Forget the fast-food breakfast; this healthy breakfast burrito is packed with protein, fiber, and flavor to kickstart your morning. It’s quick, easy, and customizable to fit your taste buds.
Why This Recipe Works
- Packed with protein from eggs and black beans to keep you full longer.
- Loaded with veggies for a fiber boost and essential nutrients.
- Whole wheat tortillas offer more fiber and nutrients than their white counterparts.
- Customizable to suit any dietary preference or taste.
- Quick and easy to make, perfect for busy mornings.
Ingredients
- 2 large eggs
- 1/2 cup black beans, rinsed and drained
- 1/4 cup diced bell peppers
- 1/4 cup diced onions
- 1 whole wheat tortilla
- 1/4 cup shredded cheese
- 1 tbsp olive oil
- Salt and pepper to taste
Equipment Needed
- Non-stick skillet
- Spatula
- Mixing bowl
- Measuring cups and spoons
Instructions
Step 1: Prep Your Veggies
Start by dicing your bell peppers and onions into small, bite-sized pieces. This ensures they cook evenly and quickly. Heat a tablespoon of olive oil in your non-stick skillet over medium heat, then add the veggies. Cook for about 3-4 minutes until they’re soft and slightly caramelized.
Step 2: Scramble the Eggs
In a mixing bowl, beat the two eggs with a pinch of salt and pepper. Pour the eggs into the skillet with the veggies. Use your spatula to scramble the eggs, cooking them until they’re just set, about 2-3 minutes. Remember, they’ll continue to cook a bit more when you assemble the burrito.
Step 3: Warm the Tortilla
While your eggs are finishing up, warm your whole wheat tortilla in the microwave for about 10 seconds or in a dry skillet for 30 seconds on each side. This makes it more pliable and easier to roll without cracking.
Step 4: Assemble the Burrito
Lay the warmed tortilla flat on a plate. Spoon the scrambled eggs and veggie mixture onto the center of the tortilla. Top with black beans and shredded cheese. Fold in the sides of the tortilla, then roll it up from the bottom to enclose all the fillings.
Step 5: Serve and Enjoy
Your healthy breakfast burrito is ready to eat! Serve it immediately, or wrap it in foil to take on the go. For an extra kick, add a dash of hot sauce or a spoonful of salsa.
Tips and Tricks
To make your breakfast burrito even healthier, consider using egg whites instead of whole eggs to reduce cholesterol and calories. Adding spinach or kale can boost the vitamin content without adding many calories. For a crispier tortilla, you can lightly toast the assembled burrito in a skillet for a minute on each side. If you’re meal prepping, these burritos freeze well. Just wrap them individually in foil and reheat in the oven or microwave when ready to eat.
Recipe Variations
- For a vegetarian version, skip the eggs and double up on black beans or add tofu scramble.
- Add cooked quinoa for an extra protein and fiber boost.
- Swap the whole wheat tortilla for a low-carb or gluten-free alternative.
- Include avocado slices or guacamole for healthy fats and creaminess.
- For a meaty version, add cooked turkey sausage or bacon.
Frequently Asked Questions
Can I make these burritos ahead of time? Absolutely! These burritos are perfect for meal prep. Assemble them, wrap individually in foil or plastic wrap, and store in the fridge for up to 3 days or freeze for up to a month. Reheat in the microwave or oven when ready to eat.
Are there any alternatives to black beans? Yes, you can use pinto beans, kidney beans, or even chickpeas as a substitute. Each offers a unique flavor and texture, so feel free to experiment.
How can I make this recipe vegan? Replace the eggs with a tofu scramble and use vegan cheese or skip the cheese altogether. Ensure your tortilla is vegan, as some brands may contain lard or other animal products.
Summary
This healthy breakfast burrito is a delicious, nutritious way to start your day. Packed with protein, fiber, and customizable to your liking, it’s a quick and easy meal that’s perfect for busy mornings.