Veggie-Loaded Breakfast Burrito

A morning fiesta on a plate – that’s what these veggie-loaded breakfast burritos are all about! Packed with scrambled eggs, savory sausage, black beans, and a medley of colorful veggies, these hearty wraps will keep you fueled and satisfied until lunchtime.

Ready Time

45 mins

Yields

9 servings

Ingredients

9 large tortillas
1 1/2 cups cooked sausage (such as chorizo or breakfast sausage)
3 cups mixed scrambled eggs
2 cups black beans, cooked
2 cups frozen hash browns, thawed
1 cup diced bell pepper
1 cup diced onion
2 cups shredded cheese (Monterey Jack or Cheddar work well)
1 cup canned diced tomatoes
1/4 cup chopped fresh cilantro
Salt and pepper to taste
Salsa, sour cream, and avocado for topping (optional)

Instructions

Start by scrambling those 3 cups of eggs in a large bowl, and set them aside.

Next, cook the sausage in a large skillet over medium-high heat, breaking it up with a spoon as it cooks, until it’s no longer pink, about 5-7 minutes.

Drain the excess fat, then add the diced bell pepper and onion to the skillet, cooking until they’re tender, about 5 minutes.

Add the cooked black beans, thawed hash browns, and canned diced tomatoes to the skillet, stirring to combine.

Let it cook for about 2-3 minutes, until everything is heated through.

Now, warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

To assemble the burritos, lay a tortilla flat and add about 1/2 cup of the scrambled eggs, 1/2 cup of the sausage and veggie mixture, and 1/2 cup of shredded cheese.

Sprinkle a bit of salt, pepper, and chopped cilantro on top.

Repeat with the remaining ingredients to make 8 more burritos.

If you’re feeling extra fancy, top with salsa, sour cream, and avocado before serving!

Notes

You can customize the filling to your taste – add some diced ham or bacon if you’re a meat lover, or throw in some sautéed mushrooms for extra flavor. If using leftover cooked sausage, just make sure it’s heated through before adding it to the burrito.

For an extra kick, add some diced jalapeños or sliced hot peppers to the sausage and veggie mixture.

Don’t overfill the tortillas – you want to be able to fold them up without everything spilling out. If you do end up with leftover filling, it makes a great breakfast skillet the next day! If you’re making these ahead of time, assemble the burritos without the cheese and toppings, then wrap individually in plastic wrap and refrigerate or freeze for up to a week.

Simply microwave to reheat and add toppings before serving.