Hearty Egg Burritos

The Hearty Egg Burritos recipe from Cooking Matters features scrambled eggs wrapped in a whole-wheat tortilla, with beans, cheese, and veggies for a delicious filling. This nutritious meal is great for meal prep.

Course Breakfast

Cuisine Mexican

Keyword Beans, Black Beans, Burrito, Cheddar Cheese, Eggs, Green Onions

Dietary Need Vegetarian

Cooking Method Skillet, Stovetop

Program Cooking Matters

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 347kcal

Author Cooking Matters

Equipment

Stovetop
Box Grater
Colander
Medium Skillet
Small Bowl

Ingredients

3 Green Onions
1 Bell Pepper Medium; red or green
1 Garlic Clove Medium
2 ounces Cheddar Cheese Low-fat
1 can Black Beans 15 ounces; no salt added
1 teaspoon Canola Oil
4 Eggs Large
¾ teaspoon Cumin Divided
¼ teaspoon Ground Black Pepper
Non-Stick Cooking Spray
4 Tortillas 8-inch; whole wheat
⅓ cup Yogurt Nonfat, plain
¼ cup Cilantro Optional; fresh

Instructions

Rinse green onions and bell pepper. Peel garlic clove.
Slice green onions. Remove core and dice bell pepper. Mince garlic.
If using fresh cilantro, rinse and chop leaves now.
Grate cheese.
In a colander, drain and rinse beans.
In a medium skillet over medium heat, heat oil. Add beans, green onions, bell pepper, and garlic. Cook until peppers are soft, about 3 minutes. Add ½ teaspoon ground cumin and black pepper. Transfer mixture to a plate.
In a small bowl, crack eggs. Add remaining ¼ teaspoon cumin. Beat mixture lightly with a fork.
Wipe out skillet with a paper towel. Coat with non-stick cooking spray. Heat at medium-low. Add egg mixture. Cook, stirring occasionally, until eggs are as firm as you like, about 3-5 minutes. If using cilantro, add now.
Spoon egg mixture into the center of each tortilla, dividing evenly. Add beans and veggies. Sprinkle cheese on top. If using yogurt, add a dollop to each tortilla.
Fold tortilla over mixture and serve.

Notes

Add color and flavor with fresh salsa. Mix chopped fresh or canned tomatoes, chopped onion, and chopped cilantro. Add a pinch of ground cumin for heat.
For a different flavor, use Monterey Jack or Colby cheese instead of cheddar.
When selecting whole wheat tortillas, compare nutrition facts labels and look for options lower in sodium and saturated fat and with no trans fat.
Steam, sauté, or grill a mix of veggies. Add to burritos.
If you double the recipe, do not double cumin.
Use 1 Tablespoon dried cilantro instead of fresh cilantro, if you like.
Burritos can be frozen for up to one week. Wrap tightly in plastic wrap, cover with aluminum foil, and freeze. To reheat, remove foil and plastic. Microwave 1.5-2 minutes, turning as needed. Or, remove plastic wrap and re-cover in aluminum foil. Heat in a toaster oven or regular oven at 300°F for about 6 minutes.

Nutrition