Description
Delicious and nutritious vegetarian breakfast burritos packed with protein, veggies, and flavor, perfect for busy mornings or leisurely brunches.
Ingredients
Scale
- 3 eggs
- 1 cup canned black beans, rinsed and drained
- 1 bell pepper, chopped
- 1/2 onion, chopped
- 1 tsp cumin
- 1 tsp crushed red pepper
- 1 1/2 cups kale or spinach
- 2 garlic cloves, minced
- 1 tbsp tomato paste
- 2 tortillas
- 1 tbsp olive oil
- 3 tbsp shredded cheddar
Instructions
- Heat olive oil in a skillet over medium heat and sauté the onion until translucent, about 3-4 minutes.
- Add kale and bell pepper, and continue cooking until veggies soften.
- Stir in cumin, crushed red pepper, and rinsed black beans. Cook for 2-3 minutes, then add minced garlic. Stir for another 2 minutes, then remove from heat.
- In a separate bowl, scramble the eggs with a pinch of salt and pepper until well combined.
- Spread a tablespoon of tomato paste on each tortilla, then add the bean and veggie mixture, scrambled eggs, and a sprinkle of cheddar.
- Roll the tortillas up like a burrito, tucking in the edges. Toast in the skillet until golden brown, about 2-3 minutes per side.
- Transfer to a cutting board and slice in half to serve. Enjoy immediately or store for later.
Notes
These burritos can be kept untoasted in the fridge for up to 2-3 days, and frozen for longer storage (up to 3 months). Wrap tightly to keep fresh.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 300
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 240mg