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Veggie Packed Breakfast Burrito Tasty and Easy Recipe

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- 4 large whole wheat tortillas - 1 cup black beans, drained and rinsed - 1 cup spinach, roughly chopped - 1 medium bell pepper, diced - 1 small zucchini, diced - 1/2 cup corn kernels To make a veggie-packed breakfast burrito, start with whole wheat tortillas. They add fiber and nutrition. Black beans give protein and a hearty texture. Fresh vegetables, like bell peppers, zucchini, and spinach, bring color and flavor. - 1 ripe avocado, sliced - 1/2 cup shredded cheese For a creamier touch, add sliced avocado. It provides healthy fats and a smooth texture. Cheese is also a great choice. You can use sharp cheddar or a vegan cheese alternative. - 1/2 teaspoon ground cumin - 1/2 teaspoon smoked paprika - Salt and pepper to taste Seasoning is key to great flavor. Ground cumin adds warmth, while smoked paprika gives a nice depth. Don’t forget salt and pepper to enhance all the tastes. For the complete steps, check the Full Recipe. First, heat a drizzle of olive oil in a large skillet over medium heat. Add the diced bell pepper and zucchini. Sauté them for about 3-4 minutes. Keep stirring until they soften. Next, stir in the chopped spinach and corn. Cook for an extra 2 minutes. The spinach will wilt down nicely. Then, add the black beans, ground cumin, smoked paprika, salt, and black pepper. Mix everything well and cook for another 2 minutes to warm through. In a separate bowl, whisk the eggs until they are fully combined. Pour the whisked eggs into the skillet with the vegetable mixture. Gently stir until the eggs are fully cooked and scrambled, which takes about 3-5 minutes. Once done, remove the skillet from heat. Warm the tortillas in a dry skillet or microwave. This makes them soft and easy to fold. Next, take a generous scoop of the veggie-egg mixture and place it in the center of each tortilla. Add a few slices of fresh avocado and a sprinkle of shredded cheese on top. To wrap, first, fold the sides of the tortilla inward. Then roll it up from the bottom. This keeps the filling secure inside. If you want a crispy burrito, place them seam-side down in the skillet. Toast for 1-2 minutes on each side until golden brown. Now, enjoy the burritos warm with a side of salsa or hot sauce. You can also garnish with chopped cilantro if you like. For the full recipe, check the previous section. To get the best flavor and texture, start with the right heat. When sautéing vegetables, use medium heat. This way, they cook evenly without burning. Begin with denser veggies like bell peppers and zucchini. Cook them for about 3-4 minutes. Then, add the softer spinach and corn. They need just a couple of minutes to wilt and warm up. To avoid soggy tortillas, warm them in a dry skillet first. This makes them soft and easy to fold without tearing. You can also wrap them in a clean cloth to keep them warm while you work on the filling. A great burrito needs some tasty sauces. I love serving mine with salsa or hot sauce. You can also try guacamole for a creamy touch. Fresh cilantro on top adds flavor and color, too. For sides, consider serving with fresh fruit or a simple salad. This adds a nice balance to your meal. You can also pair it with crispy tortilla chips for some crunch. If you want to save time, meal prep is key. You can store the veggie filling in an airtight container in the fridge. It stays fresh for about 3-4 days. To freeze the burritos, wrap each one in foil or plastic wrap. Place them in a freezer bag. They can last up to three months! When you’re ready to eat, just reheat in the oven at 350°F for about 25-30 minutes. You can also microwave them, but the oven keeps them crisp. For the full recipe, check out the Veggie Packed Breakfast Burrito section. {{image_4}} You can switch up the veggies in your burrito. Try using: - Chopped kale or Swiss chard instead of spinach. - Diced tomatoes or mushrooms for extra flavor. - Sweet potatoes for a hearty touch. For vegan options, replace the eggs with flax eggs. Use nutritional yeast for a cheesy flavor without dairy. Add spices to make your burrito pop. Consider: - Fresh cilantro for a zesty kick. - A pinch of chili powder for heat. - Italian herbs like oregano for a unique twist. Try different cheeses too. Cheddar gives a sharp taste, while feta adds a salty bite. Vegan cheese can work well if you're avoiding dairy. Mix it up with global flavors! For a Mexican-style burrito: - Add jalapeños for spice. - Use pico de gallo or guacamole as toppings. For a Mediterranean twist, include: - Feta cheese and olives. - A drizzle of tzatziki sauce. These ideas help you make a burrito that fits your taste! For the full recipe, check the complete instructions above. To store leftover burritos, let them cool first. Wrap each burrito tightly in foil or plastic wrap. Place them in an airtight container. They will stay fresh in the fridge for up to four days. If you plan to eat them soon, this method works great. For longer storage, freezing is a smart choice. Wrap each burrito in foil or freezer-safe plastic wrap. Place them in a freezer bag, squeezing out any air. Label the bags with the date. Frozen burritos can last up to three months. This way, you have a quick meal ready whenever you need it. To reheat without losing texture, use these methods. - Microwave: Remove any foil and place the burrito on a microwave-safe plate. Heat on medium for 1-2 minutes. Check it halfway through to see if it needs more time. - Oven: Preheat your oven to 350°F (175°C). Wrap the burrito in foil and heat for about 15-20 minutes. - Skillet: Heat a non-stick skillet over medium heat. Place the burrito seam-side down. Cook for 3-4 minutes on each side until heated through and crispy. These methods will keep your burrito tasty! For the full recipe, click here. To make this yummy burrito, follow these easy steps: 1. Sauté the Vegetables: Heat olive oil in a skillet. Add diced bell pepper and zucchini. Cook for 3-4 minutes until soft. 2. Add Spinach and Corn: Stir in chopped spinach and corn. Cook for 2 more minutes until spinach wilts. 3. Mix in Black Beans: Add black beans, ground cumin, smoked paprika, salt, and pepper. Cook for 2 minutes. 4. Scramble the Eggs: Whisk eggs in a bowl. Pour them into the skillet. Stir gently until fully cooked, about 3-5 minutes. 5. Warm the Tortillas: Heat tortillas in a dry skillet or microwave until soft. 6. Assemble the Burritos: Place veggie-egg mix on each tortilla. Top with avocado and cheese. 7. Wrap It Up: Fold the sides in, then roll from the bottom. Make sure the filling is secure. 8. Serve and Enjoy: Enjoy with salsa or hot sauce on the side. This recipe is quick and easy, perfect for busy mornings. You can find the Full Recipe for more details. Yes, you can easily make this breakfast burrito vegan. Here’s how: - Egg Substitute: Use flax eggs instead of regular eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. - Cheese Alternatives: Choose a vegan cheese option or skip the cheese altogether for a lighter burrito. Nutritional yeast adds a cheesy flavor without dairy. These swaps keep your burrito tasty and healthy while fitting a vegan diet. Many vegetables work great in a breakfast burrito. Here’s a list of my favorites: - Bell Peppers: They add sweetness and color. - Zucchini: This veggie keeps things light and adds nice texture. - Spinach: Packed with nutrients, it wilts down and blends well. - Corn: Sweet corn adds a burst of flavor. - Mushrooms: These add a savory taste and meaty texture. - Onions: Sautéed onions bring depth and sweetness. Using these veggies boosts nutrition and flavor, making your burrito delightful. Making tasty breakfast burritos is easy with the right ingredients and steps. We covered whole wheat tortillas, flavorful black beans, fresh veggies, and exciting spices. Preparing and assembling them can be fun! Remember to try different veggies and sauces for variety. Storing and reheating correctly keeps them fresh. With some practice and creativity, you can customize your burritos just how you like. Enjoy your cooking journey and make every meal special!
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Start your day right with a Veggie Packed Breakfast Burrito! This recipe is simple, tasty, and full of nutrition. Imagine soft, whole wheat tortillas wrapped around fresh veggies and black beans, all spiced to perfection. It’s not just a meal; it’s a way to fuel your morning. Whether you’re new to cooking or a pro, I’ll walk you through the easy steps to create this delicious breakfast. Let’s get started!

Ingredients

List of Key Ingredients

– 4 large whole wheat tortillas

– 1 cup black beans, drained and rinsed

– 1 cup spinach, roughly chopped

– 1 medium bell pepper, diced

– 1 small zucchini, diced

– 1/2 cup corn kernels

To make a veggie-packed breakfast burrito, start with whole wheat tortillas. They add fiber and nutrition. Black beans give protein and a hearty texture. Fresh vegetables, like bell peppers, zucchini, and spinach, bring color and flavor.

Optional Ingredients

– 1 ripe avocado, sliced

– 1/2 cup shredded cheese

For a creamier touch, add sliced avocado. It provides healthy fats and a smooth texture. Cheese is also a great choice. You can use sharp cheddar or a vegan cheese alternative.

Seasoning and Spices

– 1/2 teaspoon ground cumin

– 1/2 teaspoon smoked paprika

– Salt and pepper to taste

Seasoning is key to great flavor. Ground cumin adds warmth, while smoked paprika gives a nice depth. Don’t forget salt and pepper to enhance all the tastes.

For the complete steps, check the Full Recipe.

Step-by-Step Instructions

Preparing the Vegetables

First, heat a drizzle of olive oil in a large skillet over medium heat. Add the diced bell pepper and zucchini. Sauté them for about 3-4 minutes. Keep stirring until they soften. Next, stir in the chopped spinach and corn. Cook for an extra 2 minutes. The spinach will wilt down nicely. Then, add the black beans, ground cumin, smoked paprika, salt, and black pepper. Mix everything well and cook for another 2 minutes to warm through.

Scrambling the Eggs

In a separate bowl, whisk the eggs until they are fully combined. Pour the whisked eggs into the skillet with the vegetable mixture. Gently stir until the eggs are fully cooked and scrambled, which takes about 3-5 minutes. Once done, remove the skillet from heat.

Assembling and Wrapping the Burritos

Warm the tortillas in a dry skillet or microwave. This makes them soft and easy to fold. Next, take a generous scoop of the veggie-egg mixture and place it in the center of each tortilla. Add a few slices of fresh avocado and a sprinkle of shredded cheese on top.

To wrap, first, fold the sides of the tortilla inward. Then roll it up from the bottom. This keeps the filling secure inside. If you want a crispy burrito, place them seam-side down in the skillet. Toast for 1-2 minutes on each side until golden brown. Now, enjoy the burritos warm with a side of salsa or hot sauce. You can also garnish with chopped cilantro if you like. For the full recipe, check the previous section.

Tips & Tricks

Perfecting the Burrito

To get the best flavor and texture, start with the right heat. When sautéing vegetables, use medium heat. This way, they cook evenly without burning. Begin with denser veggies like bell peppers and zucchini. Cook them for about 3-4 minutes. Then, add the softer spinach and corn. They need just a couple of minutes to wilt and warm up.

To avoid soggy tortillas, warm them in a dry skillet first. This makes them soft and easy to fold without tearing. You can also wrap them in a clean cloth to keep them warm while you work on the filling.

Serving Suggestions

A great burrito needs some tasty sauces. I love serving mine with salsa or hot sauce. You can also try guacamole for a creamy touch. Fresh cilantro on top adds flavor and color, too.

For sides, consider serving with fresh fruit or a simple salad. This adds a nice balance to your meal. You can also pair it with crispy tortilla chips for some crunch.

Meal Prep Tips

If you want to save time, meal prep is key. You can store the veggie filling in an airtight container in the fridge. It stays fresh for about 3-4 days.

To freeze the burritos, wrap each one in foil or plastic wrap. Place them in a freezer bag. They can last up to three months! When you’re ready to eat, just reheat in the oven at 350°F for about 25-30 minutes. You can also microwave them, but the oven keeps them crisp. For the full recipe, check out the Veggie Packed Breakfast Burrito section.

Variations

Ingredient Swaps

You can switch up the veggies in your burrito. Try using:

– Chopped kale or Swiss chard instead of spinach.

– Diced tomatoes or mushrooms for extra flavor.

– Sweet potatoes for a hearty touch.

For vegan options, replace the eggs with flax eggs. Use nutritional yeast for a cheesy flavor without dairy.

Flavor Enhancements

Add spices to make your burrito pop. Consider:

– Fresh cilantro for a zesty kick.

– A pinch of chili powder for heat.

– Italian herbs like oregano for a unique twist.

Try different cheeses too. Cheddar gives a sharp taste, while feta adds a salty bite. Vegan cheese can work well if you’re avoiding dairy.

Global Inspirations

Mix it up with global flavors! For a Mexican-style burrito:

– Add jalapeños for spice.

– Use pico de gallo or guacamole as toppings.

For a Mediterranean twist, include:

– Feta cheese and olives.

– A drizzle of tzatziki sauce.

These ideas help you make a burrito that fits your taste! For the full recipe, check the complete instructions above.

Storage Info

Refrigeration Guidelines

To store leftover burritos, let them cool first. Wrap each burrito tightly in foil or plastic wrap. Place them in an airtight container. They will stay fresh in the fridge for up to four days. If you plan to eat them soon, this method works great.

Freezing Instructions

For longer storage, freezing is a smart choice. Wrap each burrito in foil or freezer-safe plastic wrap. Place them in a freezer bag, squeezing out any air. Label the bags with the date. Frozen burritos can last up to three months. This way, you have a quick meal ready whenever you need it.

Reheating Methods

To reheat without losing texture, use these methods.

– Microwave: Remove any foil and place the burrito on a microwave-safe plate. Heat on medium for 1-2 minutes. Check it halfway through to see if it needs more time.

– Oven: Preheat your oven to 350°F (175°C). Wrap the burrito in foil and heat for about 15-20 minutes.

– Skillet: Heat a non-stick skillet over medium heat. Place the burrito seam-side down. Cook for 3-4 minutes on each side until heated through and crispy.

These methods will keep your burrito tasty! For the full recipe, click here.

FAQs

How to make a veggie-packed breakfast burrito?

To make this yummy burrito, follow these easy steps:

1. Sauté the Vegetables: Heat olive oil in a skillet. Add diced bell pepper and zucchini. Cook for 3-4 minutes until soft.

2. Add Spinach and Corn: Stir in chopped spinach and corn. Cook for 2 more minutes until spinach wilts.

3. Mix in Black Beans: Add black beans, ground cumin, smoked paprika, salt, and pepper. Cook for 2 minutes.

4. Scramble the Eggs: Whisk eggs in a bowl. Pour them into the skillet. Stir gently until fully cooked, about 3-5 minutes.

5. Warm the Tortillas: Heat tortillas in a dry skillet or microwave until soft.

6. Assemble the Burritos: Place veggie-egg mix on each tortilla. Top with avocado and cheese.

7. Wrap It Up: Fold the sides in, then roll from the bottom. Make sure the filling is secure.

8. Serve and Enjoy: Enjoy with salsa or hot sauce on the side.

This recipe is quick and easy, perfect for busy mornings. You can find the Full Recipe for more details.

Can I make this recipe vegan?

Yes, you can easily make this breakfast burrito vegan. Here’s how:

– Egg Substitute: Use flax eggs instead of regular eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg.

– Cheese Alternatives: Choose a vegan cheese option or skip the cheese altogether for a lighter burrito. Nutritional yeast adds a cheesy flavor without dairy.

These swaps keep your burrito tasty and healthy while fitting a vegan diet.

What vegetables work best in a breakfast burrito?

Many vegetables work great in a breakfast burrito. Here’s a list of my favorites:

– Bell Peppers: They add sweetness and color.

– Zucchini: This veggie keeps things light and adds nice texture.

– Spinach: Packed with nutrients, it wilts down and blends well.

– Corn: Sweet corn adds a burst of flavor.

– Mushrooms: These add a savory taste and meaty texture.

– Onions: Sautéed onions bring depth and sweetness.

Using these veggies boosts nutrition and flavor, making your burrito delightful.

Making tasty breakfast burritos is easy with the right ingredients and steps. We covered whole wheat tortillas, flavorful black beans, fresh veggies, and exciting spices. Preparing and assembling them can be fun! Remember to try different veggies and sauces for variety. Storing and reheating correctly keeps them fresh. With some practice and creativity, you can customize your burritos just how you like. Enjoy your cooking journey and make every meal special!

- 4 large whole wheat tortillas - 1 cup black beans, drained and rinsed - 1 cup spinach, roughly chopped - 1 medium bell pepper, diced - 1 small zucchini, diced - 1/2 cup corn kernels To make a veggie-packed breakfast burrito, start with whole wheat tortillas. They add fiber and nutrition. Black beans give protein and a hearty texture. Fresh vegetables, like bell peppers, zucchini, and spinach, bring color and flavor. - 1 ripe avocado, sliced - 1/2 cup shredded cheese For a creamier touch, add sliced avocado. It provides healthy fats and a smooth texture. Cheese is also a great choice. You can use sharp cheddar or a vegan cheese alternative. - 1/2 teaspoon ground cumin - 1/2 teaspoon smoked paprika - Salt and pepper to taste Seasoning is key to great flavor. Ground cumin adds warmth, while smoked paprika gives a nice depth. Don’t forget salt and pepper to enhance all the tastes. For the complete steps, check the Full Recipe. First, heat a drizzle of olive oil in a large skillet over medium heat. Add the diced bell pepper and zucchini. Sauté them for about 3-4 minutes. Keep stirring until they soften. Next, stir in the chopped spinach and corn. Cook for an extra 2 minutes. The spinach will wilt down nicely. Then, add the black beans, ground cumin, smoked paprika, salt, and black pepper. Mix everything well and cook for another 2 minutes to warm through. In a separate bowl, whisk the eggs until they are fully combined. Pour the whisked eggs into the skillet with the vegetable mixture. Gently stir until the eggs are fully cooked and scrambled, which takes about 3-5 minutes. Once done, remove the skillet from heat. Warm the tortillas in a dry skillet or microwave. This makes them soft and easy to fold. Next, take a generous scoop of the veggie-egg mixture and place it in the center of each tortilla. Add a few slices of fresh avocado and a sprinkle of shredded cheese on top. To wrap, first, fold the sides of the tortilla inward. Then roll it up from the bottom. This keeps the filling secure inside. If you want a crispy burrito, place them seam-side down in the skillet. Toast for 1-2 minutes on each side until golden brown. Now, enjoy the burritos warm with a side of salsa or hot sauce. You can also garnish with chopped cilantro if you like. For the full recipe, check the previous section. To get the best flavor and texture, start with the right heat. When sautéing vegetables, use medium heat. This way, they cook evenly without burning. Begin with denser veggies like bell peppers and zucchini. Cook them for about 3-4 minutes. Then, add the softer spinach and corn. They need just a couple of minutes to wilt and warm up. To avoid soggy tortillas, warm them in a dry skillet first. This makes them soft and easy to fold without tearing. You can also wrap them in a clean cloth to keep them warm while you work on the filling. A great burrito needs some tasty sauces. I love serving mine with salsa or hot sauce. You can also try guacamole for a creamy touch. Fresh cilantro on top adds flavor and color, too. For sides, consider serving with fresh fruit or a simple salad. This adds a nice balance to your meal. You can also pair it with crispy tortilla chips for some crunch. If you want to save time, meal prep is key. You can store the veggie filling in an airtight container in the fridge. It stays fresh for about 3-4 days. To freeze the burritos, wrap each one in foil or plastic wrap. Place them in a freezer bag. They can last up to three months! When you’re ready to eat, just reheat in the oven at 350°F for about 25-30 minutes. You can also microwave them, but the oven keeps them crisp. For the full recipe, check out the Veggie Packed Breakfast Burrito section. {{image_4}} You can switch up the veggies in your burrito. Try using: - Chopped kale or Swiss chard instead of spinach. - Diced tomatoes or mushrooms for extra flavor. - Sweet potatoes for a hearty touch. For vegan options, replace the eggs with flax eggs. Use nutritional yeast for a cheesy flavor without dairy. Add spices to make your burrito pop. Consider: - Fresh cilantro for a zesty kick. - A pinch of chili powder for heat. - Italian herbs like oregano for a unique twist. Try different cheeses too. Cheddar gives a sharp taste, while feta adds a salty bite. Vegan cheese can work well if you're avoiding dairy. Mix it up with global flavors! For a Mexican-style burrito: - Add jalapeños for spice. - Use pico de gallo or guacamole as toppings. For a Mediterranean twist, include: - Feta cheese and olives. - A drizzle of tzatziki sauce. These ideas help you make a burrito that fits your taste! For the full recipe, check the complete instructions above. To store leftover burritos, let them cool first. Wrap each burrito tightly in foil or plastic wrap. Place them in an airtight container. They will stay fresh in the fridge for up to four days. If you plan to eat them soon, this method works great. For longer storage, freezing is a smart choice. Wrap each burrito in foil or freezer-safe plastic wrap. Place them in a freezer bag, squeezing out any air. Label the bags with the date. Frozen burritos can last up to three months. This way, you have a quick meal ready whenever you need it. To reheat without losing texture, use these methods. - Microwave: Remove any foil and place the burrito on a microwave-safe plate. Heat on medium for 1-2 minutes. Check it halfway through to see if it needs more time. - Oven: Preheat your oven to 350°F (175°C). Wrap the burrito in foil and heat for about 15-20 minutes. - Skillet: Heat a non-stick skillet over medium heat. Place the burrito seam-side down. Cook for 3-4 minutes on each side until heated through and crispy. These methods will keep your burrito tasty! For the full recipe, click here. To make this yummy burrito, follow these easy steps: 1. Sauté the Vegetables: Heat olive oil in a skillet. Add diced bell pepper and zucchini. Cook for 3-4 minutes until soft. 2. Add Spinach and Corn: Stir in chopped spinach and corn. Cook for 2 more minutes until spinach wilts. 3. Mix in Black Beans: Add black beans, ground cumin, smoked paprika, salt, and pepper. Cook for 2 minutes. 4. Scramble the Eggs: Whisk eggs in a bowl. Pour them into the skillet. Stir gently until fully cooked, about 3-5 minutes. 5. Warm the Tortillas: Heat tortillas in a dry skillet or microwave until soft. 6. Assemble the Burritos: Place veggie-egg mix on each tortilla. Top with avocado and cheese. 7. Wrap It Up: Fold the sides in, then roll from the bottom. Make sure the filling is secure. 8. Serve and Enjoy: Enjoy with salsa or hot sauce on the side. This recipe is quick and easy, perfect for busy mornings. You can find the Full Recipe for more details. Yes, you can easily make this breakfast burrito vegan. Here’s how: - Egg Substitute: Use flax eggs instead of regular eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. - Cheese Alternatives: Choose a vegan cheese option or skip the cheese altogether for a lighter burrito. Nutritional yeast adds a cheesy flavor without dairy. These swaps keep your burrito tasty and healthy while fitting a vegan diet. Many vegetables work great in a breakfast burrito. Here’s a list of my favorites: - Bell Peppers: They add sweetness and color. - Zucchini: This veggie keeps things light and adds nice texture. - Spinach: Packed with nutrients, it wilts down and blends well. - Corn: Sweet corn adds a burst of flavor. - Mushrooms: These add a savory taste and meaty texture. - Onions: Sautéed onions bring depth and sweetness. Using these veggies boosts nutrition and flavor, making your burrito delightful. Making tasty breakfast burritos is easy with the right ingredients and steps. We covered whole wheat tortillas, flavorful black beans, fresh veggies, and exciting spices. Preparing and assembling them can be fun! Remember to try different veggies and sauces for variety. Storing and reheating correctly keeps them fresh. With some practice and creativity, you can customize your burritos just how you like. Enjoy your cooking journey and make every meal special!

Veggie Packed Breakfast Burrito

Start your day with a delicious Veggie Packed Breakfast Burrito that’s loaded with flavor and nutrients! This easy recipe combines black beans, fresh veggies, and eggs, all wrapped in a whole wheat tortilla. Perfect for meal prep or a quick breakfast on the go, these burritos are customizable and satisfying. Click through to discover the full recipe and bring a tasty twist to your morning routine!
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Ingredients
  

4 large whole wheat tortillas

1 cup black beans, drained and rinsed

1 cup spinach, roughly chopped

1 medium bell pepper, diced (choose your favorite color)

1 small zucchini, diced

1/2 cup corn kernels (fresh or frozen)

4 large eggs (or flax eggs for a vegan alternative)

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

1 ripe avocado, sliced

1/2 cup shredded cheese (sharp cheddar or a vegan cheese alternative)

Fresh cilantro, chopped, for garnish (optional)

Salsa or your favorite hot sauce, for serving

Instructions
 

Sauté the Vegetables: In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced bell pepper and zucchini, sautéing for about 3-4 minutes, or until they start to soften.

    Add Spinach and Corn: Stir in the chopped spinach and corn, cooking for an additional 2 minutes until the spinach has wilted down. Then, add the black beans, ground cumin, smoked paprika, salt, and freshly cracked pepper. Mix well and continue cooking for another 2 minutes to warm through.

      Scramble the Eggs: In a separate bowl, whisk together the eggs until they are fully combined. Pour the whisked eggs into the skillet with the vegetable mixture, gently stirring until the eggs are fully cooked and scrambled, which should take about 3-5 minutes. Remove the skillet from heat.

        Prepare the Tortillas: Warm the tortillas in a dry skillet or microwave until they are pliable, which will make them easier to wrap.

          Assemble the Burritos: Place a generous portion of the veggie-egg mixture in the center of each tortilla. Top with a few slices of fresh avocado and a sprinkle of shredded cheese.

            Wrap It Up: Fold the sides of the tortilla inward and then roll it up from the bottom to securely enclose the filling. Ensure the filling is well secured in the tortilla.

              Optional Toasting: For added crunch, place the burritos seam-side down in the skillet and toast for 1-2 minutes on each side until golden brown.

                Serve: Enjoy the burritos warm, served with a side of salsa or hot sauce. Garnish with chopped cilantro for a fresh touch if desired.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                    - Presentation Tips: Serve the burritos on a colorful plate, with a small bowl of salsa on the side for dipping. A sprig of cilantro on top adds a nice finishing touch.

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