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To make easy veggie breakfast burritos, gather these main ingredients: - 4 large tortillas - 1 cup black beans, drained and rinsed - 1 cup bell peppers, diced (mix of red and green) - 1 cup spinach, chopped - 1 small red onion, diced - 1 cup shredded cheese (cheddar or mozzarella) - 4 large eggs - 2 tablespoons olive oil - 1 teaspoon cumin - Salt and pepper to taste These ingredients provide a tasty base for your burritos. The beans add protein, while the veggies give color and flavor. You can add these optional ingredients to enhance your burritos: - 1 avocado, sliced - Fresh salsa (for serving) Adding avocado brings creaminess, and salsa adds a fresh kick. To cook these burritos, you need a few essentials: - A non-stick skillet - A whisk for eggs - A clean surface for rolling These tools help you create the perfect breakfast burritos. You can find the full recipe in the main article. First, gather all your ingredients. You need tortillas, black beans, bell peppers, spinach, red onion, cheese, eggs, avocado, olive oil, cumin, salt, and pepper. Next, rinse and drain the black beans. Dice the bell peppers and red onion. Chop the spinach into small pieces. Slice the avocado for later. Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat. Once hot, add the diced red onion and bell peppers. Cook for about 3-4 minutes. Stir until they soften. Now, add the chopped spinach to the skillet. Cook for 2 more minutes. The spinach should wilt. Season the mixture with cumin, salt, and pepper for flavor. In a bowl, whisk the eggs until combined. Pour the eggs into the skillet with the veggies. Stir gently to scramble. Cook until the eggs are firm, about 3-5 minutes. When done, remove from heat. Take a tortilla and lay it flat on a clean surface. Scoop some of the egg and veggie mixture into the center. Add black beans and shredded cheese on top. Fold the sides of the tortilla inward. Then, roll it from the bottom up to form a burrito. Repeat this with the rest of the tortillas. For a crispy finish, place the burritos seam-side down in a clean skillet. Cook on medium heat for 1-2 minutes on each side until golden brown. Serve the warm burritos on a plate. Garnish with avocado slices and serve with fresh salsa on the side for dipping. Enjoy your tasty meal! For the full recipe, check the section above. To get the best scrambled eggs, use fresh eggs. Crack them into a bowl. Whisk them until mixed well. This adds air, making them fluffier. Cook them over medium heat. Stir gently to keep them soft. Remove them from heat when they still look a bit wet. They will finish cooking from the heat left in the pan. For a crispy burrito, heat a skillet on medium. Place your filled burrito seam-side down. Cook for about 1-2 minutes. Flip it over and cook the other side. This will give it a nice golden crust. You can also use a bit of oil in the pan for extra crunch. If you have extra filling, let it cool first. Place it in an airtight container. Store it in the fridge for up to 3 days. You can reuse it for more burritos or even salads. Just reheat it gently before using. This keeps your meals fresh and tasty! {{image_2}} You can switch up the veggies in your burritos. Try using zucchini, mushrooms, or corn. These add flavor and color. If you prefer, add diced tomatoes or jalapeños for some heat. Mixing vegetables keeps the dish fresh and fun. You can also use seasonal veggies to change things up. To make these burritos vegan, replace the eggs and cheese. Use tofu or chickpea flour for the egg substitute. Scramble them with the same spices. For cheese, try vegan cheese or skip it altogether. You can also add nutritional yeast for a cheesy taste without dairy. These options keep your burrito tasty and plant-based. If you need gluten-free options, choose corn tortillas. They work great and are easy to find. You can also use lettuce wraps for a low-carb choice. These wraps let you enjoy the filling without the carbs from tortillas. Both options still taste fantastic and make for a healthy meal. For the complete recipe, refer to Easy Veggie Breakfast Burritos. You can store your veggie breakfast burritos in the fridge. Wrap each burrito in foil or plastic wrap. Place them in an airtight container. They will stay fresh for up to four days. Make sure to cool them to room temperature first. This helps keep the texture nice. To freeze your burritos, wrap each one tightly in plastic wrap. Then, place them in a freezer bag. Make sure to squeeze out as much air as possible. You can freeze them for up to three months. Label the bag with the date. This will help you keep track. To reheat refrigerated burritos, you can use a microwave. Heat them for about one to two minutes. Check to make sure they are hot inside. For frozen burritos, heat them in the microwave for three to four minutes. You may also choose to bake them in the oven. Just wrap them in foil and bake at 350°F for about 20 minutes. This method keeps them crispy. Enjoy your meal! Yes, you can make these burritos ahead. Prepare the filling first. Let it cool down. Then, fill your tortillas and wrap them. Store the wrapped burritos in the fridge. They stay fresh for up to three days. When you’re ready to eat, just warm them up in a skillet or the microwave. If you want something different, try lettuce wraps. They add a nice crunch and cut carbs. You can also use whole grain wraps or gluten-free tortillas. Corn tortillas are a great option, too. Just pick what you like best! To add some heat, mix in jalapeños or hot sauce. You can also add spices like paprika or chili powder. For a fresh taste, try adding chopped cilantro or green onions. A squeeze of lime juice can brighten the flavors, too. Feel free to experiment and find your favorite twist! This blog post explored how to make delicious breakfast burritos. We covered the main and optional ingredients, key cooking tools, and step-by-step instructions. I shared tips for perfect scrambles and crispy burritos, along with storage tips and variations. Making breakfast burritos is easy and fun. Whether you go classic or choose a vegan twist, you can customize them to your taste. Enjoy your burritos today and feel free to experiment with ideas!

Easy Veggie Breakfast Burritos

Start your day right with these easy veggie breakfast burritos! Packed with sautéed black beans, colorful bell peppers, and fresh spinach, these burritos are not only delicious but also simple to prepare. In just 20 minutes, you can enjoy a wholesome breakfast that’s perfect for busy mornings. Click through to explore the full recipe and make breakfast fun and easy with this tasty veggie twist!
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Ingredients
  

4 large tortillas

1 cup black beans, drained and rinsed

1 cup bell peppers, diced (mix of red and green)

1 cup spinach, chopped

1 small red onion, diced

1 cup shredded cheese (cheddar or mozzarella)

4 large eggs

1 avocado, sliced

2 tablespoons olive oil

1 teaspoon cumin

Salt and pepper to taste

Fresh salsa (optional, for serving)

Instructions
 

In a non-stick skillet over medium heat, add 2 tablespoons of olive oil. Once heated, add the diced red onion and bell peppers. Sauté for about 3-4 minutes until they soften.

    Add the chopped spinach to the skillet and cook for an additional 2 minutes, allowing the spinach to wilt. Season with cumin, salt, and pepper.

      In a bowl, whisk the eggs. Pour the eggs into the skillet with the veggies, stirring gently to scramble until cooked through, about 3-5 minutes. Remove from heat.

        Lay one tortilla flat on a clean surface and add a scoop of the egg and veggie mixture to the center. Top with black beans and shredded cheese.

          Fold the sides of the tortilla inward, then roll from the bottom up to form a burrito. Repeat with the remaining tortillas.

            Optional: To crisp the burritos, place them seam-side down in a clean skillet on medium heat for about 1-2 minutes on each side or until golden brown.

              Serve the burritos warm, garnished with slices of avocado and fresh salsa on the side for dipping.

                Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4