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Easy Flavor-Packed Breakfast Burrito Meal Prep Recipe for Quick Healthy Mornings

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A quick and easy breakfast burrito recipe packed with flavorful veggies, black beans, and eggs, perfect for meal prep and busy mornings.

Ingredients

Scale
  • 6 large eggs, beaten (room temperature for fluffier texture)
  • 1 tablespoon extra virgin olive oil or cooking oil of choice (for sautéing)
  • 1 yellow onion, finely diced
  • 1 cup diced bell peppers (red and green)
  • 2 garlic cloves, minced
  • 1/2 cup black beans, drained and rinsed
  • 1/4 cup shredded cheddar cheese or Mexican blend
  • 1 teaspoon chipotle chili powder
  • 1/2 teaspoon ground cumin
  • Salt and black pepper to taste
  • 6 large flour tortillas (recommend Mission brand)
  • Fresh cilantro, chopped (optional)
  • Salsa or hot sauce (optional, for serving)

Instructions

  1. Dice the onion and bell peppers into small, even pieces. Mince the garlic cloves. This should take about 5 minutes.
  2. Heat 1 tablespoon of olive oil over medium heat in a large non-stick skillet until shimmering but not smoking.
  3. Add diced onions and bell peppers to the pan. Cook, stirring occasionally, until softened and fragrant, about 5-7 minutes. Toss in the garlic during the last minute to avoid burning.
  4. Stir in 1/2 cup rinsed black beans, 1 teaspoon chipotle chili powder, 1/2 teaspoon ground cumin, salt, and black pepper to taste. Cook for another 2-3 minutes until heated through and well coated with spices.
  5. In a bowl, beat 6 large eggs. Pour eggs into the skillet with the veggies and beans. Allow eggs to sit undisturbed for 30 seconds, then gently stir with a spatula, creating soft folds. Cook until eggs are just set but still moist, about 3-4 minutes. Remove from heat.
  6. Wrap tortillas in a damp paper towel and microwave for 20-30 seconds until pliable.
  7. Lay a warm tortilla flat and spoon a generous amount of the egg mixture onto the center. Sprinkle with 1/4 cup shredded cheese and chopped fresh cilantro if using.
  8. Fold the sides in, then roll tightly from the bottom up, creating a neat burrito.
  9. For meal prep, wrap burritos individually in foil or plastic wrap and refrigerate up to 4 days. To reheat, unwrap and microwave for 1-2 minutes until warmed through.

Notes

For dairy-free, swap cheese with nutritional yeast or omit. For gluten-free, use gluten-free tortillas or large lettuce leaves. Avoid overcooking eggs to keep them moist and fluffy. Warm tortillas properly to prevent cracking. Leftover burritos can be reheated in a dry skillet to regain crispness.

Nutrition

Keywords: breakfast burrito, meal prep, quick breakfast, healthy breakfast, easy recipe, black beans, eggs, chipotle, vegetarian option

Find it online: https://tomyumy.com/easy-flavor-packed-breakfast-burrito-meal-prep-recipe-for-quick-healthy-mornings/