BreakfastMain Course

Vegetarian Breakfast Burrito

Name: Vegetarian Breakfast Burrito
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 8 pcs large egg; 2 tbsp milk; 1 tbsp olive oil; 0.5 pcs yellow onion finely diced; 2 clove garlic minced; 1 cup black beans rinsed and drained; 0.5 tsp cumin; 0.5 tsp chili powder; 0.5 tsp salt; 0.25 tsp black pepper; 4 pcs flour tortilla large (10-inch); 1 cup cheddar cheese shredded; 0.25 cup salsa (optional); 2 tbsp fresh cilantro chopped (optional)

These satisfying vegetarian breakfast burritos are packed with fluffy scrambled eggs, seasoned black beans, and melted cheese, all wrapped in a warm tortilla. They are perfect for a quick and hearty start to your day or for meal prepping.

An original recipe by Forkin

Total time: 30 min
Serves: 4
Difficulty: Easy
Per serving: 555 kcal

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

8 pcslarge egg
2 tbspmilk
1 tbspolive oil
0.5 pcsyellow onion, finely diced
2 clovegarlic, minced
1 cupblack beans, rinsed and drained
0.5 tspcumin
0.5 tspchili powder
0.5 tspsalt
0.25 tspblack pepper
4 pcsflour tortilla, large (10-inch)
1 cupcheddar cheese, shredded

garnish

0.25 cupsalsa(optional)
2 tbspfresh cilantro, chopped(optional)

Equipment

spatula · mixing bowl · whisk · large non-stick skillet

The method

Step by step

1
Crack the eggs into a medium bowl, add the milk, salt, and pepper, then whisk until well combined and frothy.
About 2 min
2
Heat the olive oil in a large non-stick skillet over medium heat.
About 1 min
3
Add the diced yellow onion to the skillet and cook for 3-4 minutes until softened and translucent.
About 4 min
4
Stir in the minced garlic, black beans, cumin, and chili powder; cook for another 2 minutes until fragrant.
About 2 min
5
Pour the egg mixture into the skillet with the bean mixture and scramble gently with a spatula until cooked through but still soft.
About 5 min
Cook’s note: Do not overcook the eggs; they should be moist.
6
Warm the flour tortillas either in a dry skillet, microwave, or oven until pliable.
About 1 min
Cook’s note: Warm tortillas are easier to roll without tearing.
7
Lay each warm tortilla flat and spoon an even amount of the egg and bean mixture down the center.
About 1 min
8
Sprinkle the shredded cheddar cheese over the filling.
About 1 min
9
Fold in the sides of the tortilla, then tightly roll it up from the bottom to form a burrito.
About 2 min
10
Serve immediately, optionally topped with salsa and fresh cilantro.

Per serving

Nutrition

67%Score

Calories: 554.5kcal
Protein: 29.8g
Carbs: 37g
Fat: 31.1g
Fibre: 5.3g
Sugar: 4.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover burritos tightly wrapped in foil or plastic wrap in the refrigerator.

Reheating

Reheat burritos in a microwave for 1-2 minutes or in a preheated oven at 175°C (350°F) for 10-15 minutes.