Start your day right with this Veggie Breakfast Burrito! Packed with colorful veggies, fluffy eggs, and a sprinkle of cheese, it’s delicious and filling.
Making these is a breeze! I love to whip them up for a quick breakfast or a lazy brunch—and the leftovers? Perfect for lunch! 🌯✨
Ingredients & Substitutions
Tortillas: I love using large flour tortillas, but you can swap them for whole wheat or corn tortillas. If gluten-free, look for gluten-free wraps which work just as well.
Eggs: Large eggs are ideal, but you can easily substitute scrambled tofu for a vegan option. It gives a great texture and protein boost!
Kale: Fresh kale is perfect, but you can use spinach or Swiss chard if that’s what you’ve got on hand. Both add a nice green flavor.
Sweet Potatoes: If sweet potatoes aren’t available, try regular potatoes or even cooked quinoa for a different twist.
Cheese: Cheddar or Monterey Jack adds a nice creamy touch, but feel free to use dairy-free cheese to make this dish vegan-friendly!
Black Beans: These are optional but are a great way to add more protein and fiber. You can replace them with cooked lentils or chickpeas if you prefer.
How Do I Cook the Sweet Potatoes Perfectly?
Getting sweet potatoes tender and slightly crispy is key for flavor. Here’s a step-by-step on how to nail it:
- Start by peeling and dicing the sweet potato into small cubes. Smaller pieces cook faster and get crispier.
- Heat your skillet over medium heat and add oil until shimmering.
- Once hot, include your sweet potato cubes along with the spices (chili powder, paprika, cumin, salt, pepper).
- Cook for 10-12 minutes, stirring occasionally. This allows for even cooking and prevents sticking.
- To check doneness, pierce with a fork. If it goes in easily, they’re ready!
Add them to your burrito for a sweet and flavorful bite that complements the eggs perfectly!
How to Make a Veggie Breakfast Burrito
Ingredients You’ll Need:
For the Burrito:
- 4 large flour tortillas (10-inch)
- 6 large eggs
- 1 cup kale leaves, chopped
- 1 medium sweet potato, peeled and diced
- 1/2 cup black beans (optional)
- 1 avocado, sliced
- 1/2 cup shredded cheddar or Monterey Jack cheese
- 1 small onion, diced
- 1 small tomato, diced
- 1 clove garlic, minced
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- Salt and pepper to taste
- 1-2 tbsp olive oil or cooking oil
For Serving:
- Salsa or hot sauce (optional)
How Much Time Will You Need?
Preparing these scrumptious burritos will take about 30 minutes total. You’ll spend about 10-12 minutes cooking the sweet potatoes, followed by sautéing the veggies and scrambling the eggs. Once everything is cooked, you’ll have a delicious breakfast ready in no time!
Step-by-Step Instructions:
1. Prepare the Sweet Potatoes:
Start by heating 1 tablespoon of oil in a medium skillet over medium heat. Add the diced sweet potatoes, followed by the chili powder, smoked paprika, cumin, salt, and pepper. Stir everything occasionally and cook for about 10-12 minutes until the sweet potatoes are tender and have a slight crisp. Once done, set them aside.
2. Sauté the Vegetables:
In the same skillet, if necessary, add a touch more oil. Sauté the diced onion and minced garlic until the onion is translucent, for about 2-3 minutes. Next, add the chopped kale and cook for another 2 minutes or until it’s nicely wilted. This combination adds great flavor and nutrition!
3. Cook the Eggs:
While the veggies are sautéing, crack the eggs into a bowl and whisk them together with a bit of salt and pepper. Pour the beaten eggs into the skillet with the vegetable mixture. Gently scramble them together until the eggs are just cooked through but still soft. Avoid overcooking to keep them fluffy!
4. Warm the Tortillas:
To make folding the burritos easier, warm the tortillas. You can do this in a dry pan for a few seconds on each side or microwave them wrapped in a damp paper towel for about 20-30 seconds until pliable.
5. Assemble the Burritos:
Take a tortilla and lay it flat on a plate. In the center, add a generous scoop of the scrambled eggs and veggie mix. Layer the cooked sweet potatoes on top, followed by the optional black beans, sliced avocado, diced tomato, and a sprinkle of shredded cheese.
6. Fold the Burrito:
Start by folding the sides of the tortilla inward, then roll it up tightly from the bottom to enclose the filling. Ensure it’s wrapped well to keep all the deliciousness inside!
7. Optional: Crispy Finish:
If you like a crispy burrito, heat your skillet again and place the burrito seam-side down. Toast for 1-2 minutes until golden brown, then flip and toast the other side briefly.
8. Serve:
Once your burrito is ready, cut it in half for easy eating and serve it up with salsa or your favorite hot sauce for an extra kick. Enjoy this hearty and tasty Veggie Breakfast Burrito!
Can I Use a Different Type of Tortilla?
Absolutely! While large flour tortillas work great, you can substitute with whole wheat, corn tortillas, or even gluten-free wraps based on your dietary needs.
What Can I Substitute for Eggs?
If you’re looking for a vegan option, scrambled tofu is an excellent alternative. Just crumble firm tofu and sauté it with spices for a similar texture and flavor!
How Do I Store Leftover Burritos?
You can store leftovers in an airtight container in the fridge for up to 3 days. For best results, wrap them in foil or plastic wrap. To reheat, simply warm them in a skillet or microwave until heated through.
Can I Make These Burritos Ahead of Time?
Definitely! You can prep the filling and store it in the fridge for a couple of days. Just warm it up and assemble the burritos when you’re ready to eat!