Filling Vegetarian Breakfast Burritos

This vegetarian breakfast burrito is a hearty, filling, flavorful package! It’s packed with scrambled eggs, roasted potatoes, lentils, spinach, cheese, my avocado tomatillo salsa verde and regular tomato salsa! It’s an exciting breakfast I look forward to making on the weekend.

I’m not going to lie, I don’t love ordering a veggie breakfast burrito from a restaurant. My experience has been that they’ve been a little, well, bland. I prefer to make mine at home. This burrito is pretty filling but if I’m really hungry I’ll serve it with a side of veggie sausage. My favorite is the Morningstar Farms sausage patties.

Notes About Ingredients

Lentils – Lentils are added for some extra protein and fiber. I prefer lentils over black beans in my burrito. I cook extra lentils and store them in the fridge for a burrito the next morning or eat them as a side with a salad.

Spinach – Adding sauteed spinach is an easy way to get in extra veggies.

Eggs – I use two egg whites and one whole egg with the yolk. Instead of using only egg whites, I add a whole egg because all of the fat soluble vitamins, choline and essential fatty acids are contained in the yolk.

Potatoes – Putting potatoes inside the burrito adds some texture and extra heartiness!

Cheese – I like extra sharp cheddar cheese in my burrito. If you’re feeling spicy you could use pepper jack for an extra kick. I always buy a block of cheese and shred it myself. If there is one thing you can spend a tiny bit of extra time doing, it’s grating your own cheese. I find it has so much more flavor than the pre-shredded in a bag and it melts better. If it’s not adding any flavor then what’s the point of the calories, am I right?!

Wrapping Burritos

Warming the tortilla makes it more pliable and helps it “stretch” a little making it easier to wrap up the filling and keep it inside the burrito. I pile the ingredients in the middle of the tortilla horizontally and then fold the left and right sides over as far as they can go. While holding those in place, pull the bottom flap of the tortilla over the middle and kind of tuck it and continue to roll the burrito up.

Filling Vegetarian Breakfast Burritos

Serves: 2-3 Prep Time: 15 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• Whole wheat tortillas 8" - 9"
• 1/2 lb red potatoes - cut into 1/2" pieces
• 1/2 cup green lentils - rinsed* (see note below)
• 1 1/4 cup water
• 1 cup packed spinach leaves - torn into smaller pieces if using regular spinach
• 1/3 cup onion - diced 1/2" thick
• 3 eggs - I used 2 egg whites and 1 whole egg
• 6 Tbsp shredded cheese (I use extra sharp cheddar)
• 1 Tbsp & 1 tsp olive oil
• 1 tsp oregano
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• salt
• pepper
• cilantro - chopped (optional for garnish)
• 4 Tbsp avocado tomatillo salsa verde
• 4 Tbsp of your favorite salsa

Instructions

1. Preheat the oven to 400F.  Put the potatoes on a sheet pan, or a sheet pan lined with foil.  Drizzle with 1 Tbsp. oil and generously sprinkle with salt, pepper, 1/4 tsp garlic powder, 1/4 tsp onion powder, and 1/2 tsp oregano.  Toss together until evenly coated.  Bake in oven for about 12 minutes.  Use a spatula to flip potatoes and then continue to bake until golden brown.
2. After cleaning and sorting the lentils (see note below), combine the lentils and water in a small pot.  Bring to a boil and then reduce the heat to low, cover with a lid, and simmer until tender.  Mine usually take about 15 minutes.  Drain any excess water and season with 1/4 tsp garlic powder, 1/2 tsp oregano, salt, and pepper.
3. Heat 1/2 tsp oil in a small sautee pan.  Add onions and cook until translucent.  Add spinach and cook until wilted.  About 1 minute.  Set aside the onion and spinach and use the same pan for the eggs.  
4. Crack eggs into a bowl.  Add a little freshly cracked pepper (optional) and beat eggs with a fork until an even yellow color.  Add remaining 1/2 tsp oil in the small sautee pan and set over medium low heat.  Add eggs and wait about 20 seconds and then start stirring with a rubber scraper.  Continue to cook and stir often until the eggs are set.  
5. Heat the tortilla by dabbing the tortilla with water.  Sprinkle with 3 Tbsp cheese and place on a plate with a wet paper towel covering the tortilla.  Put in the microwave for 15 seconds.  Repeat with remaining tortillas and cheese.
6. Divide the eggs, potatoes, and spinach/onion mixture evenly among tortillas and place in the middle of the burrito.  Top with 1/4 cup of lentils and 2 Tbsp of each salsa.  Sprinkle with cilantro if using and roll up into a burrito.  Enjoy!      

Notes

*Since lentils are an agriculture product, rinse drain and pick over according to package directions.

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