Recipes · Breakfast

Freezer Veggie Breakfast Burritos

Egg, black bean, and pepper burritos rolled by the batch — your freezer becomes a breakfast machine.

35 minmedium6 servings$mexicanVegetarianHigh fiberMeal prep
Why it earns its place. One Sunday batch means six mornings of a real 380-calorie breakfast in ninety microwave seconds.

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Ingredients · 6 servings

  • 8 largeeggs
  • 6 largewhole-wheat tortillas
  • 1 x 400 ml cancanned black beans — drained, rinsed
  • 1 largered bell pepper — diced
  • 1 smallonion — diced
  • 1.5 tbspolive oil
  • 1.5 tspground cumin
  • 60 gcheddar — grated
  • 120 gsalsa — plus more to serve
  • 1 handfulcilantro (optional)

Contains: eggs, gluten, dairy. Always check labels — brands vary.

Method

  1. Soften pepper and onion in oil with cumin; add beans to warm through.
    6 min
  2. Scramble the eggs gently into the pan — stop while still soft.
    4 min
  3. Lay tortillas out; divide filling, cheese, and a spoon of salsa. Fold ends in, roll tight.
    8 min
  4. Eat one now. Wrap the rest individually and freeze flat.

Nutrition per serving

380calories
19 gprotein
40 gcarbs
15 gfat
8 gfiber
3.5 gsat fat
540 mgsodium
0 gadded sugar

Editorial estimates per serving. Counts 5 different plants toward your weekly variety.

Make it yours

allergyScrambled tofu with turmeric for an egg-free version
allergyAny melting cheese, or skip it for dairy-free
costAdd leftover roasted potatoes for heftier burritos

Storage. Freezer 2 months wrapped individually. Reheat: 90 seconds covered, flip halfway.

Batching. Doubles fine — the limiting factor is pan space for the scramble.

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