Breakfast burritos have become quite the hit at our house over the past year. Actually, Mexican food of all kinds are crowd-pleasers around here, but I love burritos for the same reason I love stirfries and salads — they are versatile, easy to adjust to personal tastes, and a great way to use whatever you’ve got on hand.
So in the spirit of Cinco de Mayo, I felt now was a great time to share my “recipe” for breakfast burritos. I say “recipe” because I don’t really follow one, I just throw in a variety of tasty additions, scramble up some eggs, stuff it all in a tortilla, and toast until slightly crispy on the outside. So the recipe below is written based on the ingredients I most often throw in, but feel free to customize. This is a great way to shake things up if the same-ol-same scrambled eggs are getting boring, and also a fun way to squeeze in extra nutrition. This option is one that kids and adults alike both enjoy, and is a great way to get some healthy protein, fat, and vegetable nutrition into even picky eaters!
Breakfast Burritos
Ingredients
- 1 tsp. avocado oil
- 1/4 c. diced onion
- 2 diced mushrooms
- 1/4 c. diced bell pepper
- 1 c. spinach
- 4 eggs
- sea salt & black pepper
- 1/4 c. black beans, drained and rinsed
- 3 T. shredded pepperjack cheese
- 2-3 tortillas of choice
- 1/2 avocado
- fresh cilantro, lime juice, hot sauce or sriracha (optional)
Instructions
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Begin by dicing the onion, mushrooms, and bell peppers while the avocado oil heats in a large skillet over medium heat.
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Once the oil is hot, add the diced produce and saute for 3-4 minutes, stirring occasionally.
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Once the onion is translucent, add in the fresh spinach and cook until wilted.
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Crack the eggs into a small bowl, and whisk in salt and pepper to taste. Pour them over the cooked produce, and cook through, stirring occasionally.
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Once the eggs are cooked, stir in the black beans and shredded cheese. Remove from the heat and divide among the tortillas.
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Top the eggs with slices of avocado, and any additional extras you like, such as fresh cilantro, lime juice, hot sauce, or sriracha.
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Truck the end of the tortillas, then roll to secure the burrito.
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These can be eaten as is, or toasted slightly for a crunchier effect. To toast, add a small drizzle of avocado oil to the pan and cook on each side until golden.
