Egg & Veggie Breakfast Burrito


Prep Time: 20 minsCook Time: 20 minsServings: 4
A meal prep hero, these tasty burritos can be made ahead and frozen for up to 3 months.


  1. For the beans: Heat the canola oil in a large nonstick skillet over medium-high heat. Cook the onions, red peppers, and jalapeno until onions are softened and peppers are slightly charred and caramelized, about 8 minutes. Add black beans and red pepper flakes and cook until warmed through, another 3 minutes. Season with salt and pepper and transfer to a dish.
  2. For the brown rice: In a small bowl, mix the rice with cilantro and hot sauce, as desired. Set aside.
  3. For the eggs: Whisk together the eggs in a small bowl. Spray a nonstick skillet with cooking spray and preheat the skillet over medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes.
  4. Assembly: Spread each tortilla with salsa then layer with some brown rice, one-fourth of the black bean mixture, one-fourth of the scrambled eggs, some diced tomato, and one-fourth of the avocado. Top with sour cream and cheese, as desired. Roll up burrito-style.

Recipe Notes:

These burritos can be made ahead and frozen for up to 3 months. After assembling, wrap each burrito in plastic wrap and place it in a freezer-safe bag. To reheat, remove from bag and remove plastic wrap. Cook in microwave for 90 seconds at 50% power; then flip and cook another minute.

*The USDA recommends cooking eggs until the yolk and whites are firm.

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