Name: Summer Vegetable Breakfast Burritos
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 cup red onion (diced small (approximately 1 large red onion)); 3 Tablespoons jalapeno (cored, seeded, and diced small (approximately 1 large jalapeno)); 2 cups zucchini (diced into bite sized pieces); 10 ounce bag of frozen corn; 1 ½ teaspoon ground cumin; 1 teaspoon salt; 1 15 oz can black beans (drained and rinsed); 2 Tablespoons butter; 8 eggs; ¼ cup cilantro (chopped); 1 cup cotija cheese (grated); 8 flour tortillas (10 inch); Optional Garnishes: Cumin Yogurt, cilantro, jalapeno, cotija cheese, avocado, tomatoes; 1 cup greek yogurt; 1 Tablespoon lime juice; 2 teaspoons cumin; ½ teaspoon salt

Social distancing is making me yearn for our cabin weekend that we had last year. In case you missed this recipe from last summer, here it is again! It’s perfect to use up the zucchini that is growing like crazy in my garden this year!

Breakfast always brings out strong feelings in people. Some folks can’t live without eating two minutes after getting out of bed. Some people never eat breakfast and instead start with lunch. I was always pretty meh about breakfast, but that’s when I thought breakfast was supposed to be sugary cereals (blech…). These Summer Vegetable Breakfast Burritos have totally swayed me into the breakfast is important camp! And they’re easy!

During our blogging weekend, Holly and I did a lot of talking about healthy, plant forward foods. High in protein, low in processed/simple carbs, brimming with veggies, yet easy to make. Although we had many great ideas for breakfast foods, this one was the clear front runner.

Although we present this as a burrito, I will tell you, if you are tortilla averse or trying to decrease your non-veggie carb intake, by all means, skip the tortilla and eat this filling right out of a bowl. It would also be good with a whole grain such as quinoa or farro, topped with a dab of Cumin Yogurt. YUM!

And although I haven’t tried it yet, I’d be willing to bet these burritos would freeze well for an even easier workday portable breakfast.

Here is a little primer I found on how to fold a burrito…because watching me fold a burrito would have been laughable before this tutorial.

So go forth, make burritos. Make extra for next week. You’ll be glad you did!

Summer Vegetable Breakfast Burritos

These Summer Vegetable Breakfast Burritos are protein packed, vegetable forward, and portable! Winning combination!

Course Breakfast

Cuisine American

Keyword breakfast burritos

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 8 servings

Ingredients

Summer Vegetable Breakfast Burritos

2 cup red onion diced small (approximately 1 large red onion)
3 Tablespoons jalapeno cored, seeded, and diced small (approximately 1 large jalapeno)
2 cups zucchini diced into bite sized pieces
10 ounce bag of frozen corn
1 ½ teaspoon ground cumin
1 teaspoon salt
1 15 oz can black beans drained and rinsed
2 Tablespoons butter
8 eggs
¼ cup cilantro chopped
1 cup cotija cheese grated
8 flour tortillas 10 inch
Optional Garnishes: Cumin Yogurt, cilantro, jalapeno, cotija cheese, avocado, tomatoes

Cumin Yogurt

1 cup greek yogurt
1 Tablespoon lime juice
2 teaspoons cumin
½ teaspoon salt

Instructions

Heat a large (12 inch) cast iron skillet over medium high heat. Add olive oil. Add onion and jalapeno and saute for 2 minutes or until soft.
Add zucchini, corn, cumin and salt. Saute for 5-10 minutes until corn is warmed and zucchini has started to soften. Add black beans and stir to combine. Turn heat to low.
In a non-stick pan, heat butter over low heat. Crack eggs into a medium sized bowl and whisk until well combined. Pour eggs into nonstick pan. Cook over low heat until bottoms start to set. Stir and allow to cook through approximately 5 minutes.
Add scrambled eggs to cast iron pan and stir. Fold in cilantro and cotija cheese. This will be your burrito filling.
Take a tortilla and fill it with egg mixture. Roll tortilla until it forms a burrito.
In a small bowl combine yogurt, lime juice, cumin and salt to make Cumin Yogurt.
Top burrito with cumin yogurt, and whatever garnishes you like!

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A few things we used to make these Summer Vegetable Breakfast Burritos!

Cast Iron Skillet. This Lodge Cast Iron Skillet is the one I use. I picked it up at Ace Hardware by my cabin and it is perfect for everything. We use it for scallops, steaks, pork tenderloin, you name it. And in the scheme of kitchen gadgets, it’s pretty inexpensive.

Glass Mixing Bowls. A kitchen cannot have enough glass mixing bowls! This set has 10 different sizes which is perfect for everything from salads to pancake batter to the Cumin Yogurt in this recipe!

Plates. I adore these Hearth and Hand plates by Joanna Gaines. They are stoneware and irregular and beautiful. Only problem is, the price keeps going up as they start selling out everywhere. I wish I had gotten more before they sold out at Target!

Wooden Spoons. I never buy expensive wooden spoons. I put them in the dishwasher and use for the everything. When they are worse for the wear, I toss them and move on. They don’t scrape up my enameled dutch ovens, they work great in my cast iron and All Clad cookware and for the most part they wash up well too!