High-Fiber Breakfast Burrito

Name: High-Fiber Breakfast Burrito
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: tex_mex
Ingredients: 0.75 cup black beans (dried, soaked overnight); 3 cup water (for cooking beans); 0.25 tsp salt (for beans); 4 pcs egg (large); 1 pcs bell pepper (medium, finely diced); 0.5 pcs onion (small, finely chopped); 1 pcs tomato (medium, deseeded and diced for salsa); 2 tbsp coriander leaves (chopped); 1 tbsp lime juice (freshly squeezed); 0.5 pcs green chili (finely minced, adjust to taste); 2 tsp oil; 1 pinch black pepper (freshly ground); 4 pcs whole wheat tortilla (large, store-bought or homemade); 0.25 cup cheese (shredded cheddar or monterey jack)

RATING

0.0/5

TASTE SCORE

8/10

A warm, satisfying whole-wheat tortilla stuffed with fluffy scrambled eggs, fiber-rich black beans, and sautéed bell peppers. Rolled up with fresh salsa and a sprinkle of cheese, it is a grab-and-go breakfast that keeps you full for hours.

PREP

15m

COOK

10m

SERVES

1 PIECE

331 cal

SERVINGS

METHOD · 7 STEPS

prep
Soak the black beans overnight.
Rinse the dried black beans and soak them in 2 cups of water for at least 8 hours or overnight. Drain and rinse before cooking.
TIPSoaking beans reduces cooking time and makes them easier to digest.
pressure cook · ~20 min
Cook the black beans until tender.
1.Add soaked and drained beans to a pressure cooker with 3 cups of fresh water and 0.25 tsp salt.
2.Close the lid and cook on medium heat for 5-6 whistles.
3.Let the pressure release naturally. Drain any excess water and set aside.
mix · ~5 min
Make the fresh salsa.
1.In a bowl, combine the diced tomato, chopped coriander leaves, lime juice, minced green chili, and 1 pinch of salt.
2.Stir well and set aside to let the flavors meld.
saute · ~5 min
Sauté the vegetables.
1.Heat 1 teaspoon of oil in a non-stick skillet over medium heat.
2.Add the chopped onion and diced bell pepper. Sauté for 3-4 minutes until softened.
3.Transfer the sautéed vegetables to a plate and set aside.
fry · ~3 min
Scramble the eggs.
1.In a bowl, whisk the eggs with 1 pinch of salt and the ground black pepper.
2.Wipe the skillet clean, add the remaining 1 teaspoon of oil, and heat over medium-low.
3.Pour in the eggs and let them set for 30 seconds, then gently stir until soft curds form. Remove from heat.
TIPRemove eggs from heat while they are still slightly glossy to avoid overcooking.
assemble · ~5 min
Warm the tortillas and assemble the burritos.
1.Warm each whole wheat tortilla on a dry skillet for about 20 seconds per side.
2.Lay a tortilla flat and spoon a quarter of the scrambled eggs down the center.
3.Top with a quarter of the cooked black beans, sautéed vegetables, fresh salsa, and shredded cheese.
4.Fold the sides over the filling and roll tightly into a burrito.
TIPDon't overfill the tortillas; it makes them difficult to roll tightly.
serve
Serve immediately.
Slice each burrito diagonally in half and serve hot with any remaining salsa on the side.
TIPWrap in foil for an easy grab-and-go breakfast.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Cook the black beans until just tender but not mushy to maintain texture in the burrito.
2
Use a non-stick skillet and medium-low heat for scrambling eggs to keep them soft and fluffy.
3
Assemble the burrito while the tortilla is warm so it rolls more easily without tearing.
4
Let any excess liquid drain from the salsa and beans before assembling to avoid a soggy burrito.
5
Wrap the finished burrito in foil and refrigerate for up to 2 days; reheat in a dry skillet for a crispy exterior.

RECIPE VARIATIONS

Adapt it for your goals.

High Protein

High-Protein

Replace the eggs with an extra ½ cup of cooked black beans and add ¼ cup of crumbled firm tofu scrambled with turmeric to boost plant protein without losing the burrito's hearty feel.

Vegan

Swap the eggs for smashed avocado or a tofu scramble, and use a dairy-free cheese shred to keep the burrito creamy and satisfying entirely plant-based.

Low Carb

Low-Carb

Wrap the filling in a large lettuce leaf or a low-carb tortilla and skip the beans to reduce carbs while keeping the fresh salsa and bell peppers for crunch.

HEALTH BENEFITS