Cookie and Kate · by Cookie and Kate★ 4.8
Vegetarian Breakfast Burritos
NUTRITION · PER SERVING45M COOK
CAL 28%·PRO 37%
CARBS 63G45% OF CAL
10G FIBER4G SUGAR49G OTHER
FAT 26G42% OF CAL
8G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Flour tortillas stuffed with scrambled eggs, black beans, homemade hash browns, cheese, and fresh herbs. Freezer-friendly, these burritos make excellent grab-and-go breakfast meals.
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View the full recipe on Cookie and Kate →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- Six 8-inch whole-grain tortillas
- 1 full batch homemade hash browns
- 6 large eggs
- 1 cup cooked pinto beans or black beans (I used canned beans, rinsed and drained)
- 1/4 teaspoon fine salt
- Several dashes of hot sauce, such as Cholula
- 1 tablespoon unsalted butter
- ⅔ cup (packed) shredded sharp cheddar cheese
- 1/2 cup chopped cilantro, divided
- 1/2 cup chopped green onion (mostly green parts), divided
- 6 tablespoons of your favorite salsa, plus extra for serving
- 1 large avocado, diced (optional, if you’re serving the burritos right away)
At a glance
PER SERVING · TIME 45M
CAL 28%·PRO 37%
CARBS 63G45% OF CAL
10G FIBER4G SUGAR49G OTHER
FAT 26G42% OF CAL
8G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 20m
- Sodium
- 1002mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 881mg
- Calcium
- 235mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1002MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.