Veggie Breakfast Burritos

Updated at: Thu, 17 Aug 2023 03:07:38 GMT

Step 1

Drain the thawed spinach by placing the spinach into a layer of paper towels and squeezing out the water over the sink. Repeat this process 2-3 times with new paper towels until most of the liquid is removed.

Step 2

In a large non-stick skillet over medium heat, add vegetable oil to coat the bottom of the pan.

Step 3

Add the cauliflower rice, drained spinach, fajita seasoning, salt and pepper to taste.

Step 4

Cook for about 5-8 minutes until the cauliflower rice is cooked.

Step 5

Move the vegetables to the side of the pan, and add the egg whites. Using a rubber spatula, move the eggs around and mix with the vegetables. Cook for 5 minutes until eggs are cooked through and the mixture is no longer wet.

Step 6

Remove the egg and vegetable mixture from the heat. Add the salsa and jalapeños. Mix until well incorporated.

Step 7

To assemble the burritos, lay out a tortilla on clean work surface. Spread a small scoop of black beans on top of the tortilla. Add cheese and top with a generous amount of the egg and veggie mixture.

Step 8

Roll the burritos by folding the sides and folding the top of the tortilla over the filling and rolling tightly.

Step 9

Roll the assembled burritos in a sheet of aluminum foil and store in a ziplock bag in the fridge for easy re-heating in the morning. Burritos will keep in the fridge for 4 days.

Step 10

To re-heat the burritos:

Step 11

Microwave: REMOVE FOIL, place on microwave safe plate, cook for 1 minute until cooked through.

Step 12

Toaster Oven: Preheat toaster oven to 350 degrees. Cook burrito for 15 minutes until cooked through.

Step 13

Skillet: In a non-stick skillet over medium high heat, add a small pad of butter to the pan. Place burrito in there and cook on all sides until heated through. About 10 minutes.

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