Vegetarian Breakfast Burrito
This vegetarian breakfast burrito offers 25 grams of protein and 11 grams of fiber to keep you full and satisfied all morning! Learn how to make it ahead of time for a quick grab and go breakfast.
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Servings: 8
Calories: 380kcal
Ingredients
- 8 large whole eggs
- 4 egg whites
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup jarred salsa
- 1 15- ounce can black beans
- 1 cup cooked Quinoa
- 3/4 cup shredded cheddar cheese
- 8 8-inch whole-wheat burritos
- cilantro optional
Instructions
- In a medium to large bowl whisk together the eggs, egg whites, garlic powder, onion powder, salt, and pepper.
- Spray a large pan with cooking spray and heat it over medium-high heat. Add in the eggs and as they cook move around with your spatula until they are cooked and scrambled. Remove from heat.
- Stir in the salsa, beans, quinoa, and cheese.
- Scoop 1/3 cup of the filling and place it into the center of the tortilla. Fold up the sides and then roll up. Continue with the rest of the tortillas and filling.
Notes
Make-ahead instructions:
You can make this vegetarian breakfast burrito ahead of couple different ways. First, you can prepare the filling and then store it in a container in the refrigerator. Put the burritos together each morning. Warm up the filling in the microwave before filling the tortilla.
Second, you can prepare the burritos completely and then wrap in plastic wrap or foil and store in the refrigerator for a 2-3 days or freeze. Remove plastic wrap or foil and then heat in the microwave 1-3 minutes or until heated through.
Nutrition
Serving: 1g | Calories: 380kcal | Carbohydrates: 52g | Protein: 25g | Fat: 9g | Saturated Fat: 3g | Fiber: 11g | Sugar: 2g