These breakfast burritos are the perfect breakfast to make at the beginning of the week and take on the go. Loaded with protein, veggies, and topped with sriracha for a little kick, you’ll be jumping out of bed out for this one.
In my house we go through about three dozen eggs a week. It sounds a little crazy but Alex and I generally eat eggs every morning for breakfast, on top of using them for baking, or eating them hard boiled as snacks throughout the week. Now we’re feeding them to Millie as well. Whole eggs, shell and all, are really good for dogs (only when they’re farm fresh). We get our eggs locally from a farm and it’s my favourite day of the week, because I love knowing where my food comes from. I generally pay a month in advance and it’s SO convenient because I’m guaranteed my eggs for the month. All I have to do is go pick them up!
On top of eggs, I’ve already confessed my love for Mexican food and sriracha here on the blog, so today, I’m bringing you a breakfast that combines all three. LIKE HI.
Anytime I go to a restaurant for breakfast, and there’s a breakfast burrito on the menu, I can’t order anything else. I needed to recreate it and but in a more ‘epic’ form. Refried black beans, sautéed peppers and onions, AND avocado. *insert angels singing* You’re welcome.
These are loaded with proteins and veggies which I absolutely love. You can switch up the veggies too. I love peppers and onions but you can add spinach, tomatoes, zuchinni… ENDLESS are the possibilities.
The best thing about these babies is the fact that you can make them at the beginning of the week and take them to go. It’s great to take a smoothie or overnight oats to work, don’t get me wrong. But THIS!? I also kinnnnda don’t have any objections to “breakfast for any meal” so you could totally bring this for lunch or even have it for dinner.
…or have it for breakfast, lunch and dinner. That works too.
- 1/2 cup of salsa
- 1 cup of black beans
- 1 white onion 1/4 cup minced and the rest sliced thin
- 1 clove of garlic
- 2 tbsp of olive oil
- 1 tsp of chilli powder
- 1/2 a teaspoon of cumin
- 1 red bell pepper sliced thin
- 4 eggs + 1 cup of egg whites beaten
- 1 avocado sliced
- Optional: sriracha for garnish
- 4 soft tortillas wheat or gluten-free
For the refried black beans
In a small saucepan, heat 1 tablespoon of olive oil on medium heat.
Add in garlic and 1/4 cup of minced onion and cook until onions have started to soften, approximately 5 minutes.
Add black beans and stir to combine.
Cook for another 5-7 minutes until black beans have begun to soften. Mash them to your desired consistency. (I like to leave some chunks!)
For the sautéed peppers and onions
In a pan, heat 1 tablespoon of olive oil on medium to high heat.
Add in sliced pepper and sliced onion.
Cook for about 10 minutes until they have softened. Set aside.
For the eggs
Wipe the pan from the sauteed peppers and onions.
Heat the pan and coat with non-stick cooking spray or a little butter.
Pour egg mixture into the pan.
Cook until eggs are scrambled.
In each tortilla, pour 1 to 2 tablespoons of salsa. Divide black beans, pepper and onion mixture and eggs evenly.
Top with sliced avocado and drizzle sriracha if desired. Fold tortilla shut.