Best Big Breakfast Burrito Recipes

Big Breakfast Burrito image

Provided by Ellie Krieger

Yield Makes 4 servings

Number Of Ingredients 16

2 teaspoons canola oil
1/2 small red onion, diced (1 cup)
1 red bell pepper, seeded and diced
1 cup canned black beans, preferably low-sodium, drained and rinsed
1/4 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper to taste
4 large eggs
4 large egg whites
1/3 cup (about 1 1/2 ounces) shredded pepper Jack cheese
Cooking spray
4 whole-wheat flour tortillas (10 inches in diameter; burrito-size)
1/4 cup reduced-fat sour cream
1/4 cup salsa
1 large tomato (4 ounces), seeded and diced
1 small avocado (4 ounces), pitted, peeled, and cubed
Hot pepper sauce, to taste

Steps:

Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and red bell pepper and cook, stirring, until softened, about 5 minutes. Add the black beans and red pepper flakes and cook, stirring occasionally, another 3 minutes. Season with salt and pepper, and then transfer the mixture to a bowl.
Whisk the eggs and egg whites together in a medium-size bowl, then add the cheese. Spray the skillet with cooking spray and reheat it over medium heat. Reduce the heat to low, add the eggs, and scramble until cooked through, about 3 minutes.
Spread each tortilla with 1 tablespoon each of sour cream and salsa, then layer with 1/4 of the black bean mixture, 1/4 of the scrambled eggs, some diced tomato, and 1/4 of the avocado. Season to taste with the hot pepper sauce. Roll up burrito-style.

Big Breakfast Burrito image

Number Of Ingredients 10

1 yellow onion (medium) (diced)
1 red bell pepper (medium) (seeded and diced)
1 sweet potato (large) (peeled and diced)
3 garlic cloves (minced)
2 tablespoons Basil (dried)
2 teaspoons turmeric (ground)
1 teaspoon Thyme (dried)
1 pound extra-firm tofu, crumbled
1/4 cup nutritional yeast
4 large whole-grain tortillas

Steps:

1. Preheat the oven to 350F
2. In a skillet, cook the onion, bell pepper, and sweet potato over medium heat, stirring occasionally and adding water 1 tablespoon at a time as needed to keep the vegetables from sticking, until the sweet potato is tender and the onions start to brown, about 10 minutes.
3. Add the garlic, basil, turmeric, and thyme and book until the garlic has softened, about 1 minute. Add the tofu and nutritional yeast to the pan and season with salt and black pepper.
4. Spoon the mixture onto a nonstick baking sheet, spreading it evenly. Bake, turning occasionally, until the tofu is light browned, about 35 minutes.
5. To serve, place a tortilla on a plate. Spoon one-quarter of the tofu scramble in the center of the tortilla. Spoon some of the salsa over the scramble. Fold the two sides of the tortilla in the center. Starting at the bottom, roll the tortilla up. Repeat with the remaining tortillas, tofu scramble, and salsa. Serve.