Southwest Vegetarian Breakfast Burrito
A hearty, protein-packed breakfast wrap filled with seasoned black beans, fluffy scrambled eggs, and zesty avocado salsa.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 4 pieces Large flour tortillas
- 8 pieces Large eggs
- 1 can (15oz) Black beans, rinsed and drained
- 1/2 cup Frozen corn kernels
- 1 cup Shredded Monterey Jack cheese
- 1 large Avocado, diced
- 1/2 cup Red bell pepper, diced
- 1 teaspoon Cumin
- 1/4 cup Fresh cilantro, chopped(optional)
- 1/2 cup Salsa verde
- 1 tablespoon Olive oil
Instructions
- 1
In a small skillet over medium heat, sauté the diced red bell pepper and corn in olive oil until softened, about 5 minutes.
- 2
Add the black beans and cumin to the skillet, stirring until heated through, then set aside in a bowl.
- 3
Whisk the eggs in a bowl with a pinch of salt and pepper, then scramble them in the skillet until just set.
- 4
Warm the flour tortillas in a dry pan or microwave for 20 seconds to make them pliable.
- 5
Lay each tortilla flat and layer a portion of scrambled eggs, the bean mixture, and shredded cheese in the center.
- 6
Top with diced avocado, fresh cilantro, and a spoonful of salsa verde.
- 7
Fold the sides of the tortilla inward, then roll tightly from the bottom up to seal the burrito.
- 8
Optional: Place the rolled burritos seam-side down in a hot skillet for 1 minute to crisp the exterior.
Nutrition per Serving
485
Calories
24g
Protein
42g
Carbs
26g
Fat
9g
Fiber
4g
Sugar
820mg
Sodium
Ratings & Reviews
No ratings yet
