Vegetarian Breakfast Burritos with Egg (Yield 6)
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.
Servings 6
Calories 483kcal
Ingredients
- 1 teaspoon 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
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon fine grain sea salt
- 1 cup shredded cheddar cheese
- 1 bunch cilantro roughly chopped
- 6 large whole wheat tortillas
Instructions
- 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.1 teaspoon extra virgin olive oil
- 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.8 large eggs
- Once the eggs are medium-set in a scramble, season them with a bit of salt and pepper, and transfer to a waiting plate.salt and pepper
- Return the same pan to the heat, and add one tablespoon of olive oil. Increase the heat to medium-high.1 tablespoon extra virgin olive oil
- Add the red onion and cook, stirring frequently, for about three minutes, until it starts to become translucent.1 small red onion
- 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.1 medium red pepper, 1 medium zucchini
- Add the chili powder, cumin, smoked paprika, and salt, and stir until well combined.1 teaspoon chili powder, ½ teaspoon ground cumin, ½ teaspoon smoked paprika, ½ teaspoon fine grain sea salt
- Add the black beans, and stir to combine well.14 oz can of black beans
- 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 ⅙th of the egg, ⅙th of the vegetable mixture, a sprinkling of cheese, and a sprinkling of cilantro into the center of a large whole wheat tortilla.1 cup shredded cheddar cheese, 1 bunch cilantro, 6 large whole wheat tortillas
- 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.
Notes
- Nutrition values are an estimate only.
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To make these burritos ahead, you've got a few options:
1) Make the bean and veggie filling in advance, scramble the eggs, grate the cheese, and then simply re-heat the fillings when you're ready to serve. 2) Make your breakfast burritos, wrap 'em up in foil or parchment, and keep them in the fridge for up to three days. 3) Make your breakfast burritos, wrap 'em up in foil, and toss 'em in the freezer. You can keep them frozen for up to three months. - To re-heat, I usually let them thaw most of the way, and then simply pop them into the microwave for a minute or two.
Nutrition
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