Go Back
To make a veggie packed breakfast burrito, gather these tasty items: - 4 large whole wheat tortillas - 1 cup black beans, drained and rinsed - 1 cup spinach, roughly chopped - 1 medium bell pepper, diced (any color) - 1 small zucchini, diced - 1/2 cup corn kernels (fresh or frozen) - 4 eggs (or flax eggs for a vegan option) - 1/2 teaspoon ground cumin - 1/2 teaspoon smoked paprika - Salt and pepper to taste - 1 avocado, sliced - 1/2 cup shredded cheese (cheddar or a vegan alternative) - Fresh cilantro, for garnish (optional) - Salsa or hot sauce, for serving You can play with flavors by adding: - Diced onions or garlic for extra zest - Mushrooms for a meaty texture - Jalapeños for heat - Different cheeses like feta or pepper jack - A squeeze of lime for brightness Feel free to mix and match! This burrito is all about your taste. Enjoy getting creative in the kitchen! Start by gathering your ingredients. You will need whole wheat tortillas, black beans, spinach, bell pepper, zucchini, corn, eggs, spices, cheese, and avocado. Wash and chop the veggies. Dice the bell pepper and zucchini into small pieces. Roughly chop the spinach. If you use fresh corn, cut it off the cob. Heat a large skillet over medium heat. Add a little olive oil to the pan. Once the oil is warm, add the diced bell pepper and zucchini. Sauté for about 3-4 minutes until they start to soften. Next, stir in the spinach and corn. Cook until the spinach wilts, which takes about 2 minutes. Then add the black beans, cumin, smoked paprika, salt, and pepper. Mix everything well and cook for 2 more minutes to heat through. In a separate bowl, whisk the eggs until smooth. Pour the eggs into the skillet with the veggies. Stir gently until the eggs cook through and become scrambled. This will take about 3-5 minutes. Once done, remove the skillet from heat. Warm the tortillas in a dry skillet or microwave until they are soft and pliable. For each burrito, place a portion of the veggie-egg mixture in the center of a tortilla. Add sliced avocado and a sprinkle of cheese on top. Fold the sides of the tortilla in, then roll it up from the bottom to enclose the filling. If you like, you can toast the burritos seam-side down in the skillet for 1-2 minutes on each side to add crunch. Serve these warm with salsa or hot sauce. For a fresh touch, garnish with cilantro. Enjoy your veggie packed breakfast burrito! To cook perfect eggs, start with a non-stick skillet. Heat it on medium. Add a little oil to prevent sticking. Crack your eggs into a bowl and whisk them until they are mixed well. This helps create fluffy eggs. Pour the eggs into the hot skillet. Stir gently with a spatula as they cook. Remove them from heat when they are soft and slightly runny. They will keep cooking after you take them off the heat. Warm your tortillas before wrapping. This makes them soft and easy to roll. Place your filling in the center of the tortilla. Fold the sides in first, then roll from the bottom up. Make sure to tuck in the filling as you roll. This keeps everything inside. If you want a crunch, place the wrapped burrito seam-side down in a hot skillet. Toast for 1-2 minutes on each side. Garnishing adds flavor and makes your burrito look great. Sliced avocado gives creaminess. Fresh cilantro adds a nice pop of flavor. You can also sprinkle cheese on top. If you like spice, add salsa or hot sauce. This gives a nice kick to your burrito. For a unique twist, try adding some fresh lime juice. It brightens up all the flavors beautifully. For the full recipe, check out the Veggie Packed Breakfast Burrito section. {{image_2}} You can easily make this breakfast burrito vegan. Swap out the eggs for flax eggs. To make one flax egg, mix one tablespoon of flaxseed meal with two and a half tablespoons of water. Let it sit for five minutes. This mixture works like eggs in the recipe. You can also use tofu to add protein. Crumble firm tofu and sauté it with the veggies for added texture. Feel free to play with your veggie choices. Try adding mushrooms for an earthy flavor. Carrots or sweet potatoes can add sweetness and crunch. Kale can replace spinach for a heartier bite. You can even add cherry tomatoes for a juicy burst. The key is to use what you love and what’s in season. If you want more protein, consider adding cooked quinoa or lentils. These options are filling and nutritious. You can also use tempeh for a nutty taste. For meat lovers, diced chicken or turkey can work well, too. Keep in mind that the balance of flavors is essential. Choose proteins that pair well with your veggies for a delicious meal. This recipe is flexible and fun! Just mix and match to fit your taste. For the full recipe, check out the section above. To keep your veggie packed breakfast burrito fresh, place leftovers in an airtight container. You can store them in the fridge for up to three days. Be sure to let the burritos cool before sealing them. This step helps prevent sogginess. When you’re ready to enjoy your burrito again, you can reheat it easily. For the best results, use a skillet. Heat the skillet over medium heat. Place the burrito seam-side down and cook for about 3-4 minutes on each side. This method gives you a warm, crispy burrito. If you prefer the microwave, heat it for 1-2 minutes, but the texture may not be as nice. If you want to save your burritos for later, freezing is a great option. Wrap each burrito tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can last up to three months in the freezer. When you’re ready to eat, thaw in the fridge overnight and follow the reheating instructions above. Enjoy your meal prep without stress! You can find the full recipe for this delicious breakfast burrito in the article. Yes, you can make this breakfast burrito ahead of time. Prepare the filling and store it in the fridge. It stays fresh for about three days. You can also wrap the burritos and freeze them. To reheat, just heat in a skillet or microwave until warm. This makes busy mornings easier! You can try many toppings! Here are some tasty ideas: - Sliced avocado for creaminess - Fresh cilantro for a burst of flavor - Salsa for spice and zest - Sour cream or Greek yogurt for richness - Hot sauce for heat These toppings add great flavor and texture. Mix and match to find your favorite! To make this recipe gluten-free, simply use gluten-free tortillas. Many brands offer tasty options. Always check the labels to be sure. All other ingredients are naturally gluten-free, so you can enjoy your burrito worry-free! This blog post covers every step for a tasty breakfast burrito. We started with the key ingredients and options for customization. Then, I shared clear steps for preparation and cooking. Next, we explored tips for cooking eggs, wrapping tortillas, and adding flavor. I also included variations, storage tips, and answers to common questions. Now, you can enjoy this fun meal any time. Try it out, make it your own, and impress your friends!

Veggie Packed Breakfast Burrito

Start your day off right with a delicious Veggie Packed Breakfast Burrito! This easy recipe is loaded with black beans, spinach, bell peppers, zucchini, and eggs, making it a nutritious way to fuel your morning. Perfect for busy days, these burritos can also be made vegan. Click to explore this mouthwatering recipe and learn how to wrap up this tasty breakfast delight in just 25 minutes!
Print Recipe Pin Recipe

Ingredients
  

4 large whole wheat tortillas

1 cup black beans, drained and rinsed

1 cup spinach, roughly chopped

1 medium bell pepper, diced (any color)

1 small zucchini, diced

1/2 cup corn kernels (fresh or frozen)

4 eggs (or flax eggs for a vegan option)

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt and pepper to taste

1 avocado, sliced

1/2 cup shredded cheese (cheddar or a vegan alternative)

Fresh cilantro, for garnish (optional)

Salsa or hot sauce, for serving

Instructions
 

In a large skillet, heat a little olive oil over medium heat. Add the diced bell pepper and zucchini, sauté for about 3-4 minutes until they begin to soften.

    Stir in the spinach and corn, cooking until the spinach has wilted (about 2 minutes). Add the black beans, ground cumin, smoked paprika, salt, and pepper. Mix well and cook for 2 more minutes to heat through.

      In a separate bowl, whisk the eggs until well combined. Pour the eggs into the skillet with the veggies, stirring gently until the eggs are fully cooked and scrambled (about 3-5 minutes). Remove from heat.

        Warm the tortillas in a dry skillet or microwave until pliable.

          To assemble the burritos, place a portion of the veggie-egg mixture in the center of each tortilla. Top with sliced avocado and a sprinkle of cheese.

            Fold the sides of the tortilla in and then roll it up from the bottom to enclose the filling.

              Optional: Place the burritos seam-side down in the skillet to toast for 1-2 minutes on each side for added crunch.

                Serve warm with salsa or hot sauce, garnished with fresh cilantro if desired.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4