Balanced Breakfast Burrito Recipe

These Breakfast Burritos are a nutritious and satisfying meal option, packed with protein, fiber, and essential vitamins and minerals. They're perfect for a quick and easy breakfast on the go or for a leisurely weekend brunch.

Plus, you can easily customize the filling with your favorite vegetables and toppings!

(If you're interested in our story of what inspired this dish, click the link below to read the story behind our breakfast burrito recipe!)

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Nutrition Per Serving (1 burrito):

Ingredients:

Makes: 4 burritos

• 4 Whole Wheat or Spinach Tortillas (8-inch size)
• 4 Large Eggs (Sub scrambled tofu to make this a high-protein vegetarian option)
• 1 Cup Black Beans, drained and rinsed
• 1 Cup Diced Bell Peppers (any color)
• 1 Cup Diced Tomatoes
• 1/2 Cup Diced Onion
• 1/2 Cup Shredded Cheddar Cheese (or cheese of your choice)
• 1 Tablespoon Olive Oil
• 1 Teaspoon Ground Cumin
• Salt and pepper to taste
• Optional toppings: Salsa, Avocado slices, Greek yogurt or Sour cream, Chopped Cilantro

Instructions:

1. Prepare Ingredients: In a bowl, whisk the eggs or tofu with ground cumin, salt, and pepper until well combined. Set aside. Prepare all the diced vegetables and have them ready for cooking.

2. Cook Vegetables: Heat olive oil in a large skillet over medium heat. Add diced onion and bell peppers to the skillet. Sauté for 2-3 minutes until they begin to soften.

3. Add Eggs: Pour the whisked eggs into the skillet with the sautéed vegetables. Cook, stirring occasionally, until the eggs are scrambled and fully cooked.

4. Assemble Burritos: Lay out the tortillas on a clean surface. Divide the scrambled eggs and vegetable mixture evenly among the tortillas. Top each with black beans, diced tomatoes, and shredded cheese.

5. Fold Burritos: Fold the sides of each tortilla inward, then roll up tightly from the bottom to form a burrito.

6. Optional: Toast Burritos: Heat a clean skillet over medium heat. Place the assembled burritos, seam-side down, onto the skillet. Toast on each side for 2-3 minutes until golden brown and crispy.

7. Serve: Serve the breakfast burritos immediately with optional toppings such as salsa, avocado slices, Greek yogurt or sour cream, and chopped cilantro.

To Store:

• Refrigerate: Place the wrapped burritos in an airtight container or resealable plastic bag and store them in the refrigerator for 3-4 days.
• Freeze: For longer storage, individually wrap each burrito and store them in the freezer for 2-3 months.
• Label and Date: Label each burrito with its contents and the date prepared for easy identification.
• Reheat Before Serving: Reheat from the refrigerator in the microwave or oven until heated through. If frozen, thaw overnight in the refrigerator before reheating.

Our Story

As a registered dietitian, I'm always on the lookout for nutritious and delicious meal ideas to fuel my day. One morning, I found myself craving something hearty and balanced but wasn't sure what to make.

I knew that I wanted to create a recipe that would taste great, be simple to make, and be a well-rounded meal to start the day! Inspired by my love for Mexican flavors, I knew that a breakfast burrito would be the perfect vessel for starting my day with the right mix of protein, fiber, and essential nutrients.

I chose whole wheat tortillas for their fiber content and swapped scrambled tofu for eggs to offer a high-protein vegetarian option. I ensured each bite would be packed with flavor and nutritional goodness by adding black beans for additional protein and fiber, along with an assortment of colorful vegetables.

After a few tweaks to the ingredients and proportions, I achieved the perfect balance for what - in my opinion - makes the best breakfast burrito recipe. Now, this balanced breakfast burrito has become a staple in my morning meal prep routine, and hopefully, it will become part of yours, too!

 

Did you make this recipe? Comment your review below or share how you customized it to make it even better!