Mexican Veggie Breakfast Burritos – A Cinematic, Sensory & SEO-Optimized Recipe for Vegetarian Brunch

Allergens

Eggs, Dairy (in cheese)

Ingredients

• 6 large flour tortillas
• 2 cups scrambled eggs (vegetarian)
• 1 cup black beans, cooked
• 1 cup cheddar cheese, shredded
• 1 cup avocado, diced
• 1/2 cup tomatoes, chopped
• 1/4 cup red onions, finely chopped
• 1/4 cup cilantro leaves, chopped
• 1/4 cup sour cream
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Begin by cooking the scrambled eggs in a non stick pan, seasoned with salt and pepper. Set aside.
2. Heat the flour tortillas on a griddle or directly on a gas stove for 5 7 seconds per side until they are slightly softened. Keep them warm while preparing the other ingredients.
3. In a bowl, mix together the scrambled eggs, cooked black beans, and half of the shredded cheddar cheese. Season with salt and pepper to taste.
4. Assemble the burritos by placing an even layer of the egg and bean mixture on each tortilla. Top with diced avocado, chopped tomatoes, finely chopped red onions, a dollop of sour cream, and some cilantro leaves. Sprinkle with the remaining shredded cheddar cheese.
5. Carefully fold in the sides of the tortillas, then roll them tightly into burritos. Cut each burrito in half, if desired.
6. Optionally, place the burritos back on the griddle for a few seconds to warm them up before serving.

Chef’s Insight

To add more flavor, consider incorporating fresh salsa or hot sauce into the mixture before assembling the burritos.

Notes

Serve with a side of fresh fruit salad or a green smoothie for a complete, nutritious meal.