Veggie Breakfast Burritos

• 8 flour tortillas
• 1 tablespoon olive oil
• 1 bell pepper, diced
• 1 small onion, diced
• 1 cup frozen corn
• 1 cup spinach, chopped
• 1 cup black beans, drained and rinsed
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt to taste
• 1/2 cup shredded cheddar cheese
• 1/4 cup salsa
• 1/4 cup plain Greek yogurt

Steps

1. 1 Warm tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds.
2. 2 Heat olive oil in a large skillet over medium heat.
3. 3 Add diced bell pepper and onion; cook until softened.
4. 4 Stir in frozen corn and cook until heated through.
5. 5 Add spinach and black beans; season with cumin, chili powder, and salt.
6. 6 Cook until spinach is wilted.
7. 7 Lay out tortillas and spoon veggie mixture down the center of each.
8. 8 Sprinkle with cheddar cheese, then top with a dollop of salsa and Greek yogurt.
9. 9 Fold sides of tortilla over filling, then roll up tightly.

Nutrition

Tips

• For a vegan option, skip the cheese and use a plant-based yogurt.
• Prep the veggies the night before for an even quicker morning routine.
• Experiment with different cheeses and salsas to suit your taste.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a microwave or skillet until warmed through.

Serving Suggestions

• Serve with a side of fresh fruit salad.
• Pair with a hot cup of coffee or tea for a cozy breakfast experience.

FAQ