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Easy Healthy Vegetarian Breakfast Burrito With Spinach Recipe - Simple, Satisfying, and Quick

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 large eggs (or 1/2 cup liquid egg substitute)
  • 1/2 cup canned black beans, drained and rinsed
  • 1 cup fresh baby spinach, roughly chopped
  • 1/4 cup diced bell pepper (any color)
  • 2 tablespoons diced red onion
  • 1 small clove garlic, minced
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • 1 teaspoon olive oil or avocado oil
  • 1/4 cup shredded cheese (cheddar, Monterey Jack, or pepper jack)
  • 1 large whole-wheat tortilla (8–10 inches)
  • 2 tablespoons salsa or pico de gallo
  • 1 tablespoon plain Greek yogurt or sour cream (optional)
  • Fresh cilantro and a squeeze of lime (optional)

Method
 

  1. Warm the tortilla: Place the tortilla in a dry skillet over medium heat for 15–20 seconds per side until pliable. Set aside on a plate.
  2. Sauté the veggies: Add oil to the same skillet. Cook onion and bell pepper for 2–3 minutes until slightly soft. Stir in garlic for 30 seconds.
  3. Wilt the spinach: Add spinach and cook 30–60 seconds until just wilted. Season with a pinch of salt, cumin, and smoked paprika.
  4. Add beans: Stir in black beans and warm through, 1 minute. Taste and adjust seasoning.
  5. Scramble the eggs: Push the veggie-bean mix to one side. Add eggs to the empty side and scramble gently until just set, 1–2 minutes. Fold everything together.
  6. Add cheese: Sprinkle cheese over the mixture and let it melt slightly. Remove from heat.
  7. Assemble: Spread salsa and yogurt (if using) down the center of the warm tortilla. Spoon the egg mixture on top. Add cilantro and a squeeze of lime.
  8. Wrap it up: Fold the sides inward, then roll tightly from the bottom to form a burrito. For a crispy exterior, sear the seam side down in the skillet for 1 minute.
  9. Serve: Slice in half if you like and enjoy warm.