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Easy Protein-Packed Breakfast Burrito Recipe for Meal Prep Success

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A quick and easy breakfast burrito packed with protein from eggs, black beans, and cheese, perfect for meal prep and busy mornings.

Ingredients

Scale
  • 6 large eggs, room temperature
  • 1 (15-ounce) can black beans, drained and rinsed
  • 2 cups fresh spinach, roughly chopped
  • 1/4 cup shredded cheddar cheese (or pepper jack; dairy-free cheese optional)
  • 6–8 flour tortillas, 8-inch size (whole wheat or gluten-free optional)
  • 1/2 cup yellow onion, finely diced
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil or avocado oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and black pepper, to taste
  • Fresh salsa or pico de gallo (optional, for serving or mixing in)

Instructions

  1. Dice 1/2 cup yellow onion finely, mince 2 garlic cloves, and roughly chop 2 cups fresh spinach. Drain and rinse one 15-ounce can of black beans, then lightly mash them with a fork, leaving some texture.
  2. Heat 2 tablespoons olive oil over medium heat in a skillet. Add onions and garlic, sauté for 3-4 minutes until softened and fragrant, being careful not to burn the garlic.
  3. Add chopped spinach and cook for 1-2 minutes until slightly wilted but still vibrant green. Season with a pinch of salt and pepper.
  4. Stir in mashed black beans, 1 teaspoon ground cumin, and 1/2 teaspoon chili powder. Cook together for 3-4 minutes to meld flavors. Taste and adjust seasoning.
  5. In a bowl, whisk 6 large eggs with a pinch of salt and pepper. Pour into the skillet with the bean mixture pushed to one side, and scramble gently until just set but still moist (about 2-3 minutes). Combine with beans and spinach.
  6. Warm 6-8 flour tortillas in a dry pan or microwave for 20 seconds to make them pliable.
  7. Spoon about 1/2 cup of the egg and bean mixture onto each tortilla, sprinkle 1/4 cup shredded cheddar cheese over the filling.
  8. Fold the sides in, then roll the burrito tightly from the bottom up. Wrap each burrito in foil or parchment paper to keep them together.
  9. Place wrapped burritos in an airtight container or freezer bag. Refrigerate for up to 4 days or freeze for up to 3 months.
  10. To reheat, unwrap and microwave for 1-2 minutes or warm in a skillet for a crispier finish.

Notes

Do not over-mash the beans to keep some texture. Cook eggs gently to avoid dryness. Warm tortillas before rolling to prevent cracking. Wrap burritos tightly to keep fillings intact. Use a non-stick or well-seasoned skillet for best results. Add salsa inside before rolling for a saucier burrito. For vegan version, replace eggs with scrambled tofu and use vegan cheese.

Nutrition

Keywords: breakfast burrito, protein-packed, meal prep, quick breakfast, easy recipe, eggs, black beans, spinach, healthy breakfast

Find it online: https://gleefulfork.com/easy-protein-packed-breakfast-burrito-recipe-for-meal-prep-success/