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a vegetarian breakfast burrito stacked up on a white plate with a skillet of eggs and veggies in the background

Vegetarian Breakfast Burritos

These easy Vegetarian Breakfast Burritos are a healthy, freezer-friendly option for breakfast, lunch, or dinner. Made in one pan, loaded with veggies, scrambled eggs, and whole wheat tortillas, these are great for meal prep and make-ahead meals.
Course Breakfast
Cuisine American
Keyword Vegetarian Breakfast Burritos
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 483kcal


  • 1 tsp extra virgin olive oil
  • 8 large eggs well whisked
  • salt and pepper
  • 1 tbsp extra virgin olive oil
  • 1 small red onion diced
  • 1 medium red pepper diced
  • 1 medium zucchini diced
  • 14 oz can of black beans drained and rinsed well
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon fine grain sea salt
  • 1 cup shredded cheddar cheese
  • 1 bunch cilantro roughly chopped
  • 6 large whole wheat tortillas


  • Heat a large heavy-bottomed frying pan over medium heat.
  • Add one teaspoon of extra virgin olive oil, and swirl to coat the bottom of the pan. 
  • Add the whisked eggs, and after you let the bottom start to set for a moment, use a silicon spatula to scrape along the bottom, pushing the egg from the edges towards the center of the pan. 
  • Once the eggs are medium-set in a scramble, season them with a bit of salt and pepper, and transfer to a waiting plate. 
  • Return the same pan to the heat, and add one tablespoon of olive oil. Increase the heat to medium-high.
  • Add the red onion and cook, stirring frequently, for about three minutes, until it starts to become translucent. 
  • Add the zucchini and red pepper, and cook, stirring frequently, until the vegetables are bright in colour and heated through, but still have a bit of crunch. This should take about 5 minutes. 
  • Add the chili pepper, cumin, smoked paprika, and salt, and stir to combine well. 
  • Add the black beans, and stir to combine well. 
  • Push the vegetable and bean mixture to one side of the pan and return the scrambled eggs to the other side of the pan to rewarm slightly. 
  • Remove the pan from the heat.
  • To assemble the burritos, place 1/6th of the egg, 1/6th of the vegetable mixture, a sprinkling of cheese, and a sprinkling of cilantro into the center of a large whole wheat tortilla. 
  • Fold the tortilla over the filling and tuck the ends in. Roll the rest of the way to finish the burrito. 
  • Repeat with remaining burritos.
  • Either serve immediately, or cool and then place in the fridge or freezer. 


  • Nutrition values are an estimate only. 


Calories: 483kcal | Carbohydrates: 58g | Protein: 26g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 267mg | Sodium: 422mg | Potassium: 485mg | Fiber: 6g | Sugar: 2g | Vitamin A: 1505IU | Vitamin C: 31.5mg | Calcium: 198mg | Iron: 3.1mg