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Recipe: Egg and Veggie Breakfast Burritos

20 minutes
20 minutes


  • ☐ 4-6 ten-inch whole wheat tortillas
  • ☐ 8 large eggs
  • ☐ 1 red bell pepper, seeded and chopped
  • ☐ 1 medium tomato, diced
  • ☐ 2 medium avocados, cubed
  • ☐ Cheddar Jack or Cheddar cheese, as desired
  • ☐ ½ cup cilantro, chopped
  • ☐ 1 can black beans
  • ☐ 1 cup brown rice, cooked
  • ☐ ¼ cup Jalapeno, seeded and diced (fresh or canned)
  • ☐ ½ cup Salsa
  • ☐ 2 tbsp Olive oil
  • ☐ ¼ tsp red pepper flakes
  • ☐ ½ tsp chili powder
  • ☐ Hot sauce, as desired
  • ☐ Salt and pepper, as desired
  • ☐ cooked spinach, optional
  • ☐ sauteed mushrooms, optional
  • ☐ minced cooked chorizo



1. For the beans: Heat the canola oil in a large nonstick skillet over medium-high heat. Cook the onions, red peppers, and jalapeno until onions are softened and peppers are slightly charred and caramelized, about 8 minutes. Add black beans and red pepper flakes and cook until warmed through, another 3 minutes. Season with salt and pepper and transfer to a dish.

2. For the brown rice: In a small bowl, mix the rice with cilantro and hot sauce, as desired. Set aside.

3. For the eggs: Whisk together the eggs in a small bowl. Spray a nonstick skillet with cooking spray and preheat the skillet over medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes.

4. Assembly: Spread each tortilla with salsa then layer with some brown rice, one-fourth of the black bean mixture, one-fourth of the scrambled eggs, some diced tomato and avocado. Top with cheese, as desired. Roll up burrito-style.

5. Serve: Serve with additional salsa, avocado, lite sour cream or Greek yogurt.

Recipe Notes:

These burritos can be made ahead and frozen for up to 3 months. After assembling, wrap each burrito in plastic wrap and place it in a freezer-safe bag. Label with masking tape to indicate ingredients. To reheat, remove from bag and remove plastic wrap. Cook in microwave for 90 seconds at 50% power; then flip and cook another minute.

(This recipe can actually make 6 burritos if use more veggies and less egg per burrito)

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