Summer Vegetable Breakfast Burritos
These Summer Vegetable Breakfast Burritos are protein packed, vegetable forward, and portable! Winning combination!
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
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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.
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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.
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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.
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Add scrambled eggs to cast iron pan and stir. Fold in cilantro and cotija cheese. This will be your burrito filling.
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Take a tortilla and fill it with egg mixture. Roll tortilla until it forms a burrito.
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In a small bowl combine yogurt, lime juice, cumin and salt to make Cumin Yogurt.
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Top burrito with cumin yogurt, and whatever garnishes you like!