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Healthy Protein Breakfast Burrito with Fresh Avocado Crema

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A quick, protein-packed breakfast burrito featuring scrambled eggs, black beans, veggies, and a creamy avocado crema. Perfect for busy mornings and meal prep.

Ingredients

Scale
  • 4 large eggs, beaten (room temperature for fluffier texture)
  • 1 cup black beans, rinsed and drained (canned works great)
  • 1/2 cup bell peppers, diced (any color)
  • 1/4 cup red onion, finely chopped
  • 1 small jalapeño, seeded and diced (optional)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 2 teaspoons olive oil
  • 2 large whole wheat or spinach tortillas
  • 1 ripe avocado, peeled and pitted
  • 1/4 cup Greek yogurt (plain; can substitute dairy-free coconut yogurt)
  • 1 tablespoon fresh lime juice
  • 1 small garlic clove, minced
  • Salt, a pinch
  • Water, as needed to thin out (start with 1 tablespoon)
  • Optional toppings: fresh cilantro, sliced cherry tomatoes, shredded cheese or dairy-free alternative, hot sauce or salsa

Instructions

  1. Prepare the Avocado Crema: In a food processor or blender, combine avocado, Greek yogurt, lime juice, minced garlic, and a pinch of salt. Blend until smooth. Add water 1 tablespoon at a time to reach desired consistency. Chill in fridge.
  2. Prep the Vegetables: Dice bell peppers, finely chop red onion, and seed and dice jalapeño if using.
  3. Sauté the Veggies: Heat olive oil in skillet over medium heat. Add onion, bell peppers, and jalapeño. Cook 3-4 minutes until softened. Add cumin and smoked paprika during last minute.
  4. Add Black Beans: Stir in black beans and cook 2 minutes until heated through. Season with salt and pepper. Remove mixture from skillet and set aside.
  5. Scramble the Eggs: Lower heat to medium-low. Add a small drizzle of olive oil if needed. Pour in beaten eggs, let sit 20 seconds, then gently fold with spatula until just set but moist.
  6. Combine Filling: Add veggie and bean mixture back to eggs and fold together gently for 30 seconds.
  7. Warm the Tortillas: Heat tortillas in dry skillet about 20 seconds per side or microwave wrapped in damp paper towel for 15-20 seconds.
  8. Assemble Burritos: Spoon filling onto each tortilla, add a dollop of avocado crema and optional toppings. Fold sides in and roll tightly.
  9. Serve Immediately or wrap tightly in foil and refrigerate up to 2 days.

Notes

Use room-temperature eggs for fluffier scramble. Warm tortillas before rolling to prevent tearing. Add a splash of water or milk to eggs if they start to dry out. Avocado crema can be made ahead and stored in fridge up to 2 days with plastic wrap pressed on surface to prevent browning. Substitute black beans with pinto beans, kidney beans, or sautéed mushrooms. For vegan version, replace eggs with tofu scramble and Greek yogurt with dairy-free alternative.

Nutrition

Keywords: breakfast burrito, protein breakfast, avocado crema, healthy breakfast, quick breakfast, meal prep, vegetarian option

Find it online: https://daintydine.com/healthy-protein-breakfast-burrito-recipe-with-creamy-avocado-crema-easy-and-delicious/