Veggie and Cheddar Breakfast Burritos

• 8 flour tortillas
• 1 cup shredded cheddar cheese
• 1 bell pepper, diced
• 1/2 cup red onion, diced
• 1 cup spinach, chopped
• 1 cup black beans, drained and rinsed
• 1 tsp cumin
• 1/2 tsp chili powder
• 2 tbsp olive oil
• Salt to taste
• Pepper to taste
• Optional: salsa or hot sauce

Steps

1. 1 Warm tortillas in a dry skillet over medium heat.
2. 2 In a large skillet, heat olive oil over medium heat.
3. 3 Add diced bell pepper and onion, cook until softened.
4. 4 Stir in spinach, black beans, cumin, and chili powder; cook until spinach is wilted.
5. 5 Season with salt and pepper.
6. 6 Place a spoonful of the veggie mix and a generous sprinkle of cheddar cheese on each tortilla.
7. 7 Fold sides in and roll up tightly.
8. 8 Serve warm with salsa or hot sauce, if desired.

Equipment

• Large skillet
• Spatula

Variations

• Add scrambled tofu for a vegan option.
• Include diced potatoes for extra heartiness.

Substitutions

• Use whole wheat tortillas for a healthier option.
• Substitute cheddar with your favorite melting cheese.

Pairings

• Fresh orange juice
• Coffee or tea

Nutrition

Tips

• For a make-ahead option, wrap burritos in foil and reheat in a 350°F oven for 10-15 minutes.
• Customize with your favorite veggies for a personal touch!

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat wrapped in foil in a 350°F oven.

Serving Suggestions

• Serve with fresh fruit salad.
• Pair with a spicy Bloody Mary for brunch.

FAQ