Egg & Veggie Breakfast Burrito
A meal prep hero, these tasty burritos can be made ahead and frozen for up to 3 months.
Servings: 4
Ingredients
- 2 Tbsp Canola oil
- 1 Small white onion chopped
- 1 Medium red pepper seeded and diced
- ¼ cup Jalapeno seeded and diced
- 2 cups Black beans cooked
- ¼ tsp Red pepper flakes
- Salt (as needed)
- Ground black pepper (as needed)
- 1 cup Brown rice cooked
- ½ cup Cilantro
- Hot sauce (as desired)
- 8 Large eggs
- 4 10-inch whole wheat tortillas
- ½ cup Salsa verde
- 1 Medium tomato diced
- 2 Medium avocado cubed
- Light sour cream (as desired)
- Pepper jack cheese reduced fat, shredded (as desired)
Instructions
- For the beans: Heat the canola oil in a large nonstick skillet over medium-high heat. Cook the onions, red peppers, and jalapeno until onions are softened and peppers are slightly charred and caramelized, about 8 minutes. Add black beans and red pepper flakes and cook until warmed through, another 3 minutes. Season with salt and pepper and transfer to a dish.
- For the brown rice: In a small bowl, mix the rice with cilantro and hot sauce, as desired. Set aside.
- For the eggs: Whisk together the eggs in a small bowl. Spray a nonstick skillet with cooking spray and preheat the skillet over medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes.
- Assembly: Spread each tortilla with salsa then layer with some brown rice, one-fourth of the black bean mixture, one-fourth of the scrambled eggs, some diced tomato, and one-fourth of the avocado. Top with sour cream and cheese, as desired. Roll up burrito-style.
Notes
These burritos can be made ahead and frozen for up to 3 months. After assembling, wrap each burrito in plastic wrap and place it in a freezer-safe bag. To reheat, remove from bag and remove plastic wrap. Cook in microwave for 90 seconds at 50% power; then flip and cook another minute.
