Veggie Loaded Breakfast Burrito Wraps

• 8 large eggs
• 1/4 cup milk
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 small red bell pepper, diced
• 1 small yellow onion, diced
• 1 cup frozen corn, thawed
• 1 cup black beans, drained and rinsed
• 1 cup shredded cheddar cheese
• 1/2 cup diced tomatoes
• 1/4 cup chopped fresh cilantro
• 8 flour tortillas, 8-inch

Steps

1. 1 In a medium bowl, whisk together eggs, milk, cumin, salt, and pepper.
2. 2 Heat olive oil in a large skillet over medium heat. Add bell pepper and onion, sauté until softened.
3. 3 Stir in corn and black beans, heating through.
4. 4 Pour egg mixture over the veggies and cook, stirring gently, until eggs are just set.
5. 5 Remove from heat and stir in cheddar cheese, diced tomatoes, and cilantro.
6. 6 Warm tortillas in the microwave for 20-30 seconds to make them pliable.
7. 7 Spoon the egg mixture down the center of each tortilla.
8. 8 Fold sides in and roll up burritos tightly.
9. 9 Serve immediately.

Equipment

• skillet
• spatula
• microwave

Variations

• Add crumbled cooked sausage or bacon for a hearty twist.

Substitutions

• Use spinach or kale in place of some of the bell pepper for a greens boost.

Pairings

• Fresh fruit salad or a cup of hot coffee.

Nutrition

Tips

• For a vegan option, substitute eggs with a tofu scramble and use vegan cheese.
• Prep the veggie mixture ahead of time and store in the fridge for a quick morning assembly.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to keep tortillas soft.

Freezing: Freeze wrapped burritos individually for up to 3 months. Thaw overnight in the fridge and reheat in a skillet or microwave.

Serving Suggestions

• Serve with salsa, avocado slices, or a dollop of sour cream.

FAQ