Breakfast Burrito Recipe

Name: Breakfast Burrito
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 1 whole wheat flour tortilla; 1/8 cup cooked black beans; 1/8 cup corn; 1/2 cup fresh spinach; 2 egg whites or 1/2 cup egg substitute; 2 T. fresh salsa; salt and pepper to taste; 1/4 cubed avocado; 1/8 cup diced tomato; 2 T. grated Cheddar cheese

Servings: persons

1 whole wheat flour tortilla
1/8 cup cooked black beans
1/8 cup corn
1/2 cup fresh spinach
2 egg whites or 1/2 cup egg substitute
2 T. fresh salsa
salt and pepper to taste
1/4 cubed avocado
1/8 cup diced tomato
2 T. grated Cheddar cheese

1
Heat omelet skillet over medium heat with a spray of olive oil
2
Heat beans, corn, and spinach in pan, cover to steam spinach
3
Stir salsa into egg whites and pour ingredients in pan, uncovered, salt and pepper to taste
4
Place avocado, tomato, and cheddar cheese on vertical center of tortilla
5
Fold cooked ingredients on top of fruit and cheese
6
Fold tortilla, place fold side down in pan to toast, flipping once or place it fold side down in panini press, or place in freezable container fold side down to freeze for future use.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 whole wheat flour tortilla, 1/8 cup cooked black beans, 1/8 cup corn, 1/2 cup fresh spinach, and more.

Yes, Breakfast Burrito falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Breakfast Burrito

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