Summer Vegetable Breakfast Burritos

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


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


  1. 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.

  2. 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. 

  3. 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. 

  4. Add scrambled eggs to cast iron pan and stir. Fold in cilantro and cotija cheese.  This will be your burrito filling.

  5. Take a tortilla and fill it with egg mixture. Roll tortilla until it forms a burrito. 

  6. In a small bowl combine yogurt, lime juice, cumin and salt to make Cumin Yogurt. 

  7. Top burrito with cumin yogurt, and whatever garnishes you like!