SouthWest Breakfast Burritos

Try these healthy breakfasts burritos stuffed with scrambled eggs, southwest roasted veggies, cheese, and salsa, for a satisfying meal that’s perfect any time of day!


Southwest Roasted Veggies

  • ½ pint cherry tomatoes
  • 1/2 cups corn
  • 1 medium zucchini, diced
  • 1/2 onion sliced
  • 1 red bell pepper, seeded and sliced
  • 1 tablespoon olive oil
  • 1/2 tablespoon Arriba seasoning
  • 15-ounce can black beans, drained
  • Juice from half a lime

SouthWest Breakfast Burritos

  • 6 eggs, whisked
  • 1 1/2 cups reserved Southwest Roasted Veggies
  • 4 burrito style tortillas, warmed
  • 1/2 cup sour cream
  • 1/2 cup salsa
  • 1/2 cup shredded Cheddar cheese


Roasted Vegetables:

  1. Preheat the oven to 400F. Line a rimmed baking sheet with parchment.
  2. In a large bowl, combine the tomatoes, corn, zucchini, onion, bell pepper, olive oil, and seasoning. Stir to coat the veggies with the oil and seasoning.
  3. Transfer to the baking sheet and roast for 15 minutes, stir and add the black beans, and a few squeezes of lime. Roast for another 5 to 10 minutes, until all the veggies are soft.
  4. Remove from the oven.

Breakfast Burrito: 

  1. In a large skillet, heat oil over medium heat. Add the eggs and scramble. Once the eggs are cooked through, remove from heat.
  2. Meanwhile, warm the veggies in the microwave.
  3. Place the warmed tortillas onto a cutting board. Place the eggs, followed by the veggies, sour cream, salsa, and cheese, making a row of each ingredient. Fold and roll burrito style.



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