Description
A filling vegetarian breakfast burrito made with soft scrambled eggs, crisp-edged potatoes, black beans, spinach, bell pepper, onion, and melted cheese.
Ingredients
6 large 10-inch flour tortillas
8 large eggs
1 medium russet potato, cut into ¼-inch cubes
1 red bell pepper, diced
1 small onion, diced
2 cups fresh spinach, roughly chopped
1 cup canned black beans, rinsed and thoroughly drained
1 cup shredded cheddar or Monterey Jack cheese
1 tablespoon olive oil, divided
½ teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon salt, or to taste
¼ teaspoon black pepper
Optional for serving: salsa, avocado, cilantro, lime, hot sauce, or pickled onions
Instructions
1. Dice the potato, bell pepper, and onion. Chop the spinach, drain the beans, and whisk the eggs with salt and pepper.
2. Heat 2 teaspoons olive oil in a large skillet over medium heat.
3. Add the potato, cumin, smoked paprika, and a pinch of salt. Cook for 10–12 minutes until fork-tender and browned.
4. Add 1 tablespoon of water and briefly cover the pan if the potato remains firm.
5. Add the remaining oil, bell pepper, and onion. Cook for 4–5 minutes.
6. Stir in the spinach and beans. Cook for 1–2 minutes until the spinach wilts and excess moisture evaporates.
7. Transfer the vegetable mixture to a bowl.
8. Reduce the heat to medium-low and add the eggs. Fold gently until softly set with no raw liquid remaining.
9. Mix the eggs with the vegetables and cool for 5 minutes.
10. Warm the tortillas for 15–20 seconds.
11. Divide the cheese and filling evenly among the tortillas.
12. Fold the sides inward, pull the bottom edge over the filling, and roll tightly.
13. Toast the burritos seam-side down in a dry skillet for 1–2 minutes per side if desired.
Notes
Keep the filling relatively dry to prevent soggy tortillas.
Cut the potato into small, evenly sized cubes so it cooks properly.
Do not overcook the eggs because they continue cooking during assembly and reheating.
Avoid overfilling the tortillas or they may split while rolling.
Keep salsa, fresh tomatoes, and avocado outside burritos intended for freezing.
Refrigerate cooked burritos promptly and reheat leftovers to an internal temperature of 165°F.
Nutrition
- Serving Size: 1 burrito
- Calories: 480 kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 270mg