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In recent years, the trend of vegetarian and plant-based breakfasts has gained significant traction as more individuals seek nutritious and satisfying options to kickstart their mornings. Among these delicious choices, Loaded Veggie Breakfast Burritos stand out as an ideal blend of taste, nutrition, and convenience. These burritos are not only bursting with flavor but also packed with essential nutrients that fuel your day, making them an excellent choice for anyone looking to incorporate more vegetables into their morning routine.

Loaded Veggie Breakfast Burritos

Start your day with a burst of flavor and nutrition with Loaded Veggie Breakfast Burritos. These customizable burritos are packed with fresh vegetables, protein-rich eggs or beans, and a host of delicious spices. Perfect for busy mornings, they can be prepared ahead of time and easily reheated. With a mix of wholesome ingredients, these breakfast burritos not only satisfy your hunger but also support your health. Discover the joy of a hearty, nourishing breakfast that you can make your own!
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Ingredients
  

For the Burrito Filling:

1 tablespoon olive oil

1 small onion, diced

1 bell pepper (any color), diced

1 small zucchini, diced

1 cup baby spinach, packed

4 large eggs

1/4 cup milk (or plant-based milk)

Salt and pepper to taste

1/2 cup black beans, drained and rinsed

1/2 cup corn (frozen or canned)

1 teaspoon cumin

1 teaspoon smoked paprika

1/4 cup shredded cheese (cheddar, Monterey Jack, or a vegan alternative)

For Assembly:

4 large flour tortillas (whole wheat or gluten-free if desired)

Salsa or pico de gallo (for serving)

Avocado slices or guacamole (optional)

Fresh cilantro (for garnish)

Instructions
 

Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper. Sauté for about 3-4 minutes until they start to soften.

    Add Zucchini and Spinach: Stir in the diced zucchini and cook for another 2 minutes. Add the baby spinach and cook until just wilted, about 1 minute. Season with salt, pepper, cumin, and smoked paprika.

      Prepare the Eggs: In a bowl, whisk together the eggs and milk until well combined. Season with a pinch of salt and pepper.

        Cook the Eggs: Pour the egg mixture into the skillet over the sautéed veggies. Cook while gently stirring, until the eggs are scrambled and fully cooked, about 3-5 minutes. Stir in the black beans and corn, heating through for another 1-2 minutes.

          Assemble the Burritos: Lay a tortilla flat on a plate. Spoon a generous amount of the veggie-egg mixture into the center. Sprinkle with shredded cheese.

            Fold the Burrito: Fold in the sides of the tortilla, then roll up from the bottom to securely encase the filling. Repeat with the remaining tortillas and filling.

              Heat the Burritos (Optional): For a crispy finish, place the burritos seam-side down on the skillet over medium heat. Cook for 1-2 minutes on each side until golden and crispy.

                Serve: Slice the burritos in half and serve warm with salsa, avocado slices, and fresh cilantro on top.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings