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Introduction
The breakfast burrito, a beloved morning staple, has its roots in the American Southwest, particularly New Mexico. This healthy Mexican version pays homage to its origins while embracing the growing demand for nutritious, on-the-go meals. Traditionally, breakfast burritos were created as a portable option for workers heading to the fields at dawn. Our recipe maintains that spirit of convenience while incorporating wholesome ingredients that reflect modern dietary preferences. By using whole wheat tortillas and loading up on vegetables, we've transformed this classic into a balanced meal that doesn't sacrifice the bold, comforting flavors that made the original so popular. Whether you're rushing to work or enjoying a leisurely weekend brunch, this burrito brings a taste of Mexican-American fusion to your morning routine.
Ingredients
• 4 large eggs, lightly beaten
• 1/4 cup milk
• 1 tablespoon olive oil
• 1/2 cup canned black beans, rinsed and drained
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1 ripe avocado, peeled and sliced
• 4 large (10-inch) whole wheat tortillas
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 cup fresh cilantro, chopped
• Salt and freshly ground black pepper to taste
• Optional: 1/4 cup shredded low-fat cheddar cheese
• Optional: Hot sauce or salsa for serving
Step 1:
In a mixing bowl, whisk together eggs, milk, cumin, chili powder, salt, and pepper.
Step 2:
Heat olive oil in a large non-stick skillet over medium heat. Add red onion, red bell pepper, and green bell pepper. Sauté for 3-4 minutes until softened.
Step 3:
Add black beans to the skillet and cook for an additional 1-2 minutes until heated through.
Step 4:
Pour the egg mixture into the skillet. Cook, stirring gently, for 2-3 minutes until eggs are set but still moist.
Step 5:
Remove skillet from heat and stir in chopped cilantro.
Step 6:
Warm the whole wheat tortillas in the microwave for 10-15 seconds or in a dry skillet for 30 seconds per side.
Step 7:
Divide the egg mixture among the tortillas. Top with sliced avocado and optional cheese.
Step 8:
Fold in the sides of each tortilla and roll up to form burritos.
Q: Can I make these burritos ahead of time?
A: Yes, you can prepare the filling in advance and store it separately. Assemble the burritos just before eating for the best texture and to prevent soggy tortillas.
Q: How can I make this recipe vegan?
A: Omit the eggs and cheese, and increase the amount of beans and vegetables. You can also add scrambled tofu as an egg substitute.
Q: Are these burritos freezer-friendly?
A: Yes, but omit the avocado before freezing. Wrap each burrito in foil and freeze for up to 1 month. Thaw overnight in the refrigerator and reheat in the oven or microwave.
• For a dairy-free version, substitute the milk with unsweetened almond milk or water.
• You can use pinto beans instead of black beans if preferred.
• To make it vegan, omit the eggs and cheese, and add extra beans and veggies.
• For a gluten-free option, use corn tortillas or large lettuce leaves instead of wheat tortillas.
• Choose ripe but firm avocados for the best texture and flavor.
• If meal prepping, prepare all ingredients except avocado in advance and assemble just before eating to prevent browning.
• This recipe contains common allergens: eggs, milk (if using), and wheat (in tortillas). It's naturally nut-free unless using almond milk as a substitute.
Serve immediately, with optional hot sauce or salsa on the side.
Store assembled burritos (without avocado) in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave for 1-2 minutes before adding fresh avocado.
Prep all vegetables and measure ingredients before starting to cook for smooth execution.
- Don't overcook the eggs; they should be slightly moist when removed from heat as they'll continue cooking.
- Warm tortillas make rolling easier and prevent tearing.
- If meal prepping, store components separately and assemble just before eating for best texture.
For a spicier version, add diced jalapeños to the vegetable mix. For a lower-carb option, use large lettuce leaves instead of tortillas.
Serve with freshly brewed coffee or a green smoothie for a complete breakfast.
This recipe can be enjoyed year-round, but fresh bell peppers and avocados are at their best in summer and early fall.
Contains eggs, milk (if using), and wheat (in tortillas). Optional cheese contains dairy. Can be made gluten-free by using corn tortillas or lettuce wraps.
