Description
A satisfying and convenient breakfast burrito that’s perfect for busy mornings, packed with protein and fiber.
Ingredients
Scale
- 8 large flour tortillas
- 8 eggs
- 1 cup cheese, shredded
- 1 can black beans, drained and rinsed
- 1 bell pepper, diced
- 1 onion, diced
- Salt and pepper to taste
- Optional toppings: salsa, hot sauce, avocado, cilantro
Instructions
- Cook the scrambled eggs in a skillet until just set. Season with salt and pepper.
- Sauté bell peppers and onions in a separate pan until soft.
- In each tortilla, layer scrambled eggs, cheese, beans, sautéed vegetables, and any additional toppings.
- Wrap the tortillas tightly around the filling.
- Wrap each burrito in plastic wrap and freeze for later use.
- To reheat, unwrap and microwave for 2-3 minutes, or bake at 350°F (175°C) for 20-25 minutes until heated through.
Notes
For a gluten-free version, substitute gluten-free tortillas. For dairy-free, use almond milk and omit cheese or use vegan cheese.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Freezing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 160mg