A high-protein breakfast burrito recipe that is completely customizable and delicious. It’ll fill you up and fuel your day.
For the Greek Black Beans:
1- 398ml 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
4 large tortillas
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!!
To make this dish vegan, use dairy-free feta + tzatziki AND omit the eggs or swap for your favorite egg replacement!
Choose whatever tortilla you wish- make it gluten free!
Add any extra vegetables or ingredients you desire, this is a customizable Greek breakfast burrito!
This burrito is AWESOME for busy schedules and packed full of protein and goodness!
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! YUM!
OR! You can also keep all of the burrito ingredients stored separately for 5 – 6 days and assemble when desired.
- Serving Size: 1
- Calories: 533
- Sugar: 4.3g
- Sodium: 1505.4mg
- Fat: 26g
- Saturated Fat: 8.4g
- Unsaturated Fat: 3.2g
- Trans Fat: 0g
- Carbohydrates: 49.7g
- Fiber: 14.3g
- Protein: 28.3g
- Cholesterol: 391.3mg