veggie breakfast burrito recipe

Written ByJenny Smyth Posted on
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The Best veggie breakfast burrito recipe

I’m so excited to share this veggie breakfast burrito recipe with you all. As a busy mom, I’m always on the lookout for quick and easy meals that my family will love. And let me tell you, this recipe is a winner.

Not only is it packed with nutritious veggies, but it’s also super easy to make and can be customized to suit everyone’s tastes. I’ve been making this recipe for years now, and it’s become a staple in our household. My kids love helping me assemble the burritos, and they’re always excited to see what fillings they get inside their wraps.

The best part? This recipe is perfect for any occasion – whether it’s a quick breakfast on-the-go or a special meal for a family gathering. And the health benefits are just the icing on the cake!

By loading up on veggies and using whole wheat tortillas, we’re getting in some serious fiber and nutrient-dense goodness. Plus, the portion control is great – everyone gets exactly what they need without wasting food. I’ve even started making these burritos for lunch or dinner when we’re in a pinch.

They’re just that versatile! So grab your favorite fillings and let’s get started on this delicious veggie breakfast burrito recipe.

Veggie Breakfast Burrito

4.9 from 711 votes

A hearty and flavorful breakfast burrito packed with scrambled eggs, black beans, bell peppers, and melted cheese. This satisfying wrap is perfect for a quick morning meal or a leisurely brunch.

Prep Time15 mins
Cook Time15 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Burrito Filling

1 tablespoon olive oil
1 small onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 (15-ounce) can black beans, rinsed and drained
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and black pepper to taste
6 large eggs
2 tablespoons milk
1/2 cup shredded cheddar cheese
4 large flour tortillas (10-inch)
1/2 cup salsa
1/4 cup sour cream (optional)

👨‍🍳Directions

1Heat olive oil in a large skillet over medium heat until shimmering.
2Add the diced onion and bell peppers and cook, stirring occasionally, until softened, about 5 minutes.
3Stir in the black beans, cumin, and smoked paprika.
4Cook for 2 minutes until the beans are heated through.
5Season with salt and black pepper to taste.
6Transfer the mixture to a bowl and set aside.
7In a medium bowl, whisk together the eggs and milk until well combined and slightly frothy.
8Pour the egg mixture into the same skillet over medium heat.
9Cook the eggs, stirring gently with a spatula, until they are just set but still soft and moist, about 3 to 4 minutes.
10Remove the skillet from the heat and stir in the shredded cheese until melted.
11Warm the flour tortillas in a dry skillet or microwave for about 15 seconds each to make them pliable.
12Divide the bean and pepper mixture evenly among the tortillas, placing it in the center.
13Top the bean mixture with the scrambled eggs and a spoonful of salsa.
14Fold the sides of the tortilla over the filling, then roll tightly from the bottom to form a burrito.
15Serve immediately with sour cream on the side if desired.

🔧Equipment

Large skillet
Medium bowl
Whisk
Spatula
Cutting board
Knife
Measuring spoons
Measuring cups

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 7g❤️Cholesterol: 285mg🧂Sodium: 780mg🌾Total Carbs: 42g🥦Dietary Fiber: 8g🍬Sugars: 5g🥩Protein: 22g

📝Notes

For a spicier burrito, add a diced jalapeno with the onions and peppers. You can also substitute whole wheat tortillas for added fiber.

Watch Video Of How Veggie Breakfast Burrito Works

This veggie breakfast burrito recipe is always a good idea for any occasion – whether it’s a quick breakfast on-the-go or a special meal for a family gathering. One of my favorite things about this recipe is how versatile it is – you can customize your fillings to suit everyone’s tastes and serve it at any time of day.

And don’t even get me started on the health benefits! By loading up on veggies and using whole wheat tortillas, we’re getting in some serious fiber and nutrient-dense goodness.

❓ Frequently Asked Questions About Veggie Breakfast Burrito

Q: What kind of fillings should I use?

For this recipe, you can customize your fillings to suit your family’s tastes. Some ideas include scrambled eggs, black beans, roasted sweet potatoes, shredded cheese, diced tomatoes, spinach leaves, sliced avocado, diced bell peppers, cooked sausage or bacon bits.

Q: Can I use different types of tortillas?

Yes! While traditional whole wheat tortillas work beautifully in this recipe, you can also use flour tortillas or even gluten-free options if needed.

Q: How do I store leftover burritos?

Store leftover burritos in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months.

Q: Can I reheat these burritos safely?

Yes! To reheat safely, wrap each burrito in a damp paper towel and microwave on high for 20-30 seconds or until warmed through.

Q: Are these burritos suitable for vegan diets?

No – but you can easily modify the recipe by substituting scrambled eggs with tofu scramble or omitting cheese altogether.

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