Description
Start your day with this wholesome and satisfying breakfast burrito, packed with protein and fresh vegetables. Whether using eggs or tofu, this quick and easy recipe delivers a flavorful and nutritious meal that keeps you energized throughout the morning.
Ingredients
- Whole wheat tortillas – 2 medium-sized
- Eggs or tofu – 2 large or 1 cup
- Baby spinach – 1 cup
- Bell peppers (diced) – ½ cup
- Avocado (sliced) – ½ medium
- Reduced-fat cheese (optional) – ¼ cup
- Salsa or hot sauce – 2 tbsp
- Olive oil or cooking spray – 1 tsp
- Spices (cumin, paprika) – To taste
Instructions
Prep Your Ingredients
Dice the bell peppers, slice the avocado, and scramble the eggs or crumble the tofu.Cook the Filling
- Heat olive oil in a pan over medium heat.
- Add diced bell peppers and spinach, sautéing until softened.
- If using tofu, add it to the pan along with your preferred spices, stirring well.
- If using eggs, scramble them separately in another pan until fully cooked.
Warm the Tortillas
- Heat tortillas in a dry skillet for a few seconds on each side until pliable.
Assemble the Burrito
- Lay a tortilla flat and layer the filling: eggs or tofu, sautéed veggies, sliced avocado, cheese, and a drizzle of salsa or hot sauce.
Wrap It Up
- Fold in the sides, then roll the tortilla tightly from the bottom up to enclose the filling.
Optional: Grill for Crispiness
- Place the burrito seam-side down in a hot skillet and cook for 1-2 minutes per side until golden and crisp.
Notes
- Customize with extra toppings such as black beans, corn, or Greek yogurt.
- To make ahead, wrap burritos in foil and store in the refrigerator for up to 2 days. Reheat in a skillet or microwave before serving.
- Swap whole wheat tortillas with gluten-free options if needed.