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- 4 large flour 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 - 4 large eggs - 1/2 cup shredded cheese (cheddar or Mexican blend) - 1 avocado, sliced - 2 tablespoons olive oil - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - Salsa and fresh cilantro for serving I love starting my day with a tasty breakfast burrito. These burritos are packed with flavors and nutrients. You need the right mix of ingredients to make them shine. First, let’s talk about the base: the flour tortillas. They hold everything together and give a soft bite. Next, black beans add protein and fiber. Bell peppers bring a sweet crunch and vibrant color. Diced red onion adds a zesty kick. Spinach adds freshness and is a great way to sneak in greens. Now, we can’t forget the eggs. They give the burrito a creamy texture. Shredded cheese melts beautifully and adds richness. Slices of avocado on top make each bite creamy and delicious. You can also customize your burrito. If you like mushrooms or zucchini, feel free to add those. Want some heat? Toss in jalapeños or a splash of hot sauce. If you're plant-based, swap the eggs for tofu or use plant-based cheese. This mix of ingredients makes for a satisfying breakfast. For the full recipe, check out the section below where I break down each step. Enjoy exploring these flavorful options! Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced bell peppers and red onion. Sauté them for about 5 minutes until they soften. This brings out their amazing flavors. Next, stir in 1 cup of chopped spinach. Cook for an additional 2-3 minutes until it wilts. Finally, add 1 cup of rinsed black beans, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika. Mix everything well and let it cook for 2 more minutes. Remove from heat and set aside. In a bowl, whisk together 4 large eggs with a pinch of salt and pepper. This adds flavor and keeps the eggs fluffy. In a separate non-stick skillet, pour in the egg mixture. Scramble the eggs over medium heat for 3-4 minutes. Stir gently until they are just set. You want them soft but not runny. Take a large flour tortilla and lay it flat on a clean surface. In the center, add a generous portion of the veggie-bean mix. Next, scoop in some of the scrambled eggs. Sprinkle 1/2 cup of shredded cheese on top. For a creamy touch, add a few slices of avocado. Fold the sides of the tortilla over the filling. Then roll it up tightly from the bottom to the top. Make sure everything stays inside. Repeat this with the rest of the tortillas and filling. To make your burritos crispy, place them back in the skillet. Toast the assembled burritos for 2-3 minutes on each side until they are golden brown. This step adds a nice crunch. For serving, cut the burritos in half diagonally. Pair them with salsa and fresh cilantro for a bright touch. Enjoy this delicious meal that’s easy to make and packed with flavor. To enhance the taste of your veggie packed breakfast burritos, use some great spices. I recommend ground cumin for warmth and smoked paprika for a hint of smokiness. These spices elevate the flavor and add depth. To avoid soggy tortillas, make sure to drain your black beans well. Excess moisture leads to a limp wrap. Also, toast the assembled burritos in a skillet for a few minutes. This helps create a crispy edge while keeping the filling warm. Preparing your ingredients in advance saves you time. Chop your veggies the night before and store them in airtight containers. You can also scramble your eggs ahead of time. This makes morning assembly a breeze! Freezing burritos is a smart way to enjoy quick breakfasts. Wrap each burrito tightly in foil or plastic wrap. Store them in a freezer bag. When you need one, just heat it in the microwave or oven. It’s that easy! Pair these burritos with fresh fruit or creamy yogurt for a balanced meal. Slices of fresh avocado on the side add a nice touch. For dips, salsa is a classic choice. You can also try guacamole or a zesty yogurt sauce. These add flavor and freshness to your meal. For more ideas, check out the Full Recipe. Enjoy your tasty creation! {{image_2}} You can make your breakfast burrito even more exciting. One fun swap is using chickpea scramble instead of eggs. This adds protein and a nutty flavor. Just mash cooked chickpeas with spices. You can also add a variety of greens. Consider kale, arugula, or Swiss chard. Each green brings a unique taste and boosts nutrition. If you want more protein, add cooked chicken or turkey. Shredded meat works great and gives you a hearty bite. Another option is using lentils. They pack protein and fiber, making your burrito filling and satisfying. Simply cook lentils until soft, then mix them in with your veggies. Want to spice things up? Try Southwest-inspired ingredients. Add corn, jalapeños, and chipotle sauce for a kick. Or go for Mediterranean-style burritos. Use feta cheese, olives, and sun-dried tomatoes. These twists bring fresh flavors and make breakfast fun. You can find the full recipe in the main article to explore these variations further! You can keep leftover burritos in the fridge for up to three days. To keep them fresh, wrap each burrito tightly in plastic wrap or foil. This helps prevent drying out and keeps flavors intact. To freeze the burritos, follow these steps: 1. Allow the burritos to cool to room temperature. 2. Wrap each burrito in plastic wrap, making sure to seal it well. 3. Place the wrapped burritos in a freezer-safe bag or container. 4. Label the bag with the date and type of burrito. For reheating, here are best practices: - Remove the plastic wrap before reheating. - Microwave: Heat on high for 1-2 minutes. Check if hot in the center. - Oven: Preheat to 350°F (175°C). Place burritos on a baking sheet and heat for 15-20 minutes. - Air fryer: Set to 350°F (175°C) and heat for about 8-10 minutes. These methods keep your burritos tasty and warm, ready for quick mornings! To make breakfast burritos healthier, you can try these tips: - Use whole grain tortillas instead of flour. - Add more veggies like tomatoes or zucchini. - Reduce cheese or use low-fat options like feta. - Swap regular eggs for egg whites or tofu. - Use cooking spray instead of oil for less fat. These steps can help cut calories while keeping the taste. You still enjoy a tasty meal without feeling guilty. Yes, you can easily make these burritos vegan. Here are some ideas: - Use a plant-based egg substitute, like tofu or chickpea flour. - Replace cheese with vegan cheese or nutritional yeast. - Add more beans or lentils for a protein boost. This way, you can enjoy a delicious breakfast burrito while sticking to a vegan diet. Toppings can make your breakfast burrito even better. Here are some popular ideas: - Fresh salsa or pico de gallo for a spicy kick. - Sliced avocado or guacamole for creaminess. - Chopped cilantro or green onions for freshness. - Hot sauce for extra flavor. Mix and match these toppings to balance flavors and make your burrito fun! This post covered making tasty breakfast burritos from fresh ingredients. You can customize them with extra veggies, proteins, or spices. I shared tips for meal prep and storage options to make your mornings easier. Enjoy experimenting with different flavors and combinations. With these easy steps, you can craft delicious burritos every time. So, gather your ingredients and get cooking!

Veggie Packed Breakfast Burritos

Start your day with these delicious veggie-packed breakfast burritos that are both nutritious and satisfying! Filled with black beans, fresh veggies, and fluffy scrambled eggs, each burrito is a perfect blend of flavors. Perfect for meal prep or a quick morning fix, these burritos will keep you fueled. Don't miss out on this easy recipe that the whole family will love. Click through to explore how to make these tasty bites today!
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Ingredients
  

4 large flour 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

4 large eggs

1/2 cup shredded cheese (cheddar or Mexican blend)

1 avocado, sliced

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

Salsa and fresh cilantro for serving

Instructions
 

In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell peppers, sautéing for about 5 minutes until softened.

    Stir in the chopped spinach and cook for another 2-3 minutes until wilted. Add the black beans, cumin, smoked paprika, salt, and pepper, mixing everything well. Cook for about 2 more minutes, then remove from heat and set aside.

      In a bowl, whisk the eggs with a pinch of salt and pepper. In a separate non-stick skillet, scramble the eggs over medium heat until just set, about 3-4 minutes.

        To assemble the burritos, lay a flour tortilla on a flat surface. In the center of the tortilla, place a generous portion of the veggie-bean mixture, followed by a scoop of scrambled eggs, and a sprinkle of shredded cheese. Add a few slices of avocado on top.

          Fold the sides of the tortilla over the filling and then roll it up tightly from the bottom to the top, ensuring everything is sealed inside. Repeat the process with the remaining tortillas and filling.

            Optionally, return the burritos to the skillet and toast for 2-3 minutes on each side, until the tortillas are golden and crispy.

              Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings

                - Presentation Tips: Cut the burritos in half diagonally and serve with salsa and fresh cilantro on the side for a vibrant and enticing breakfast dish.