Vegetarian Mexican Breakfast Burrito 🌯
Looking for a yummy and easy breakfast to kickstart your day? This Vegetarian Mexican Breakfast Burrito is the perfect choice! It’s stuffed with hearty black beans, creamy avocado, fluffy scrambled eggs, and zesty salsa, all wrapped in a warm whole-wheat tortilla. This burrito isn’t just delicious; it’s also packed with protein and fiber, making it a great option for anyone following a high-protein or vegetarian diet. Plus, it’s quick and budget-friendly, which is always a win! Let’s get rolling! 🌯
Ingredients
Ingredients 🥑🍳
- 4 Whole-Wheat Tortillas
- 1 Cup Black Beans cooked
- 4 Large Eggs
- 1/2 Cup Shredded Cheddar Cheese
- 1 Avocado sliced
- 1/4 Cup Salsa
- 1/4 Cup Red Onion diced
- Salt and Pepper to taste
- 1 Tablespoon Olive Oil
Instructions
Instructions 📋
- Scramble the Eggs 🥚
- In a medium pan, heat 1 Tablespoon Olive Oil over medium heat. Crack the 4 Large Eggs into a bowl, whisk them, and add a pinch of Salt and Pepper. Pour the eggs into the heated pan and cook, stirring occasionally, until scrambled and fluffy. Set aside.
- Warm the Tortillas 🌯
- Heat each Whole-Wheat Tortilla in a dry skillet for about 30 seconds on each side. This makes them easier to fold and gives a nice warmth to your burrito.
- Assemble the Burrito 🌯
- Lay out a warm Whole-Wheat Tortilla. Add a spoonful of Black Beans in the center. Next, layer on the Scrambled Eggs, Shredded Cheddar Cheese, and Sliced Avocado. Top it off with a sprinkle of Diced Red Onion and a spoonful of Salsa.
- Fold and Serve 📦
- Fold the sides of the tortilla over the filling, then roll it up from the bottom to create a snug burrito. Repeat with the remaining tortillas. Cut them in half for easy serving and dig in while it’s warm!
Notes
Tips 💡
- Customizable: Swap eggs for tofu to make it vegan!
- Spice it Up: Add jalapeños for extra heat or drizzle hot sauce for a kick.
- Meal Prep: Make these ahead and store in the fridge. Just reheat before eating.
