Simple Breakfast Burrito

This breakfast burrito recipe is the best way to kickstart your morning. Filled with scrambled eggs and homemade bean salsa, buttery avocado slices, it’s healthy, fun, and easy to make!

MAIN INGREDIENTS

Tortilla – 2 Large Tortillas or use leftover roti/chapati (Indian flat bread)

Bean – 1/2 cup Canned Pinto or Black Beans, drained OR use any type of cooked beans

Eggs – 2 large Eggs 

Vegetables – Onion, Tomato, Bell pepper, Frozen Sweet corn

Avocado – 1 medium size Avocado

Cheese – 2 tbsp of Feta cheese crumbles (optional)

Sauce & Seasoning – Sriracha (or hot sauce), lime juice, salt and pepper for seasoning

HERE ARE MY STEP-BY-STEP INSTRUCTIONS WITH PHOTOS

STEP 1 : To make Bean Salsa

Ingredients:

• 3/4 cup Tomato, Chopped 
• 1/2 cup Canned Pinto or Black Beans, drained OR use any type of cooked beans
• 1/2 cup Frozen Sweet Corn, thawed 
• 1/2 cup Bell Pepper, Chopped 
• 1/3 cup Red Onion, Chopped 
• 1 tbsp Sriracha or Hot sauce (adjust as per your spice level)
• 1 tbsp Lime Juice (juice of ½ lime) 
• 1/4 tsp Salt (as required)
• 1/4 tsp Pepper (as required)

In a bowl add all the ingredients in bean salsa, give a good mix and keep aside.

STEP 2 : Scrambled Eggs

• In a separate bowl add two eggs and season with salt & pepper, beat the eggs until frothy.
• In a pan, heat 1/2 tbsp of oil at medium – low heat. 
• Pour egg mixture to the pan, gently push the eggs from the edges towards the center.
• Scramble until it sets then turn off the heat.

STEP 3 : Assembling Burrito

Lay a warm tortilla on a flat surface or chopping board. scoop 1/2 of medium size avocado and place on the tortilla, mash gently with a fork and season with salt and pepper.

STEP 4 :

• Then topped with 4 to 5 tbsp of bean salsa mix.
• Finally place half of the scrambled eggs and sprinkle some 2 tbsp of feta cheese on top.

STEP 5 : Final Preparation

Now roll in to burrito.

STEP 6 : Serving

Cut and serve immediately or wrap in food cover and refrigerate for later use.

TIPS AND TRICKS

Make ahead: To make these burritos in advance, I recommend wrapping them in foil and storing them in the fridge for 1 to 2 days. Or make the components in advance and wrap them as you’re ready to eat.

How to Freeze: If you’re freezing multiple burritos, put them on a sheet pan with parchment paper in the freezer until they’re solid, about 3 to 4 hours. Then, transfer the burritos to an airtight container. Freeze for up to 3 months.

Reheat from Frozen: Place in microwave and heat for 3 to 4 minutes, flipping over halfway, until heated through.

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