Description
These Healthy Breakfast Burritos are a delicious and nutritious way to start your day. Packed with roasted vegetables, scrambled eggs, black beans, and melted cheese, all wrapped in whole wheat tortillas, they offer a balanced combination of protein, fiber, and flavor. Perfect for busy mornings, these burritos can be enjoyed fresh or frozen for a quick and convenient meal anytime.
Ingredients
Scale
Roasted Vegetables
- 2 medium sweet potatoes, chopped
- 1 bell pepper, chopped
- 1 red onion, chopped
- 1 zucchini, chopped
- 1 tablespoon olive oil
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt
Egg Mixture
- 10 eggs, or 5 eggs and 5 egg whites
- 2 tablespoons milk
- ½ cup reduced fat shredded Mexican or Colby Jack cheese
- 1-2 tablespoons chopped green chiles, optional
- 1 tablespoon butter
- Salt and pepper, to taste
Additional Ingredients
- 1 15 oz can black beans, drained and rinsed
- 8 whole wheat tortillas
- Toppings: salsa, avocado, hot sauce, etc.
Instructions
- Preheat and Roast Vegetables: Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the chopped sweet potatoes, bell pepper, red onion, zucchini, olive oil, cumin, chili powder, garlic powder, and sea salt. Toss everything together so the vegetables are evenly coated with the oil and spices. Spread the mixture evenly on a baking sheet and roast in the oven for 20 minutes, or until the vegetables are tender when pierced with a fork.
- Prepare the Egg Mixture: While the vegetables roast, whisk together the eggs (or eggs and egg whites), milk, shredded cheese, and green chiles if using. Heat the butter in a large skillet over medium heat. Pour in the egg mixture and scramble the eggs gently, stirring frequently until cooked through. Season with salt and black pepper to taste.
- Assemble the Burritos: Lay out the whole wheat tortillas and distribute the roasted vegetable mixture, black beans, and scrambled eggs evenly among them. Add your favorite toppings such as salsa, avocado, or hot sauce. Wrap each tortilla tightly to form a burrito.
- Serve or Freeze: Serve the breakfast burritos immediately for a warm, hearty meal. To store for later, wrap each burrito tightly in aluminum foil and place in a Ziploc freezer bag. Freeze for up to 3 months. When ready to eat, unwrap and microwave for 1-3 minutes until heated through, or reheat in the oven.
Notes
- You can customize the vegetables based on your preference or seasonality.
- For a lower-fat option, use egg whites only and skip the cheese or use a vegan cheese substitute.
- These burritos freeze well and make a great meal prep option for busy mornings.
- Adding different spices or hot sauce can give your burritos more flavor and heat.
- Use gluten-free tortillas if you want to make this recipe gluten-free.
- Make sure to drain and rinse the black beans thoroughly to reduce sodium content.
