Description
Start your day right with this Healthy Breakfast Burrito—a delicious, protein-packed, and veggie-filled meal that keeps you full and energized. Made with whole wheat tortillas, scrambled eggs, roasted sweet potatoes, black beans, avocado, and fresh greens, this burrito is the perfect balance of flavors and nutrition. Whether you’re meal prepping for busy mornings or enjoying a weekend brunch, this easy-to-make breakfast is a must-try!
Ingredients
For the Burrito:
2 large whole wheat tortillas
4 eggs, scrambled (or ½ cup firm tofu for a vegan option)
1 medium sweet potato, peeled and diced
½ tablespoon olive oil
½ teaspoon smoked paprika
¼ teaspoon salt
¼ teaspoon black pepper
½ cup black beans, drained and rinsed
½ avocado, sliced
¼ cup pico de gallo (or chopped fresh tomatoes)
½ cup fresh spinach or kale
¼ cup shredded red cabbage (optional, for crunch)
1 tablespoon fresh cilantro, chopped
½ lime, for squeezing
For Serving (Optional):
Greek yogurt or sour cream
Hot sauce or salsa
Cilantro-lime dressing
Instructions
Step 1: Roast the Sweet Potatoes
Preheat your oven to 425°F (220°C).
In a bowl, toss the diced sweet potatoes with olive oil, smoked paprika, salt, and black pepper.
Spread them evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through until tender and golden brown.
Step 2: Prepare the Scrambled Eggs (or Tofu)
In a non-stick skillet over medium heat, cook the scrambled eggs until soft and fluffy. Set aside.
For a vegan option, crumble firm tofu and sauté with a pinch of turmeric, garlic powder, and salt for an egg-like flavor.
Step 3: Assemble the Burrito
Lay the whole wheat tortilla on a flat surface.
Start layering the ingredients: spinach or kale, black beans, roasted sweet potatoes, scrambled eggs (or tofu), pico de gallo, avocado slices, and shredded cabbage.
Sprinkle with fresh cilantro and squeeze a little lime juice for added zest.
Step 4: Wrap and Toast the Burrito
Fold in the sides of the tortilla, then roll it up tightly from the bottom.
For a crispy finish, lightly toast the burrito in a skillet over medium heat for 1-2 minutes per side.
Step 5: Serve and Enjoy!
Slice in half and serve with your favorite dips, such as Greek yogurt, hot sauce, or cilantro-lime dressing.
Notes
Make it Dairy-Free: Use dairy-free yogurt or salsa instead of sour cream.
For Extra Protein: Add turkey bacon, shredded chicken, or an extra egg.
Storage Tip: Wrap the burritos in foil and store them in the fridge for up to 3 days or freeze for up to 3 months.
Reheating: Microwave for 1-2 minutes or toast in a skillet for a crispy exterior.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop, Oven
- Cuisine: American, Mexican-inspired
Nutrition
- Serving Size: 1 burrito
- Calories: 380 kcal
- Sugar: 5g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 3.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 16g
- Cholesterol: 190mg