Healthy Breakfast Burritos with Veggies
Try these healthy breakfast burritos stuffed with scrambled eggs, veggies, cheese, and salsa, for a satisfying meal that's perfect any time of day! Did I mention they're freezer-friendly? Win-win.
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Ingredients
- 1 cup cherry tomatoes, halved
- ½ cup corn, canned or frozen
- ½ bell pepper, diced
- ½ tablespoon taco seasoning
- 15 ounce can black beans, rinsed and drained
- 6 eggs, whisked
- 4 large tortillas, warmed
- ½ cup shredded Cheddar cheese
- ½ cup salsa, optional
Instructions
Season the veggies:
- In a microwave-safe bowl, combine the tomatoes, corn, bell pepper, and seasoning. Heat them in the microwave for about 3 minutes, stopping to stir halfway, or in a pan with a little oil over medium heat, stirring frequently.
Cook the eggs:
- Scramble the eggs in a large pan or skillet. Once cooked, turn off the heat. You can combine the eggs with the warmed veggies in the pan or during assembly.
Assemble:
- Place the warm tortillas on a cutting board. Divide the cooked eggs and warm veggies among the tortillas. Sprinkle shredded cheese on top and two tablespoons of salsa on top. Fold the sides in and roll them into a burrito.
Nutrition
Serving: 1 burrito | Calories: 346kcal | Carbohydrates: 42g | Protein: 22g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 248mg | Sodium: 877mg | Potassium: 737mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1339IU | Vitamin C: 36mg | Calcium: 194mg | Iron: 5mg
