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Healthy Make-Ahead Breakfast Burritos
2 tsp extra-virgin olive oil
1 small red onion, diced
1 large red bell pepper, diced
2 cloves garlic, minced
1 cup chopped fresh spinach
1 cup cooked black beans
1/2 tsp ground cumin
1/2 tsp smoked paprika
4 tbsp salsa
Salt & pepper to taste
6 large eggs
2 tbsp unsweetened almond milk, water or dairy milk
4 large whole-grain tortillas
1/2 cup shredded Mexican cheese blend
In pan over medium heat, heat olive oil. Saute onion, bell pepper and garlic until soft, 4-5 minutes. Add spinach and cook until wilted.
Stir in cooked black beans, cumin, smoked paprika, salsa and salt and pepper, to taste. Remove from heat.
Whisk eggs with milk or water. In nonstick skillet over medium heat, scramble until just set; avoid overcooking. Season lightly with salt and pepper, to taste.
Lay tortillas flat. Divide eggs, veggie-bean mixture and cheese across each. Roll into burritos then toast, seam side down, in dry skillet to seal.
Remove from pan and let cool. Wrap in parchment then foil. Freeze up to 2 months.
To reheat, remove foil and parchment. In microwave or oven, heat until warmed through.
Find more school-year meal prep inspiration at Culinary.net.
