Make-Ahead Veggie Breakfast Burritos

I usually rush out the door in the morning and I wanted a breakfast alternative to the traditional quick, on-the-go breakfasts. Throw one of these make-ahead breakfast burritos in the convection oven or microwave for a few minutes and eat it with hot sauce or salsa. Yum!

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 427 Calories

Ingredients

• ¼ cup milk
• 1 small onion, chopped
• salt and ground black pepper to taste
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 2 tablespoons chopped fresh cilantro
• 12 (10 inch) flour tortillas
• 2 tablespoons olive oil, divided
• 6 large eggs
• 2 jalapeno peppers, chopped
• 1 clove garlic, minced, or more to taste
• 1 (12 ounce) bag shredded Mexican cheese blend, divided
• 12 (10x10-inch) sheets aluminum foil

Recipe Instructions

Step 1

Heat 2 large frying pans with 1 tablespoon olive oil in each.

Step 2

Cook and stir onion, bell peppers, jalapenos, and garlic in one pan until tender, 5 to 7 minutes. Add black beans and cilantro and cook, 2 to 3 minutes more.

Step 3

Mix eggs, milk, and 1/2 cup Mexican cheese together in a small bowl. Pour into the second frying pan. Scramble the eggs until they just become solid, 3 to 4 minutes. Combine the egg and vegetable mixtures and season with salt and pepper.

Step 4

Wipe one frying pan off with a paper towel. Warm each tortilla in the frying pan over low heat.

Step 5

Lay each tortilla on a sheet of foil and place about 1 tablespoon of the remaining cheese in the center followed by about 2 large tablespoons of the filling. Roll burritos by folding in the sides first and rolling away from you while holding in the filling. Wrap burritos in foil and freeze all in a zip-top bag.