If you’ve got a big appetite in the morning, you need to make these super filling high-protein vegetarian breakfast burritos! These healthier burritos are filled with eggs, beans and vegetables and make a more nutritious savory breakfast idea that is fast, easy and delicious!
I love breakfast burritos! They actually fill me up and keep me satiated until late in the afternoon, which is great because I can focus on things other than food during that time. Like working or cleaning up. No snacks, no cravings. Yes, my life’s that exciting.
The last time I made some burritos was quite a while ago, like a few months back, but I did write down the recipe and took some pictures to share it. This is a vegetarian version with scrambled eggs, black beans and vegetables and I think you’ll like them as well. They’re flavorful, satiating and super easy to make.
Vegetarian Breakfast Burrito Ingredients
Eggs. Great source of protein and a filling protein-packed breakfast food, we’ll just be scrambling them.
Black beans. Cooked or canned black beans for extra protein and fiber. The beans make this burrito super filling!
Vegetables. I encourage you to use up whatever you have at home and want to use up! I also recommend adding greens, since they’re super nutritious and rich in protein!
Tortillas. Use your favorite kind of tortillas!
Spices and herbs. Cumin, garlic and crushed red pepper for some flavor!
Cheese. This is actually optional, so you can skip it altogether if you’re on a dairy-free diet. Otherwise, use whatever cheese you enjoy – cheddar or mozzarella are great options.
Olive oil and tomato paste
How To Make Vegetarian Breakfast Burritos
To make the beans start to saute onion in olive oil. Do it until translucent, then add the kale and the green pepper. Stir in the spices and the rinsed and drained black beans. Cook for 2-3 minutes and add in the minced garlic. Stir occasionally for another 2 minutes, then remove from heat.
Make scrambled eggs.
Spread some tomato paste and minced garlic over one tortilla, add the beans in the middle, then the eggs and sprinkle some cheese on top. (as you can see I didn’t have shredded cheese, so just ripped mine apart into pieces like an animal)
Wrap like a burrito and toast in a pan until golden brown to seal.
Flip to toast the other side until golden brown as well.
Transfer the burrito to a cutting board, slice in the middle and enjoy immediately.
Breakfast Burritos Meal Prep Tips
To make ahead, you could arrange and fold the burritos as described and store them refrigerated for 2-3 days. Then toast on both sides until golden brown as described in the directions.
Make Them Gluten-Free
The only thing you need to change about the recipe to make that change is use gluten-free tortillas instead of regular ones.
More Healthy Breakfast Ideas:
- 3 eggs
- 1 cup canned black beans, rinsed and drained
- 1 bell pepper, chopped
- 1/2 onion, chopped
- 1 tsp cumin
- 1 tsp crushed red pepper
- 1 1/2 cup kale or spinach
- 2 garlic cloves
- 1 tbsp tomato paste and 1 garlic clove
- 2 tortillas
- 1 tbsp olive oil
- 3 tbsp shredded cheddar
- Saute onion in olive oil until translucent, add the kale and the bell pepper.
- Stir in the spices and the rinsed and drained black beans. Cook for 2-3 minutes and add in the minced garlic. Stir for another 2 minutes, then remove from heat.
- Scramble the eggs.
- Arrange the burritos: Spread some tomato paste and minced garlic over the tortilla, add the beans in the middle, then the eggs and cheese.
- Wrap like a burrito and toast in a pan until golden brown to seal. Flip on the other side and toast until golden brown as well.
- Transfer to a cutting board and cut in the middle, then enjoy immediately.
To make ahead you could also store the burritos untoasted in the fridge for 2-3 days. Take out and toast until golden brown and enjoy.
Amount Per Serving: Calories: 572Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 289mgSodium: 966mgCarbohydrates: 67gFiber: 16gSugar: 6gProtein: 30g