WEEKDAYS 1e|12c|p

Monday Morning Breakfast Burrito

Lisa McDermott
Servings: 1
15 to 30 min

Your Monday blues will be long gone after you whip up this tasty breakfast burrito!

  • Ingredients
  • step-by-step directions
Monday Morning Breakfast Burrito
  • 1 link fresh chorizo (cooked through, cut into bite-size pieces)
  • 1/4 cup grilled poblano peppers (diced)
  • 1/4 cup grilled red bell peppers (diced)
  • 1/2 cup spinach
  • 1/2 tomato (diced)
  • 3 eggs
  • 1 egg white
  • 1/4 cup Mexican 3-cheese blend
  • 1 flour tortilla (burrito size)
  • 3 tablespoons black beans (canned, drained and rinsed)
  • 3 tablespoons salsa (fresh or jarred)
  • avocado (optional)
  • cilantro (optional)
  • Spray a nonstick pan with nonstick cooking spray. Place over medium-low heat. Add the peppers, tomatoes vegetables and cooked chorizo to the pan. Season with salt and pepper to taste. Cook meat and vegetables until warmed through.
  • Add the eggs, egg white and cheese to a medium bowl. Season with salt and pepper and whisk to combine. Add the egg mixture to the pan. Cook, stirring frequently, until the eggs are cooked through and scrambled.
  • Add the egg-vegetable mixture to a tortilla.
  • Combine the black beans and salsa. Top egg mixture with the bean-salsa mixture. Add avocado and cilantro if desired.  Wrap tortilla into a burrito and enjoy!
  • Tips:
    - When tomatoes are in season you can make your own salsa for over the weekend!
    - Freeze your leftover grilled peppers
    - You can make this ahead on Sunday night and place the mixture in a bowl. On Monday morning you can heat it up and put it in the tortilla, wrap and go!
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