fire up your breakfast. Can I prepare the filling ahead of time? Yes, you can prep the filling in advance! Cook the veggies and eggs, then store them in the fridge for up to three days. Just reheat them before you fill the tortillas. This saves time in the morning. What toppings work best with veggie-loaded burritos? Fresh salsa is a great choice. You can also add sliced avocado or a dollop of Greek yogurt. Chopped cilantro and lime juice bring fresh flavor. For cheese lovers, sprinkle extra shredded cheese on top for a creamy finish. This blog post covered how to make tasty breakfast burritos from scratch. You learned about the ingredients, cooking steps, and easy tips for great results. The variations section helps you customize your burritos for any diet. Finally, proper storage and reheating ensure your meal stays fresh. Now, you can enjoy delicious breakfast burritos at home. Dive in and try these steps to impress yourself and others! Enjoy the process and experiment with flavors you love. Your breakfast will never be the same again.

Veggie Loaded Breakfast Burritos

A hearty and nutritious breakfast option packed with vegetables and protein.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 large whole wheat tortillas
  • 1 cup black beans, rinsed and drained
  • 1 cup bell peppers (red, yellow, green), diced
  • 1 small red onion, diced
  • 1 cup spinach, chopped
  • 1 medium zucchini, diced
  • 4 large eggs (or 1 cup egg substitute)
  • 0.25 cup milk (or non-dairy alternative)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1 avocado, sliced
  • for serving fresh salsa

Instructions
 

  • In a large skillet over medium heat, add a splash of cooking oil. Once hot, add the diced onions and bell peppers. Sauté for 3-4 minutes until they start to soften.
  • Add the diced zucchini and continue cooking for another 2-3 minutes until tender. Stir in the spinach and black beans, cooking for an additional minute until the spinach wilts.
  • In a separate bowl, whisk together the eggs, milk, ground cumin, chili powder, salt, and pepper. Pour the egg mixture into the skillet with the veggies, cooking gently until the eggs are scrambled and fully cooked, about 5 minutes. Remove from heat.
  • Warm the tortillas in a dry skillet or microwave until pliable. Lay each tortilla flat and fill with the veggie-egg mixture.
  • Top each burrito with a sprinkle of shredded cheese and a few slices of avocado.
  • Roll tightly, tucking in the ends as you go, to form the burrito. If desired, you can toast the rolled burritos in the skillet for 1-2 minutes on each side to give them a golden finish.
  • Slice each burrito in half and serve with fresh salsa on the side.

Notes

Feel free to customize with your favorite veggies or add hot sauce for extra flavor.
Keyword breakfast, burritos, healthy, vegetarian