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Amazing 8 Veggie-Packed Breakfast Burritos

Veggie-Packed Breakfast Burritos (Freezer-Friendly)
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Make ahead veggie breakfast burritos packed with flavor, perfect for freezing and quick morning meals. These burritos are a great project for planners and cooks working together.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 8 ounces mushrooms, sliced
  • 1 cup spinach, chopped
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder
  • Pinch of salt
  • Pinch of black pepper
  • 10 large eggs
  • 1/4 cup milk
  • 1 cup shredded cheddar cheese
  • 1/2 cup black beans, rinsed and drained
  • 8 large whole wheat tortillas

Instructions

  1. Heat olive oil in a large skillet over medium heat.
  2. Add onion and bell peppers. Cook until soft, about 5 minutes.
  3. Add mushrooms and cook until they release their liquid and brown slightly.
  4. Stir in spinach, cumin, chili powder, salt, and pepper. Cook until spinach wilts. Remove vegetables from the skillet and set aside.
  5. In a bowl, whisk eggs and milk together. Pour the egg mixture into the same skillet. Cook, scrambling gently, until just set.
  6. Return the cooked vegetables to the skillet. Stir in black beans and cheese. Mix well.
  7. Spoon the filling evenly down the center of each tortilla.
  8. Fold the sides of the tortilla inward, then roll tightly from the bottom up to seal the burrito.
  9. Wrap each burrito tightly in plastic wrap, then wrap again in aluminum foil for freezer storage.

Notes

  • You can substitute any vegetables you prefer in the filling.
  • For best freezer results, wrap each burrito individually.
  • Thaw overnight in the refrigerator before reheating.
  • Reheat wrapped burritos in the microwave or oven.

Nutrition

Find it online: https://tasteportfolio.com/veggie-packed-breakfast-burritos-freezer/