Sheet Pan Black Bean and Vegetable Breakfast Burritos Recipe | Yummly

Sheet Pan Black Bean and Vegetable Breakfast Burritos

YUMMLY(1)
Jay Petrequin: "Absolutely radical. Added paprika and roasted gar…" Read More
18Ingredients
32Minutes
420Calories
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Description

Make a batch of these filling vegetarian breakfast burritos for a weekend brunch, then wrap and freeze the leftovers to enjoy throughout the week! The recipe is a Yummly original created by Sara Mellas.

Ingredients

US|METRIC
  • 1/3 cup cilantro (loosely packed)
  • 2/3 red bell pepper
  • 2/3 yellow bell pepper (or green)
  • 2/3 red onion
  • 1 tablespoon olive oil (for veggies)
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon ground coriander
  • 1 1/4 cups canned black beans (drained and rinsed)
  • teaspoons salt (for vegetables)
  • black pepper (for vegetables)
  • 6 large eggs
  • 1 1/2 teaspoons olive oil (for eggs)
  • 1/2 teaspoon salt (for eggs)
  • black pepper (for eggs)
  • 5 ounces mexican blend cheese (shredded, 5 oz. is about 1 1/4 cups)
  • 6 large flour tortillas
  • salsa (for serving, optional)
  • avocado (sliced, for serving, optional)
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    NutritionView More

    420Calories
    Sodium45% DV1080mg
    Fat32% DV21g
    Protein39% DV20g
    Carbs13% DV40g
    Fiber28% DV7g
    Calories420Calories from Fat190
    % DAILY VALUE
    Total Fat21g32%
    Saturated Fat8g40%
    Trans Fat
    Cholesterol235mg78%
    Sodium1080mg45%
    Potassium480mg14%
    Protein20g39%
    Calories from Fat190
    % DAILY VALUE
    Total Carbohydrate40g13%
    Dietary Fiber7g28%
    Sugars4g8%
    Vitamin A15%
    Vitamin C70%
    Calcium30%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Jay Petrequin a year ago
    Absolutely radical. Added paprika and roasted garlic.

    PlanShop