Imagine waking up to a delicious, nutritious breakfast without the morning rush – sounds like a dream, right? These Make Ahead Veggie Breakfast Burritos are about to become your new breakfast superhero! Packed with protein-rich eggs, fiber-loaded black beans, and vibrant vegetables, these burritos are not just a meal, they're a morning game-changer that will keep you energized and satisfied. Whether you're a busy professional, a health-conscious foodie, or just someone who loves a convenient and tasty breakfast, these burritos are your ticket to a stress-free morning routine.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 large flour tortillas
- 1 cup black beans, drained and rinsed
- 1 cup bell peppers, diced
- 1 cup spinach, chopped
- 4 large eggs
- 1/2 cup shredded cheese
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: large flour tortillas, black beans, bell peppers, spinach, eggs, shredded cheese, cumin, salt, and pepper.
- Prepare your vegetables. Rinse and drain the black beans, then set them aside. Dice the bell peppers into small pieces and chop the spinach into bite-sized pieces.
- In a large skillet, heat a small amount of oil over medium heat. Add the diced bell peppers and sauté for about 5 minutes until they start to soften.
- Add the chopped spinach to the skillet and continue to cook for another 2-3 minutes until the spinach wilts. Season the mixture with cumin, salt, and pepper to taste. Remove the skillet from heat and set aside.
- In a separate bowl, crack the 4 large eggs and whisk them until well combined. Season with a pinch of salt and pepper.
- In the same skillet used for the vegetables, pour in the whisked eggs and cook over medium heat. Stir gently with a spatula until the eggs are scrambled and fully cooked, about 5-7 minutes.
- Once the eggs are cooked, add the sautéed bell pepper and spinach mixture to the skillet. Stir in the drained black beans and half of the shredded cheese. Mix everything together until well combined and heated through.
- Remove the skillet from heat and allow the mixture to cool slightly for easier handling.
- To assemble the burritos, lay a large flour tortilla flat on a clean surface. Spoon a generous portion of the veggie and egg mixture onto the center of the tortilla, leaving some space on the edges for folding.
- Sprinkle a little more shredded cheese on top of the filling, if desired.
- Fold in the sides of the tortilla and then roll it up from the bottom to the top, ensuring the filling is securely enclosed.
- Repeat the assembly process for the remaining tortillas and filling mixture.
- If you plan to make these burritos ahead of time, wrap each burrito tightly in aluminum foil or plastic wrap and store them in the refrigerator for up to 3 days, or freeze for up to 2 months.
- To reheat, remove the foil or wrap and place the burrito on a microwave-safe plate. Heat in the microwave for 1-2 minutes if refrigerated, or 3-4 minutes if frozen, until heated through.
- Serve the breakfast burritos warm, and enjoy your delicious and nutritious meal!
Tips
- Meal Prep Magic: These burritos are perfect for batch cooking. Make a large batch on Sunday and have breakfasts ready for the entire week!
- Customization is Key: Feel free to swap vegetables based on your preference or what's in your fridge. Try zucchini, mushrooms, or kale for variety.
- Cheese Tip: Use a sharp cheddar or pepper jack for an extra flavor kick.
- Freezing Hack: When freezing, wrap each burrito individually in foil to prevent freezer burn and make reheating easier.
- Reheating Pro Tip: For the best texture, thaw frozen burritos in the refrigerator overnight before reheating.
- Make It Spicy: Add some diced jalapeños or a dash of hot sauce to the egg mixture for those who love a morning kick.
- Nutrition Boost: Consider adding quinoa or brown rice to the mixture for extra protein and fiber.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 18g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 190mg
