High Protein Breakfast Burrito | FoodByMaria Recipes

Vegan Breakfast

High Protein Breakfast Burrito

Last Updated:
High protein breakfast burrito in Maria's hands

Prep

20 minutes

Cook

20 minutes

Yield

4 burritos

This is a high-protein breakfast you’ll want to make a part of your morning routine. It’s quick, easy, healthy, and will keep you full all the way to 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.

High protein breakfast burrito in someones hands

Why you’ll love this high protein breakfast:

  • Easy: These breakfast burritos can be made in just 40-minutes and prep time is only 20.
  • Versatile: Get creative and add your own 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

Ingredient Notes:

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.

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.

High protein breakfast burrito in Maria's hands

How to make a high-protein breakfast burrito:

  1. To make the seasoned black beans: Add all of the ingredients to a pot over medium-high heat.
  2. Cook until the rice wine vinegar and excess moisture evaporates and the beans are creamy. 
  3. Remove from heat and allow it to slightly cool.
  4. Add the olive oil, red pepper, and red onion to a large pan over medium-high heat.
  5. Cook until tender and lightly golden. About 5 minutes.
  6. Add the spinach at the very end and cook for another 1 – 2 minutes.
  7. Season vegetables to taste. 
  8. Transfer to a dish and set aside to cook slightly. 
  9. To assemble the burritos: Place one tortilla onto a clean countertop. 
  10. 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). 
  11. Add about ½ cup of black beans, ¼ cup cooked veggies, ½ – 1 whole egg (grated), feta, and fresh mint.
  12. Fold the bottom of the tortilla over the filling, tuck in the sides and finish rolling. 
  13. Slice in half with a sharp knife and enjoy immediately or, seal in plastic wrap to store in the freezer for later!!

Expert Tips & FAQ:

How do I make a vegan breakfast burrito? To make this dish vegan, use dairy-free feta + tzatziki AND omit the eggs or swap for your favorite egg replacement!

Customize It: Add any extra vegetables or ingredients you desire, this is a customizable Greek breakfast burrito!

Storage/Meal Prep: 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! OR you can also keep all of the burrito ingredients stored separately for 5 – 6 days and assemble when desired.

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High protein breakfast burrito in Maria's hands

High Protein Breakfast Burrito

  • Author: Maria Koutsogiannis
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 burritos 1x
  • Category: Vegetarian Breakfast
  • Method: Cook + Combine
  • Cuisine: Mediterranean-Inspired, Vegetarian
  • Diet: Vegetarian

Description

A high-protein breakfast burrito recipe that is completely customizable and delicious. It’ll fill you up and fuel your day.


Ingredients

Scale

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

Fresh mint

Tzatziki

4 large tortillas


Instructions

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!!

Notes

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.


Nutrition

  • 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

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