Description
This upgraded breakfast burrito isn’t just filling — it fuels you. With protein from eggs, beans, and cheese, healthy fats from avocado, and extra flavor from smoky spices and fresh herbs, it’s a breakfast that works as hard as you do. We’ve doubled the servings and added sautéed peppers and spinach for a veggie boost and meal-prep magic.
Ingredients
10 eggs
1 ½ cups black beans (rinsed and drained)
1 ½ cups shredded cheddar or pepper jack cheese
1 whole avocado, sliced
4 whole wheat tortillas (10-inch)
½ cup salsa (plus more for serving)
1 red bell pepper, diced (optional twist)
1 cup baby spinach, chopped
1 tablespoon olive oil
½ teaspoon smoked paprika
Salt and black pepper to taste
Optional: chopped fresh cilantro, hot sauce
Instructions
Sauté the Veggies
In a skillet, heat olive oil over medium heat. Add bell pepper and spinach; cook until soft and wilted (about 5 minutes). Season with paprika, salt, and pepper.
Scramble the Eggs
In a bowl, beat the eggs. Pour into the skillet with the veggies and cook, stirring until fluffy and set.
Assemble the Burritos
Warm tortillas slightly. Divide eggs among the tortillas. Top with black beans, cheese, avocado slices, sautéed veggies, and a spoonful of salsa.
Wrap It Up
Fold in sides, roll tightly, and place seam-side down. Toast in a skillet if desired, for a golden finish.
Serve or Store
Enjoy hot or wrap tightly and refrigerate for up to 3 days. Reheat in a skillet or microwave.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
Nutrition
- Calories: 475
- Fat: 20g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 40g