Go Back
Breakfast burritos have become a beloved staple in many households, celebrated for their versatility and satisfying nature. These portable meals offer a wonderful way to start the day, packed with flavor, nutrition, and an array of textures that keep breakfast exciting. As more people seek healthier options, incorporating vegetables and protein into their morning routine has never been more important. The Delightful Savory Veggie Breakfast Burritos not only tick all the boxes for a delicious meal but also provide a nutritional punch that can fuel your day.

Savory Veggie Breakfast Burritos

Start your morning with a delicious and nutritious twist on breakfast with Delightful Savory Veggie Breakfast Burritos. Packed with fresh veggies, protein-rich black beans, and fluffy scrambled eggs, these burritos are easy to make and perfect for busy days or leisurely weekends. Customize with your favorite ingredients, and enjoy the flexibility of a satisfying meal that fuels your day while catering to various dietary needs. Elevate your breakfast game with this wholesome recipe!
Print Recipe Pin Recipe

Ingredients
  

4 large whole wheat tortillas

1 tablespoon olive oil

1 small onion, diced

1 red bell pepper, diced

1 medium zucchini, diced

1 cup fresh spinach, chopped

1 cup black beans, drained and rinsed

4 large eggs

1/4 cup milk (or your favorite plant-based alternative)

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt and pepper, to taste

1/2 cup shredded cheddar cheese (or a dairy-free cheese option)

1 avocado, sliced (for serving)

Salsa (for serving)

Fresh cilantro, chopped (for garnish)

Instructions
 

Prepare the Veggies: Heat the olive oil in a large skillet over medium heat. Once hot, add the diced onion and red bell pepper to the pan. Sauté for about 3-4 minutes until the vegetables have softened and the onion is translucent.

    Add Zucchini and Spinach: Stir in the diced zucchini and continue cooking for an additional 2 minutes. Then, add the chopped spinach and cook until it is wilted, which will take about 1-2 minutes. Remove this mixture from the skillet and transfer it to a bowl.

      Incorporate Black Beans: In the same skillet, add the black beans to the veggie mixture. Season with ground cumin, smoked paprika, salt, and black pepper. Cook everything together for another 2-3 minutes, ensuring it's heated through. Once done, set aside this mixture as well.

        Scramble the Eggs: In a clean mixing bowl, whisk the eggs together with the milk until combined. Pour this mixture into the same skillet over medium heat. Cook the eggs, stirring gently, until they are just set but still creamy, about 3-4 minutes. Remove from heat and set aside.

          Assemble the Burritos: To assemble, lay a whole wheat tortilla flat on a clean surface. Spoon a generous portion of the veggie mixture into the center, add a portion of the scrambled eggs, and sprinkle some shredded cheddar cheese on top. Fold in the sides of the tortilla, then roll it up tightly from the bottom to encase the filling. Repeat this process with the remaining tortillas.

            Optionally Toast: For an extra crispy finish, return the burritos to the skillet seam-side down. Toast over medium heat for 1-2 minutes on each side, or until they are golden brown and crispy.

              Serve: Slice the burritos in half for easier handling and serve warm. Garnish with avocado slices, fresh cilantro, and provide a side of salsa for dipping.

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

                  - Presentation Tips: Serve the burritos on a colorful platter, with a small bowl of salsa alongside. A sprinkle of extra cilantro can add a fresh touch, while the avocado slices can be beautifully arranged on top of each burrito half.