Easy Vegetarian Breakfast Burritos (Freezer-Friendly!)
These protein-packed vegetarian breakfast burritos are easy, freezer-friendly, and packed with eggs, veggies, and flavor. Perfect for meal prep and busy mornings!
Servings: 8 burritos
Ingredients
For the Veggie Black Bean Mixture
- 1 tablespoon olive oil divided
- Small yellow onion diced
- 1 red bell pepper finely diced
- 3 cloves of garlic minced
- 1 15- oz can black beans drained and rinsed
- ¾ teaspoon fine sea salt
- 1 teaspoon cumin
- ½ teaspoon chili powder
- Pepper to taste
For the eggs
- 12 large eggs whisked
- salt + pepper to taste
For the hash browns
- 1 pound of hash browns about half an average bag*
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- salt + pepper to taste
To assemble the burritos
- 8 low-calorie burrito tortillas*
- 8 oz shredded cheddar cheese or cheese of choice
Instructions
- Heat 1/2 teaspoon olive oil in a large skillet over medium heat. Once hot, add in the bell pepper and onion. Saute for 5 minutes until softened. Mix in the garlic and black beans and saute for 2 more minutes. Add in salt, pepper, chili powder, and cumin. Cook for 1 additional minute and remove from the heat. Remove the mixture to a bowl.
- Return the pan to medium heat and add in a tiny bit more oil as needed. Add in the whisked eggs and cooked until set and scrambled.
- Meanwhile, heat 1/2 teaspoon of olive oil in another large skillet. Once hot, add in the potatoes, paprika, garlic powder, salt, and pepper and cook for 8 minutes until softened and just beginning to brown. Remove from the heat.
- Assemble the burritos: Lay out all of your tortillas. Evenly divide all of the ingredients into the center of each tortilla: 1/2 of the cheese, eggs, potatoes, vegge + bean mixture, and the remaining cheese (I like cheese on the top and bottom but you can just put it all on one side too). Tightly roll up each burrito and wrap it in foil or parchment paper.
- Store and freeze the burritos: Store the burritos in an air tight container (I like using stashed bags for this) in the fridge for 5 days.IF FREEZING: store them in an air tight container in the freezer for up to 4 months.
To thaw and eat
- Heat in the microwave from frozen: Unwrap, place on a plate, and heat in the microwave for 2 minutes, flipping halfway. Let cool slightly and enjoy.Heat up in the air fryer after thawing: place the burritos in the fridge to thaw overnight. Unwrap and spray with cooking spray (this helps crisp them). Place in the air fryer and cook for 8 minutes at 400 degrees F, flipping halfway through.Heat up in the oven/ toaster oven from thawed: place the burritos in the fridge to thaw overnight. Unwrap and spray with cooking spray (this helps crisp them). Place in the oven on a small tray and bake for 20-25 minutes, flipping halfway.Heat in the oven from frozen: unwrap the foil and place on a small tray. bake in the oven at 400 degrees for 30-40 minutes, flipping halfway.
Notes
Tortillas - I got these tortillas BUT they only have 6 tortillas in each package so I bought 2. Just keep that in mind if you're wanting to make 8 burritos. Traditionally, burrito tortilla packages come with 8 burritos.
If your tortillas aren't super pliable, I suggest microwaving them for about 20 seconds so they get a little softer and don't break when you're rolling them. Hash browns - I love the homestyle potatoes in this recipe (often known as diced hash browns) but really ANY hash browns work in this recipe. You can also omit them completely as desired.
If your tortillas aren't super pliable, I suggest microwaving them for about 20 seconds so they get a little softer and don't break when you're rolling them. Hash browns - I love the homestyle potatoes in this recipe (often known as diced hash browns) but really ANY hash browns work in this recipe. You can also omit them completely as desired.
Nutrition
Calories: 334kcal | Carbohydrates: 23g | Protein: 20g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 274mg | Sodium: 737mg | Potassium: 497mg | Fiber: 5g | Sugar: 1g | Vitamin A: 1210IU | Vitamin C: 26mg | Calcium: 271mg | Iron: 3mg
