Awesome Veggie-Packed Breakfast Burritos
Packed with nutrition and flavor, these customizable breakfast burritos are perfect for a quick meal or a lazy weekend brunch.
Ingredients
Burrito Filling
- 1 tablespoon olive oil
- 1 cup chopped bell peppers (any color)
- 1 cup chopped onion
- 1 cup chopped zucchini
- 1 cup chopped mushrooms
- 4 large eggs
- 1/4 cup milk
- to taste Salt and black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder (optional) Optional for spice
- 1 cup cooked black beans, rinsed and drained
- 1/2 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 4 large whole wheat tortillas
Optional Toppings
- salsa For serving
- avocado For serving
- sour cream For serving
Instructions
Preparation
- Heat olive oil in a large skillet over medium heat.
- Add chopped bell peppers, onion, zucchini, and mushrooms. Cook until vegetables are tender, about 8-10 minutes.
- While vegetables are cooking, whisk eggs, milk, salt, pepper, garlic powder, cumin, and chili powder (if using) in a bowl.
- Pour egg mixture over the vegetables in the skillet. Cook, stirring occasionally, until eggs are set.
- Stir in the black beans and shredded cheese. Cook until cheese is melted.
- Warm the tortillas according to package directions.
- Spoon the egg and vegetable mixture evenly into the center of each tortilla.
- Fold in the sides of the tortillas and then roll them up tightly to create burritos.
- Serve immediately or wrap individually in foil or parchment paper for grab-and-go convenience.
Notes
Customize your veggies based on preferences; consider adding sausage for more protein. Store wrapped in foil or parchment paper in the fridge for up to 4 days, or freeze for up to 3 months. For gluten-free options, use gluten-free tortillas.