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Healthy Protein-Packed Breakfast Burrito

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A wholesome and easy-to-make breakfast burrito packed with protein from eggs and black beans, fresh veggies, and melty cheese, perfect for meal prep and busy mornings.

Ingredients

Scale
  • 6 large eggs, beaten
  • 1 can black beans, drained and rinsed
  • 1 red bell pepper, diced
  • 1 onion, finely chopped
  • 1 cup fresh baby spinach, chopped
  • 1 avocado, sliced or mashed
  • ½ cup shredded sharp cheddar or Monterey Jack cheese (about 2 oz)
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 4 large whole wheat tortillas
  • Salsa, fresh or store-bought, to taste

Instructions

  1. Dice the red bell pepper and onion finely. Chop the spinach into bite-sized pieces (about 5 minutes).
  2. Heat 1 tablespoon olive oil in a non-stick skillet over medium heat. Add onion and bell pepper; cook 4-5 minutes until softened and slightly caramelized.
  3. Add spinach and cook until just wilted, about 1 minute.
  4. Stir in black beans, cumin, chili powder, salt, and pepper. Cook 2-3 minutes to blend flavors. Adjust seasoning as needed.
  5. In a bowl, beat eggs with a pinch of salt and pepper. Pour eggs into the skillet away from the veggie-bean mixture and gently scramble until fluffy but still moist, about 3-4 minutes.
  6. Mix scrambled eggs with sautéed veggies and beans in the pan. Remove from heat and let cool slightly for 5 minutes.
  7. Warm tortillas individually in a dry skillet or microwave for about 15 seconds until flexible.
  8. Lay a warm tortilla flat and spoon about ¾ cup (6 oz) of filling down the center. Sprinkle with shredded cheese, add sliced avocado and a spoonful of salsa if desired.
  9. Fold in the sides and roll up from the bottom to enclose the filling tightly. Wrap each burrito in foil or parchment paper for storage.
  10. Store burritos in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat in microwave for 1-2 minutes, flipping halfway, or warm in a 350°F oven for 15-20 minutes.

Notes

Avoid overcooking eggs to keep them tender and fluffy. If tortillas crack while rolling, spritz lightly with water and reheat briefly to restore pliability. Do not overload filling to prevent tearing. For vegan version, replace eggs with crumbled tofu and use dairy-free cheese or omit cheese.

Nutrition

Keywords: healthy breakfast, protein-packed, breakfast burrito, meal prep, easy breakfast, whole wheat tortilla, black beans, eggs, avocado

Find it online: https://tastytuck.com/healthy-protein-packed-breakfast-burrito-recipe-for-easy-meal-prep/