Veggie Breakfast Burritos

Veggie Breakfast Burritos

Fluffy scrambled eggs, roasted peppers, and melted cheese wrapped in a warm tortilla.

Total 30 min Makes 4 servings Calories 420/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

These breakfast burritos pack scrambled eggs, sautéed bell peppers, onions, and black beans into warm flour tortillas with melted cheddar. Quick to assemble on busy mornings, they can also be wrapped and frozen for grab-and-go reheating throughout the week.

Ingredients

  • 8 large eggs
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1/2 cup yellow onion, diced
  • 1 cup canned black beans, drained and rinsed
  • 1 cup shredded cheddar cheese
  • 4 large flour tortillas (burrito-size)
  • 1/2 cup salsa
  • 2 tablespoons fresh cilantro, chopped

Method

  1. In a medium bowl, whisk the eggs, milk, salt, and black pepper together until well combined.

  2. Heat the olive oil in a 9-inch skillet over medium heat. Add the diced bell peppers and onion, and sauté until softened, about 5 minutes.

  3. Stir in the black beans and cook until warmed through, about 2 minutes.

  4. Push the vegetable mixture to one side of the skillet. Pour the egg mixture into the other side and let it sit undisturbed for 30 seconds, then gently scramble, folding in the vegetables as the eggs set, about 4 minutes.

  5. Remove the skillet from the heat and sprinkle the shredded cheddar over the egg mixture, stirring until melted.

  6. Warm the tortillas in a dry skillet or microwave for about 20 seconds to make them pliable.

  7. Divide the egg and vegetable filling evenly among the tortillas, placing it in the center of each. Top with salsa and cilantro.

  8. Fold in the sides of each tortilla, then roll from the bottom up tightly to form a burrito. Serve immediately, or wrap in foil for later.

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Rate this recipe

★ 3.7 (1)

Veggie Breakfast Burritos

These breakfast burritos pack scrambled eggs, sautéed bell peppers, onions, and black beans into warm flour tortillas with melted cheddar. Quick to assemble on busy mornings, they can also be wrapped and frozen for grab-and-go reheating throughout the week.

30 min 4 servings 420 cal

Ingredients

  • 8 large eggs
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1/2 cup yellow onion, diced
  • 1 cup canned black beans, drained and rinsed
  • 1 cup shredded cheddar cheese
  • 4 large flour tortillas (burrito-size)
  • 1/2 cup salsa
  • 2 tablespoons fresh cilantro, chopped

Method

  1. 1

    In a medium bowl, whisk the eggs, milk, salt, and black pepper together until well combined.

  2. 2

    Heat the olive oil in a 9-inch skillet over medium heat. Add the diced bell peppers and onion, and sauté until softened, about 5 minutes.

  3. 3

    Stir in the black beans and cook until warmed through, about 2 minutes.

  4. 4

    Push the vegetable mixture to one side of the skillet. Pour the egg mixture into the other side and let it sit undisturbed for 30 seconds, then gently scramble, folding in the vegetables as the eggs set, about 4 minutes.

  5. 5

    Remove the skillet from the heat and sprinkle the shredded cheddar over the egg mixture, stirring until melted.

  6. 6

    Warm the tortillas in a dry skillet or microwave for about 20 seconds to make them pliable.

  7. 7

    Divide the egg and vegetable filling evenly among the tortillas, placing it in the center of each. Top with salsa and cilantro.

  8. 8

    Fold in the sides of each tortilla, then roll from the bottom up tightly to form a burrito. Serve immediately, or wrap in foil for later.