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This is a High Protein Breakfast Burrito you’ll want to make a part of your morning routine. It’s quick, easy, healthy, and will keep you full for lunch. You don’t need me to tell you how important breakfast is to your day. It helps you set yourself up for success and is essential to help you get through your busiest of days.
Why You’ll Love This High Protein Breakfast Burrito
- Easy: These High Protein Breakfast Burritos can be made in just 40 minutes and prep time is only 20.
- Versatile: Get creative and add your fillings and stuffings. Use whatever you have on hand in your fridge. You can also make this recipe vegan with a few easy swaps.
- High Protein: As mentioned, this breakfast is loaded with protein from the eggs, and black beans that’ll keep you full.
Ingredients
Black Beans: Black beans are full of vitamin A, calcium, and folate, to name a few. They are so good for you and an excellent source of protein and iron which are always lacking in a plant-based diet.
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
Eggs: Of course, you don’t need me to tell you how good eggs are for you. However, if you wanted to make this recipe vegan, you could sub them for a tofu scramble or similar.
How to Make a High Protein Breakfast Burrito
- To make the seasoned black beans: Add all of the ingredients to a pot over medium-high heat.
- Cook until the rice wine vinegar and excess moisture evaporates and the beans are creamy.
- Remove from heat and allow it to slightly cool.
- Add the olive oil, red pepper, and red onion to a large pan over medium-high heat.
- Cook until tender and lightly golden. About 5 minutes.
- Add the spinach at the very end and cook for another 1 – 2 minutes.
- Season vegetables to taste.
- Transfer to a dish and set aside to cook slightly.
- To assemble the burritos: Place one tortilla onto a clean countertop.
- Add a couple spoonfuls of tzatziki to the center and spread (ONLY IF ENJOYING IMMEDIATELY, if you’re freezing them, be sure to thaw, cook and dip in Tzatziki).
- Add about ½ cup of black beans, ¼ cup cooked veggies, ½ – 1 whole egg (grated), feta, and fresh mint.
- Fold the bottom of the tortilla over the filling, tuck in the sides and finish rolling.
- Slice in half with a sharp knife and enjoy immediately or, seal in plastic wrap to store in the freezer for later!!
Variations & Substitutions
Burritos are so versatile and these High Protein Breakfast Burritos are no different. Make them your own by trying some of these variations:
- Vegetables: Add any of your favorite veggies to this burrito. You can add them raw or fry them up first
- Make them less Greek and remove the tzatziki for another sauce of choice, the feta for your fav shredded cheese, and the mint for any other tender herb like basil
Best served with
How to Store Leftovers
Store the prepared burritos in the freezer for up to 1 month. To enjoy again, remove the plastic, wrap in tinfoil, and bake for 10 – 15 minutes in a 350F oven! Allow to cool and take on the go again! You can also keep all of the burrito ingredients stored separately for 5 – 6 days and assemble them when desired.
Common Questions
To make this dish vegan, use dairy-free feta + tzatziki AND omit the eggs or swap for your favorite egg replacement!
There are so many ways. Add black beans and meat of choice like bacon, turkey bacon, or ground meat. You can also add scrambled or hardboiled eggs.
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Ingredients
For the Greek Black Beans:
- 1- 398 ml can of black beans
- 1 tbsp. olive oil
- 2 tbsp. oregano
- 1 ½ tsp. garlic powder
- 1 tsp. minced onion
- 1 tsp. salt
- ½ tsp. black pepper
- Juice of ½ lemon
For the Burritos:
- 1 tbsp olive oil
- 2 cups spinach
- 1 large red pepper, diced
- ¼ cup red onion, diced
- 3 hard-boiled eggs, grated
- ¼ cup feta
- Fresh mint
- Tzatziki
- 4 large tortillas
Instructions
Start CookingTo make the seasoned black beans:
- Add all of the ingredients to a pot over medium-high heat.
- Cook until the rice wine vinegar and excess moisture evaporates and the beans are creamy.
- Remove from heat and allow it to slightly cool.
- Add the olive oil, red pepper, and red onion to a large pan over medium-high heat.
- Cook until tender and lightly golden. About 5 minutes.
- Add the spinach at the very end and cook for another 1 – 2 minutes.
- Season vegetables to taste.
- Transfer to a dish and set aside to cook slightly.
To assemble the burritos:
- Place one tortilla onto a clean countertop.
- Add a couple spoonfuls of tzatziki to the center and spread (ONLY IF ENJOYING IMMEDIATELY, if you’re freezing them, be sure to thaw, cook and dip in Tzatziki).
- Add about ½ cup of black beans, ¼ cup cooked veggies, ½ – 1 whole egg (grated), feta, and fresh mint.
- Fold the bottom of the tortilla over the filling, tuck in the sides and finish rolling.
- Slice in half with a sharp knife and enjoy immediately or, seal in plastic wrap to store in the freezer for later!!
3 people are discussing this recipe. Join in
How much rice wine vinegar do you add. I don’t see it in the recipe ingredients
Sorry Jill that’s a mistake, 1 tbsp.
Thanks for this recipe!