Description
Weekday mornings used to be all about rush and chaos—until these burritos entered the scene. Inspired by my dad’s Saturday morning skillet breakfasts, this wrap captures those same cozy, savory flavors in a quick, handheld version. Packed with protein, fiber, and flavor, it’s a wholesome breakfast you can enjoy on-the-go or slow down with. Make-ahead friendly and freezer-approved, it’s the kind of breakfast that sets the tone for a great day.
Ingredients
Main:
4 large whole wheat or low-carb tortillas
6 large eggs or 1½ cups egg whites
½ cup black beans, cooked and rinsed
½ cup shredded cheese (cheddar, mozzarella, or pepper jack)
½ lb lean ground turkey, chicken, or tofu (optional for protein boost)
Veggies & Seasoning:
¼ cup diced bell peppers
¼ cup diced onions
½ tsp salt
½ tsp black pepper
½ tsp paprika (optional)
1 tbsp olive oil or avocado oil
For Serving:
¼ cup Greek yogurt or salsa
Instructions
Heat oil in a skillet over medium. Add onions, peppers, and optional meat or tofu. Cook until soft and browned.
In a bowl, whisk eggs. Pour into the skillet and scramble with veggies and protein.
Stir in black beans and seasonings. Remove from heat.
Warm tortillas. Spoon filling down the center, top with cheese.
Fold into burritos. Serve with Greek yogurt or salsa.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dinner
Nutrition
- Calories: 300–350 per serving
- Fiber: High fiber
- Protein: 20–25g per serving