Description
Healthy Breakfast Burritos filled with nutritious veggies and scrambled eggs, perfect for meal prep.
Ingredients
Scale
- 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
- 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
- 1 15 oz can black beans, drained and rinsed
- 8 whole wheat tortillas
- Toppings: salsa, avocado, hot sauce, etc.
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Add the sweet potatoes, bell pepper, red onion, zucchini, olive oil, and spices to a large mixing bowl. Toss and then spread on a baking sheet. Bake for 20 minutes or until tender.
- Whisk together the eggs, milk, cheese, and green chiles (if using). Melt the butter in a large skillet over medium heat. Scramble the eggs and season with salt and black pepper.
- Assemble burritos – divide the potato mixture, black beans, eggs, and toppings evenly between all the tortillas. Wrap tightly. Serve immediately or freeze for later.
- To freeze, wrap tightly in aluminum foil and then place in a Ziploc bag in the freezer. Burritos will keep in the freezer for up to 3 months. To reheat, remove the foil and microwave for 1-3 minutes or until heated through. You can also reheat in the oven.
Notes
- Feel free to customize with your favorite veggies or toppings.
- These burritos are great for quick breakfasts throughout the week.
- For a spicier version, add jalapenos or hot sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking and Scrambling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 210mg