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Protein Breakfast Burritos

Start your day with a delicious burst of protein wrapped in a warm tortilla. These burritos are packed with savory eggs, hearty black beans, fresh spinach, and vibrant bell peppers, making them a tasty and nourishing breakfast option.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large eggs
  • 1 cup cooked black beans Rinsed before use
  • 1 cup spinach, chopped
  • 1/2 cup diced bell peppers
  • 1/2 cup shredded cheese (cheddar or your choice) Grated if not pre-shredded
  • 4 whole wheat tortillas
  • to taste salt and pepper
  • as needed salsa Optional for serving

Method
 

Preparation
  1. Begin by rinsing the cooked black beans and chopping the spinach and bell peppers.
  2. In a bowl, whisk together the eggs, adding a pinch of salt and pepper for flavor. Set it aside.
Cooking
  1. Heat a non-stick skillet over medium heat. Add the chopped bell peppers and spinach, sautéing until they soften, about 3-4 minutes.
  2. Pour the whisked eggs into the skillet with the veggies. Stir slowly, cooking until the eggs are just set and fluffy.
  3. Fold in the cooked black beans and cheese until the cheese is melted, creating a glorious scramble.
Assembly
  1. Lay a whole wheat tortilla flat on a plate. Spoon a generous amount of the egg and veggie mixture into the center, and roll it up tightly. Repeat for all tortillas.
  2. Serve immediately, and for an extra kick, serve alongside salsa for dipping!

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, pop in the microwave for 1-2 minutes or grill on a skillet. For long-term storage, wrap burritos tightly and freeze for up to a month. Consider adding diced halal chicken or turkey for extra protein, and avoid overfilling to prevent spillage.