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