Healthy Breakfast Burritos with Veggies
Wholesome and customizable, these Healthy Breakfast Burritos are packed with scrambled eggs, seasoned veggies, black beans, and cheese, all wrapped in a warm tortilla. Perfect for make-ahead breakfasts or a quick, nutritious meal anytime.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 burritos
- Category: Breakfast
- Method: Stovetop, Assembly
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Ingredients
- 1 cup cherry tomatoes, halved
- ½ cup corn (canned or frozen)
- ½ bell pepper, diced
- ½ tablespoon taco seasoning
- 1 (15-ounce) can black beans, rinsed and drained
- 6 large eggs, whisked
- 4 large tortillas, warmed
- ½ cup shredded Cheddar cheese
- ½ cup salsa (optional)
Instructions
- In a microwave-safe bowl or skillet, combine cherry tomatoes, corn, bell pepper, and taco seasoning. Heat until vegetables are warm and slightly tender (about 3 minutes in the microwave or 5–7 minutes on the stove).
- In a separate pan, scramble the eggs over medium heat until fully cooked. Remove from heat.
- Lay the warmed tortillas flat on a clean surface. Divide the scrambled eggs and seasoned vegetables evenly among the four tortillas.
- Top each with shredded Cheddar cheese and a couple tablespoons of salsa, if using.
- Fold in the sides of each tortilla, then roll tightly from the bottom up to form a burrito.
- Serve immediately or let cool and wrap for freezing or refrigeration.
Notes
- Warm tortillas before assembling to prevent cracking and make rolling easier.
- Don’t overfill the burritos to keep them intact while rolling and reheating.
- Add leafy greens like spinach or kale for extra nutrients.
- Make a large batch and freeze individually for meal prep.
- Use whole wheat or gluten-free tortillas to suit dietary needs.
Nutrition
- Serving Size: 1 burrito
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 17g
- Cholesterol: 190mg
