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Here are the ingredients you will need for your Veggie Packed Breakfast Burritos: - 4 large flour tortillas - 1 cup black beans, rinsed and drained - 1 cup assorted bell peppers (red, yellow, green), diced - 1 small red onion, finely diced - 1 cup fresh spinach, chopped - 4 large eggs - 1/2 cup shredded cheese (cheddar or a Mexican blend) - 1 ripe avocado, sliced - 2 tablespoons olive oil - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper, to taste - Salsa and fresh cilantro, for serving These ingredients come together to create a tasty and healthy breakfast. The mix of beans, veggies, and eggs provides protein and fiber. Using fresh ingredients makes a big difference in flavor. You can customize it too! Feel free to swap in your favorite veggies or the cheese you love most. For the full recipe, check out Veggie Packed Breakfast Burritos. Enjoy making them! - Sauté the onions and bell peppers: Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 small red onion, finely diced, and 1 cup of assorted bell peppers, diced. Cook for about 5 minutes until the onions turn soft and fragrant. The colors will make your dish look bright and fresh. - Add spinach and black beans: Next, stir in 1 cup of fresh spinach, chopped, and 1 cup of black beans, rinsed and drained. Cook for another 2-3 minutes until the spinach wilts. Season with 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and salt and pepper to taste. This mix adds flavor and nutrition. - Whisk and season the eggs: In a bowl, crack 4 large eggs and whisk them well. Add a pinch of salt and pepper. This step makes sure the eggs are tasty. - Cook until just set: Pour the egg mixture into a non-stick skillet over medium heat. Stir gently for about 3-4 minutes until the eggs are just set. Avoid overcooking them, as you want them soft and fluffy. - Fill the tortillas: Lay a large flour tortilla flat on a clean surface. Spoon in some of the vegetable-bean mix, about 1/4 cup. Top with a scoop of scrambled eggs and a sprinkle of 1/2 cup of shredded cheese for added creaminess. - Wrap the burritos securely: Fold the sides of the tortilla over the filling, then roll it up from the bottom. Tuck in the filling as you go to keep everything inside. Repeat this with the rest of the tortillas. - Toast each burrito for extra crunch: To add a nice crunch, place the wrapped burritos in the skillet over medium heat. Toast each side for about 2-3 minutes until the tortillas turn golden brown and crispy. This step is optional, but it makes the burritos even better. For the full recipe, check the details above to make these tasty veggie-packed breakfast burritos! To make your burritos perfect, avoid overfilling them. It helps with wrapping and keeps everything inside. A good amount to fill is about a third of the tortilla. This way, you can easily roll them up without making a mess. When cooking the fillings, keep an eye on the time. Sauté the onions and peppers for about 5 minutes. They should be tender but not mushy. Then, add the spinach and beans for just a few more minutes. This keeps the veggies fresh and colorful. These burritos taste great with salsa and fresh cilantro. The salsa adds a nice kick, while the cilantro gives a fresh flavor. Serve your burritos warm for the best taste. You can slice them in half for easy eating. Enjoy your meal with a side of salsa for dipping! {{image_4}} You can easily change the beans in your burrito. Try using lentils or quinoa instead. Both options add protein and a nice texture. You can also add more greens. Kale or Swiss chard works well. These greens boost nutrients and flavor. Want more protein? You can include diced chicken or tofu. Both options add great taste and texture. If you prefer a lighter meal, use egg whites instead of whole eggs. This keeps your burrito tasty while lowering fat. Do you like heat? Add jalapeños for a spicy kick. They add flavor and fire. You can also use a spicy cheese blend. This gives your burrito an extra layer of flavor. Adjust the spice to suit your taste. For the full recipe, check out the Veggie Packed Breakfast Burritos. To keep your veggie packed breakfast burritos fresh, store them right. Place them in an airtight container. They last in the fridge for about 3 to 4 days. If you want to keep them longer, consider freezing. Wrap each burrito in plastic wrap, then put them in a freezer bag. They can stay in the freezer for up to 3 months. This method keeps them tasty and easy to grab. When it’s time to enjoy your leftovers, you have a few options. You can use a microwave or a skillet. The microwave is quick. Heat each burrito on high for about 1 to 2 minutes. Make sure to check if it’s hot all the way through. Using a skillet is a great choice too. Place your burrito in a heated skillet. Cook on medium heat for about 3 to 4 minutes on each side. This method helps keep the tortilla crispy. To prevent sogginess, avoid covering the burritos while warming them. This keeps the tortilla nice and firm. Enjoy your delicious meal, even the next day! For the full recipe, refer to the main article. These breakfast burritos last about 3 to 4 days in the fridge. To keep them fresh, store them in an airtight container. Make sure they are cooled before you seal them up. If you want to save them longer, consider freezing! Yes, you can make these burritos ahead! I suggest preparing the filling and wrapping them up a day in advance. Store them in the fridge until you're ready to eat. This way, you can enjoy a quick breakfast without extra cooking. If you want a vegan option, try using tofu or chickpea flour. Silken tofu works well when blended and scrambled. You can also use flax eggs by mixing ground flaxseed with water. Each choice gives a great texture and flavor. You can easily adjust the spice level to fit your taste. Add diced jalapeños or a splash of hot sauce for heat. If you prefer milder flavors, skip the spicy elements. Experiment until you find your perfect balance! Toasting the burritos is optional, but it adds a nice crunch. It also warms up the filling nicely. If you like a crispy texture, I recommend toasting them in a skillet for a few minutes. Enjoying the burritos warm enhances the flavors. These breakfast burritos blend fresh veggies, eggs, and spices for a tasty meal. You learned the steps for making and assembling them. I shared tips for perfecting your burrito and suggested easy ways to make it your own. Remember, whether you add protein or spice, these burritos can fit your taste. Enjoy them fresh or save leftovers for later. With this recipe, you can enjoy a flavorful breakfast anytime.

Veggie Packed Breakfast Burritos

Start your day right with these tasty Veggie Packed Breakfast Burritos! Filled with vibrant bell peppers, spinach, and black beans, these burritos are not only delicious but also loaded with essential nutrients. Follow our simple recipe to whip up a satisfying breakfast in just 30 minutes. Don’t miss out on this veggie-rich twist to your morning routine—click through to explore the full recipe and get inspired!
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Ingredients
  

4 large flour tortillas

1 cup black beans, rinsed and drained

1 cup assorted bell peppers (red, yellow, green), diced

1 small red onion, finely diced

1 cup fresh spinach, chopped

4 large eggs

1/2 cup shredded cheese (cheddar or a Mexican blend)

1 ripe avocado, sliced

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper, to taste

Salsa and fresh cilantro, for serving

Instructions
 

Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the finely diced onion and assorted bell peppers. Sauté for about 5 minutes, stirring occasionally, until the vegetables are tender and fragrant.

    Add Greens and Beans: Incorporate the chopped spinach into the skillet and continue cooking for an additional 2-3 minutes, or until wilted. Next, add the rinsed black beans, ground cumin, smoked paprika, along with salt and pepper to taste. Stir well to combine and cook for another 2 minutes. Once done, remove the skillet from the heat and set the mixture aside.

      Scramble the Eggs: In a mixing bowl, whisk the eggs together, seasoning with a pinch of salt and pepper. In a separate non-stick skillet, pour the whisked eggs and cook over medium heat, stirring gently until the eggs are just set and cooked through, approximately 3-4 minutes.

        Assemble the Burritos: Lay a flour tortilla flat on a clean surface. In the center of the tortilla, place a generous spoonful of the vegetable-bean mixture. Top it with a scoop of scrambled eggs and a sprinkle of shredded cheese. Add a few slices of avocado on top for creaminess.

          Wrap it Up: Fold the sides of the tortilla over the filling, then carefully roll it up starting from the bottom, tucking the filling in as you go to ensure everything is securely wrapped inside. Repeat this assembly process for the remaining tortillas and filling.

            Toast the Burritos (Optional): For an added crunch, return the burritos to the skillet over medium heat. Toast each side for about 2-3 minutes until the tortillas are golden brown and crispy.

              Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings

                - Presentation Tips: Slice each burrito in half diagonally and present on a vibrant plate. Serve with a small bowl of salsa and a handful of fresh cilantro on the side for a visually appealing and delicious breakfast dish. Enjoy your vibrant and nutritious start to the day!