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In recent years, breakfast burritos have surged in popularity, transforming from a simple morning meal into a versatile culinary delight that appeals to a wide range of dietary preferences. With their ability to be customized to suit individual tastes and nutritional needs, breakfast burritos have become a staple in many households and cafes alike. The combination of fresh ingredients, robust flavors, and satisfying textures makes them an excellent choice for breakfast, brunch, or even a quick lunch.

Loaded Veggie Breakfast Burritos

Discover the perfect way to start your day with Loaded Veggie Breakfast Burritos! This easy and customizable recipe showcases a mouthwatering blend of fresh vegetables, protein-packed black beans, and creamy avocado, all wrapped in a warm tortilla. Packed with nutrients, these burritos are not only delicious but also designed to fuel your morning. Explore endless variations to suit your taste and dietary needs while enjoying a healthy, satisfying breakfast or brunch option.
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Ingredients
  

4 large whole wheat tortillas

1 cup cooked and seasoned black beans

1 cup diced bell peppers (red, green, and yellow)

1 medium onion, diced

1 cup fresh spinach, chopped

1 cup cherry tomatoes, halved

4 large eggs

1/2 cup shredded cheddar cheese (or vegan cheese)

1/2 avocado, sliced

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

Salsa, for serving

Fresh cilantro, for garnish (optional)

Instructions
 

Prep the Ingredients: Begin by rinsing and draining the black beans. Wash and chop the bell peppers, onion, spinach, and cherry tomatoes. Set aside.

    Sauté the Veggies: In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell peppers. Sauté for about 5 minutes until softened.

      Add Spinach and Tomatoes: Stir in the chopped spinach and halved cherry tomatoes. Season with ground cumin, smoked paprika, salt, and pepper. Cook until the spinach is wilted, approximately 3 minutes.

        Scramble the Eggs: In a bowl, whisk the eggs until well combined. Pour the eggs into the skillet with the sautéed veggies. Stir frequently and cook until the eggs are fully scrambled and cooked through, about 3-4 minutes.

          Warm the Tortillas: While the eggs are cooking, warm the whole wheat tortillas in a dry skillet or microwave until pliable, about 30 seconds in the microwave.

            Assemble the Burritos: Place a generous scoop of the veggie and egg mixture in the center of each tortilla. Sprinkle with shredded cheddar cheese and place a few slices of avocado on top.

              Fold and Roll: Carefully fold in the sides of the tortilla, then roll up from the bottom to enclose the filling. Repeat for all tortillas.

                Serve: Cut the burritos in half and serve with salsa on the side. Garnish with fresh cilantro if desired.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings

                    Enjoy your vibrant and satisfying Loaded Veggie Breakfast Burritos, perfect for any morning!