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To make Loaded Veggie Breakfast Burritos, you need fresh produce, dairy, and pantry staples. These items come together to create a tasty meal. Gather the following fresh ingredients: - 4 large flour tortillas - 1 cup black beans, drained and rinsed - 1 cup bell peppers (red, green, or yellow), diced - 1 cup spinach, chopped - 1 small red onion, diced - 1 avocado, sliced - 1/2 cup shredded cheese (cheddar or Monterey Jack) - Salsa (for serving) - Cilantro (optional, for garnish) These fresh items add color and flavor to your burritos. The bell peppers and spinach boost nutrition. Avocado offers creaminess, while cheese adds richness. You will also need these pantry staples: - 1 tablespoon olive oil - 1 teaspoon cumin - 1 teaspoon paprika - Salt and pepper to taste These staples enhance the taste of your burritos. Use cumin and paprika for a warm flavor. Olive oil helps cook the veggies evenly. For the full recipe, check out the Cooking Steps section. Enjoy making these delicious burritos! Start by heating a skillet over medium heat. Add one tablespoon of olive oil. Once the oil is warm, toss in one small diced red onion and one cup of diced bell peppers. Sauté these for about 4-5 minutes until they soften. Next, stir in one cup of chopped spinach and one cup of drained black beans. Add one teaspoon of cumin, one teaspoon of paprika, and some salt and pepper. Cook this mixture for another 3-4 minutes. You want the spinach to wilt and everything to heat through. Once done, remove it from the heat. In a separate bowl, crack four large eggs. Whisk them well and season with salt and pepper. Clean your skillet and set it over medium heat again. Pour the eggs into the skillet and scramble them. Stir gently until the eggs are just set. They should be soft and fluffy, not dry. Now, take four large flour tortillas and lay them flat on a clean surface. Divide the veggie filling and scrambled eggs evenly among the tortillas. Sprinkle a bit of shredded cheese on each. Add a few slices of avocado for creaminess. Roll each tortilla tightly, folding in the sides as you go. If you like, you can toast them. Place the rolled burritos seam-side down in the skillet. Cook for about 2-3 minutes on each side until they are golden brown and crispy. Serve warm with salsa on the side. If you want, add fresh cilantro for a nice touch. For the full recipe, check out the details above. To roll a burrito well, start with a warm tortilla. A warm tortilla is easier to fold. Place your filling in the center. Leave space at the edges. Fold the sides in first, then roll from the bottom. Tuck in the filling as you roll. This keeps everything inside. Practice makes perfect with this technique. To achieve crispy burritos, use a non-stick skillet. Heat it on medium before adding oil. A light coating of oil creates a crunchy shell. Place the burrito seam-side down first. Cook for 2-3 minutes until golden. Flip and repeat on the other side. For extra crunch, you can bake them too. Set the oven to 400°F and bake for 10-15 minutes. Spice up your burritos with fresh herbs. Add cilantro or green onions for brightness. You can also mix in spices. Try chili powder or a dash of hot sauce. For a creamy touch, include sour cream or Greek yogurt. These add richness and flavor. Don’t forget to check the seasoning. Taste your filling before wrapping. Adjust salt and pepper as needed. {{image_2}} You can make your burritos even heartier. Adding protein boosts flavor and nutrition. Try adding cooked sausage or bacon for a savory kick. If you prefer plant-based options, tofu or tempeh work well, too. Just sauté them with the veggies for a tasty mix. You can also use cottage cheese or Greek yogurt for a creamy texture. Each option gives you a unique twist on the classic recipe. Switching up the veggies can keep your meals exciting. You can use zucchini, mushrooms, or even corn. Each veggie brings its own taste and texture. For a spicy kick, try adding jalapeños or hot sauce to the filling. You can also toss in some kale or arugula for added greens. The possibilities are endless. Customize your burrito to match your preferences and what you have on hand. There are different ways to cook these burritos. You can bake them in the oven for a crispier finish. Just wrap them in foil and bake at 375°F for about 15 minutes. This method keeps them warm and helps the cheese melt nicely. If you want a quicker method, use a skillet. Toast them seam-side down for 2-3 minutes on each side. This gives you a crunchy outside while keeping the filling warm. Experiment with these methods to find what you enjoy most. To keep your leftover burritos fresh, wrap them tightly in foil or plastic wrap. This helps prevent air from drying them out. You can also place them in an airtight container. Store them in the fridge for up to three days. Label the container with the date so you know when to eat them. When it’s time to eat your leftover burritos, you can reheat them in several ways. The best method is to use an oven. Preheat your oven to 350°F (175°C). Place the burrito on a baking sheet and cover it with foil. Heat for about 15 minutes. This keeps the tortilla soft and the filling warm. You can also use a microwave. Wrap the burrito in a damp paper towel and heat for 1-2 minutes. This method is quick but may make the tortilla a bit soggy. If you want to save your burritos for later, freezing is a great option. Wrap each burrito tightly in plastic wrap, then place them in a freezer bag. Make sure to remove as much air as possible. You can freeze them for up to three months. To reheat, first thaw them in the fridge overnight. Then, follow the reheating tips for the best taste. Enjoy your Loaded Veggie Breakfast Burritos whenever you want! For the full recipe, check out the details above. Yes, you can make these burritos ahead of time. Prepare the veggie filling and eggs in advance. Store them in the fridge for up to two days. When ready to eat, just warm the filling and assemble the burritos. They will taste fresh and delicious! These burritos pair well with many sides. Consider serving them with: - Fresh fruit salad - Crispy hash browns - A light green salad - Homemade salsa - Sour cream or Greek yogurt These sides add color and flavor to your meal. To keep your burritos from getting soggy, follow these tips: - Use fresh tortillas. Warm them up before filling. - Drain any liquid from the veggies and beans. - Avoid overfilling the burritos. - Roll them tightly to prevent leaks. These steps help keep your breakfast burritos firm and tasty. You learned how to make Loaded Veggie Breakfast Burritos. We covered the ingredients, step-by-step instructions, and tips to perfect your burrito. Remember to try different flavors and find what you enjoy most. Store your leftovers wisely to keep them fresh. Making burritos is fun and easy, and you can impress everyone with your skills. Now, it’s time to roll up your sleeves and get cooking! Enjoy your tasty meal!

Loaded Veggie Breakfast Burritos

Start your day with these mouthwatering Loaded Veggie Breakfast Burritos that are packed with black beans, bell peppers, and spinach! This easy recipe takes just 30 minutes, making it perfect for busy mornings. With scrambled eggs, creamy avocado, and melty cheese, each bite is a delicious burst of flavor.
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Ingredients
  

4 large flour tortillas

1 cup black beans, drained and rinsed

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

1 cup spinach, chopped

4 large eggs

1/2 cup shredded cheese (cheddar or Monterey Jack)

1 small red onion, diced

1 avocado, sliced

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon paprika

Salt and pepper to taste

Salsa (for serving)

Cilantro (for garnish, optional)

Instructions
 

In a skillet over medium heat, add olive oil. Once hot, sauté the diced red onion and bell peppers for about 4-5 minutes until they start to soften.

    Add the chopped spinach, black beans, cumin, paprika, salt, and pepper. Stir well and cook for another 3-4 minutes until the spinach is wilted and everything is heated through. Remove the skillet from heat.

      In a separate bowl, whisk the eggs and season with salt and pepper. In a cleaned skillet, scramble the eggs over medium heat until they are just set.

        Lay out the flour tortillas on a flat surface. Divide the veggie mixture and the scrambled eggs evenly among the tortillas.

          Top each burrito with a sprinkle of shredded cheese and a few slices of avocado.

            Roll each tortilla tightly, folding in the sides as you go to secure the filling.

              Optionally, you can place the rolled burritos seam-side down in the skillet and toast for about 2-3 minutes on each side until they are golden brown and crispy.

                Serve warm with salsa on the side and garnish with fresh cilantro if desired.

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

                    - Presentation Tips: Cut each burrito in half diagonally and arrange them on a platter. Drizzle with salsa and sprinkle fresh cilantro before serving for a vibrant touch.