Tired of the same old breakfast routine? Let’s shake things up! These Poblano and Black Bean Breakfast Burritos are the perfect way to kickstart your morning with a burst of flavor and protein. They come together in just 30 minutes, making them ideal for busy weekdays, but they’re special enough for a lazy weekend brunch. The smoky poblano peppers, hearty black beans, and sweet corn create a delicious filling that will keep you energized and satisfied until lunch. Get ready to wrap up your new favorite breakfast!
Ingredients
• 2 teaspoons olive oil, divided
• 2 medium fresh poblano peppers, seeded and chopped
• ¾ cup canned black beans, rinsed and drained
• ¾ cup frozen corn, thawed
• ⅓ cup tomato or green salsa
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• 6 large eggs
• Dash of salt
• Dash of ground black pepper
• 6 (8-inch) whole grain tortillas, warmed
• ¾ cup crumbled queso fresco or shredded reduced-fat Monterey Jack cheese
• ¼ cup snipped fresh cilantro
• ½ cup tomato or green salsa, for serving (optional)
Instructions
1. In a large skillet, heat 1 teaspoon of the oil over medium heat. Add the chopped poblano peppers and cook for about 3 minutes, stirring occasionally, until just tender. Stir in the black beans, corn, ⅓ cup salsa, cumin, and chili powder. Cook and stir for 2 minutes until heated through. Remove this vegetable mixture from the skillet and set aside.
2. In a medium bowl, whisk together the eggs, salt, and black pepper. In the same skillet, heat the remaining 1 teaspoon of oil over medium heat. Pour in the egg mixture. Cook without stirring until the mixture starts to set on the bottom and around the edge. Using a spatula, gently lift and fold the partially cooked eggs so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes until the eggs are cooked through but still glossy and moist. Remove from the heat and gently fold in the reserved vegetable mixture.
3. Spoon about ⅔ cup of the egg mixture down the center of each warm tortilla. Top with cheese and cilantro. Fold in the opposite sides, then roll up the tortillas burrito-style. To serve, cut the burritos in half diagonally and serve with the extra salsa for dipping, if desired.
Nutritional Information
• Nutrition Facts
• PER SERVING: 297 cal., 12 g total fat (4 g sat. fat), 216 mg chol., 602 mg sodium, 29 g carb., 12 g fiber, 20 g pro.
Pro Tips
• Handle With Care: Poblano peppers contain volatile oils that can burn your skin and eyes. Wear gloves when chopping them, and wash your hands and cutting board well with soap and warm water afterward.
• Meal Prep Magic: Prepare the vegetable filling ahead of time and store it in an airtight container in the fridge for up to 3 days. In the morning, just scramble the eggs and assemble for an ultra-fast breakfast.
• The Perfect Wrap: To make tortillas soft and pliable for rolling, warm them just before filling. Heat them for 15-20 seconds per side in a dry skillet, or wrap a stack in a damp paper towel and microwave for 30-45 seconds.
• Make It Your Own: For a creamy texture, mash half an avocado and spread it on the tortilla before adding the filling. You can also add other veggies like diced onion or spinach to the poblano mixture.
FAQ
Q: Is this vegetarian breakfast burrito high in protein
A: Yes, this is a fantastic high-protein vegetarian breakfast. Each burrito contains approximately 20 grams of protein, primarily from the eggs, black beans, and queso fresco, making it a satisfying and energizing way to start your day.
Q: How can I make these breakfast burritos vegan
A: To make this recipe vegan, substitute the eggs with a plant-based alternative like a tofu scramble or a store-bought liquid egg replacer. For the cheese, use your favorite dairy-free shredded cheese or crumbled vegan feta. The rest of the ingredients are already plant-based.
Q: Can I freeze these vegetarian burritos for meal prep
A: Absolutely! These burritos are perfect for meal prep. To freeze, let the assembled burritos cool completely, then wrap each one individually in plastic wrap or aluminum foil. Store them in a freezer-safe bag for up to 3 months. Reheat in the microwave or a toaster oven for a quick breakfast.
Q: What can I use instead of poblano peppers
A: If you can’t find poblano peppers or prefer a different flavor, you can easily substitute them. For a similar mild heat, try using Anaheim peppers. For a sweeter, non-spicy version, a chopped bell pepper (any color) would be a delicious alternative.
