Description
These Healthy Breakfast Burritos are a delicious and nutritious way to start your day. Packed with roasted sweet potatoes, colorful veggies, scrambled eggs, black beans, and a modest amount of cheese, wrapped in whole wheat tortillas, they provide a balanced and flavorful meal. Perfect for meal prep, they can be enjoyed fresh or frozen for convenient breakfast options.
Ingredients
Scale
Vegetables and Spices
- 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
Other Ingredients
- 1 15 oz can black beans, drained and rinsed
- 8 whole wheat tortillas
- Toppings: salsa, avocado, hot sauce, etc.
Instructions
- Roast the Vegetables: Preheat your oven to 400°F (204°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 everything well so the vegetables are evenly coated. Spread the mixture on a baking sheet in a single layer. Bake for 20 minutes or until the vegetables are tender and slightly caramelized.
- Prepare the Egg Mixture: While the vegetables are roasting, whisk together the eggs, milk, shredded cheese, and chopped green chiles if using. Heat butter in a large skillet over medium heat. Pour in the egg mixture and scramble gently, stirring often, until the eggs are fully cooked but still moist. Season with salt and freshly ground black pepper to taste.
- Assemble the Burritos: Lay out the whole wheat tortillas. Evenly divide the roasted vegetable mixture, black beans, scrambled eggs, and your preferred toppings such as salsa, avocado, or hot sauce among the tortillas. Fold and wrap each tortilla tightly to form burritos. Serve immediately or prepare for freezing.
- Freeze and Reheat Instructions: To freeze, wrap each burrito tightly in aluminum foil and place them in a Ziploc freezer bag. Store in the freezer for up to 3 months. To reheat, remove the foil and microwave each burrito on high for 1 to 3 minutes until heated through. Alternatively, you can reheat in a preheated oven at 350°F (175°C) until warmed.
Notes
- You can substitute sweet potatoes with regular potatoes if preferred.
- Using 5 whole eggs and 5 egg whites reduces cholesterol while keeping protein high.
- For vegan or vegetarian adaptations, omit eggs and cheese and add tofu scramble or seasoned beans.
- Whole wheat tortillas increase fiber content compared to white tortillas.
- Adjust spices and toppings to suit your taste.
- Burritos freeze well and make excellent meal prep options.
