Description
These Healthy Breakfast Burritos are a delicious and nutritious way to start your day. Packed with roasted sweet potatoes, colorful veggies, scrambled eggs, and black beans, wrapped in whole wheat tortillas, they offer a balanced meal high in protein and fiber. Perfect for meal prep, they can be enjoyed fresh or frozen for convenient breakfasts throughout the week.
Ingredients
Vegetables and Seasonings
- 2 medium sweet potatoes, chopped
- 1 bell pepper, chopped
- 1 red onion, chopped
- 1 zucchini, chopped
- 1 tablespoon olive oil
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt
Egg Mixture
- 10 eggs, or 5 eggs and 5 egg whites
- 2 tablespoons milk
- ½ cup reduced fat shredded Mexican or Colby Jack cheese
- 1-2 tablespoons chopped green chiles (optional)
- 1 tablespoon butter
- Salt and pepper, to taste
Others
- 1 15 oz can black beans, drained and rinsed
- 8 whole wheat tortillas
- Toppings: salsa, avocado, hot sauce, etc.
Instructions
- Preheat and roast vegetables: Preheat the oven to 400°F (200°C). In a large mixing bowl, combine the chopped sweet potatoes, bell pepper, red onion, zucchini, olive oil, cumin, chili powder, garlic powder, and sea salt. Toss well to coat the vegetables evenly. Spread the mixture onto a baking sheet in a single layer and roast for 20 minutes or until the vegetables are tender and slightly caramelized.
- Prepare scrambled eggs: While the vegetables roast, whisk together the eggs, milk, shredded cheese, and chopped green chiles if using. Heat the butter in a large skillet over medium heat. Pour in the egg mixture and scramble gently until cooked through but still moist. Season with salt and black pepper to taste.
- Assemble the burritos: Lay out the whole wheat tortillas and evenly distribute the roasted vegetable mixture, black beans, and scrambled eggs between them. Add your choice of toppings such as salsa, avocado, or hot sauce. Wrap each tortilla tightly into a burrito shape to secure the fillings.
- Serve or freeze: Serve the breakfast burritos immediately for a fresh meal. To store for later, wrap each burrito tightly in aluminum foil and place in a freezer-safe Ziploc bag. Freeze for up to 3 months. To reheat, remove the foil and microwave for 1-3 minutes or heat in an oven until warmed through.
Notes
- To make these burritos lower in cholesterol, use all egg whites or an egg substitute.
- Make sure to let the roasted vegetables cool slightly before assembling to avoid soggy tortillas.
- Adjust spices to your heat preference by increasing or reducing chili powder and green chiles.
- These burritos can be customized with additional veggies or cooked meats if desired.
- For gluten-free option, substitute whole wheat tortillas with gluten-free tortillas.
