Veggie-Loaded Breakfast Burrito (Printable)

A nutritious wrap filled with colorful vegetables, protein-rich eggs, and flavorful spices for a quick meal.

# What You’ll Need:

→ Vegetables

01 - 1 red bell pepper, diced
02 - 1 small zucchini, diced
03 - ½ red onion, finely chopped
04 - 1 cup baby spinach, chopped
05 - 1 small tomato, seeded and diced

→ Protein & Dairy

06 - 6 large eggs
07 - ½ cup shredded cheddar cheese (or plant-based alternative)
08 - ¼ cup milk (dairy or plant-based)
09 - ½ cup black beans, drained and rinsed

→ Wrap & Toppings

10 - 4 large whole wheat tortillas
11 - ½ avocado, sliced
12 - ¼ cup salsa
13 - 2 tbsp chopped fresh cilantro (optional)

→ Spices & Seasonings

14 - ½ tsp ground cumin
15 - ¼ tsp smoked paprika
16 - ¼ tsp salt
17 - ¼ tsp black pepper
18 - 1 tbsp olive oil

# Directions:

01 - Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and zucchini; sauté for 5 minutes until softened.
02 - Stir in spinach and tomato, cooking for 2 minutes until spinach wilts. Add black beans, cumin, smoked paprika, salt, and pepper; cook for 1 minute. Remove vegetables from skillet and set aside.
03 - Whisk eggs and milk in a bowl. Pour into the same skillet and scramble until just set. Remove from heat and stir in shredded cheese.
04 - Heat tortillas in a dry skillet or microwave for 20 seconds until pliable.
05 - Layer the veggie mixture, scrambled eggs, avocado slices, and salsa in the center of each tortilla. Sprinkle with cilantro if desired.
06 - Fold in the sides and roll the burrito tightly. Serve immediately or wrap in foil for a portable meal.

# Expert Hints:

01 -
  • It comes together in 30 minutes flat, which means you can actually eat hot food before leaving the house.
  • Packed with real vegetables and protein, it keeps you full through a busy morning instead of leaving you raiding the snack drawer by ten.
  • You can make a batch and wrap them in foil, turning breakfast into something you can grab without thinking.
02 -
  • Don't skip warming the tortillas because a cold tortilla will crack and tear when you try to roll it, and that moment of frustration is entirely avoidable.
  • Remove your vegetables from the pan before making the eggs so they don't overcook and turn mushy while the eggs are scrambling.
03 -
  • Prep your vegetables the night before and store them in containers so assembly in the morning takes just minutes.
  • If you're making a batch for the week, assemble them but don't roll until you're ready to eat, because the tortilla can get soggy if it sits too long with wet ingredients.
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