Healthy Breakfast Burrito
Start your day with a delicious and nutrient-packed breakfast burrito. These easy-to-make burritos combine lean proteins, fresh vegetables, and whole grains to keep you energized throughout the morning.
Equipment
- Skillet
- Spatula
- Knife
- Cutting board
- Mixing bowl
Ingredients
- 4 large whole wheat tortillas
- 4 large eggs scrambled
- 1/2 cup black beans drained and rinsed
- 1/2 cup diced bell peppers
- 1/2 cup diced onions
- 1/2 cup baby spinach
- 1/2 cup shredded low-fat cheese
- 1/4 cup Greek yogurt optional
- 1/4 cup salsa
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat.
- Add diced onions and bell peppers; sauté for 3-4 minutes until softened.
- Add baby spinach and cook for an additional 1-2 minutes until wilted.
- In a separate bowl, whisk eggs and season with salt and pepper.
- Pour eggs into the skillet and cook, stirring occasionally, until fully scrambled.
- Warm tortillas in a dry skillet for 30 seconds per side.
- Assemble burritos: place scrambled eggs, sautéed vegetables, black beans, cheese, and salsa on each tortilla.
- Roll tortillas tightly, folding in the sides as you go.
- Serve immediately with Greek yogurt or store for meal prep.
Notes
To make it vegan, substitute eggs with tofu scramble and cheese with nutritional yeast.
Store in the refrigerator for up to 3 days or freeze for up to 3 months.
Reheat in a microwave for 1-2 minutes or toast in a skillet for a crispy exterior.
Nutrition
Calories: 320kcalCarbohydrates: 35gProtein: 18gFat: 12gCholesterol: 185mgSodium: 450mgPotassium: 480mgFiber: 6gSugar: 3gVitamin A: 800IUVitamin C: 40mgCalcium: 150mgIron: 3mg
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