Looking for a delicious breakfast that is filling, easy to prepare, and light enough for busy mornings? This Low Calorie Breakfast Burrito is packed with fluffy eggs, black beans, fresh vegetables, and a little melted cheese, all wrapped in a soft tortilla.
It’s a quick, protein-rich breakfast option that works perfectly for meal prep, weekday mornings, or a satisfying brunch. You can customize it with your favorite vegetables, salsa, and seasonings for a flavorful breakfast without making it complicated.
Why You’ll Love This Low Calorie Breakfast Burrito
- Quick and easy to prepare in about 20 minutes.
- Made with simple, everyday ingredients.
- Packed with eggs, vegetables, and black beans.
- Easy to customize with your favorite fillings.
- Great for meal prep and grab-and-go breakfasts.
- Naturally flavorful without needing heavy sauces.
- Can be made vegetarian-friendly.
Ingredients
For the Breakfast Burrito
- 4 medium whole-wheat tortillas
- 4 large eggs
- ½ cup liquid egg whites
- ½ cup black beans, drained and rinsed
- ½ cup diced bell pepper
- ¼ cup diced onion
- ½ cup baby spinach, chopped
- ¼ cup shredded reduced-fat cheddar cheese
- 1 teaspoon olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- Salt, to taste
- Black pepper, to taste
- ¼ cup salsa, for serving
Ingredient Notes
Whole-Wheat Tortillas: Choose medium-sized tortillas to keep the burritos manageable and easy to fold.
Eggs and Egg Whites: Using a combination of whole eggs and egg whites provides a fluffy texture while keeping the recipe lighter.
Black Beans: They add fiber, texture, and a hearty flavor. Drain and rinse canned beans before using.
Vegetables: Bell peppers, onions, and spinach add color and flavor. You can also use mushrooms, tomatoes, or zucchini.
Cheese: Reduced-fat cheddar works well, but Monterey Jack, mozzarella, or pepper jack can also be used.
Salsa: Choose your favorite mild, medium, or spicy salsa. Use it inside the burrito or serve it on the side.
How to Make a Low Calorie Breakfast Burrito
Step 1: Prepare the Ingredients
Dice the bell pepper and onion. Chop the spinach and drain and rinse the black beans.
Crack the eggs into a medium bowl and add the liquid egg whites. Whisk until combined. Season with garlic powder, smoked paprika, salt, and black pepper.
Step 2: Cook the Vegetables
Heat the olive oil in a nonstick skillet over medium heat.
Add the diced onion and bell pepper. Cook for 3–4 minutes, stirring occasionally, until the vegetables begin to soften.
Add the chopped spinach and cook for another minute, until wilted.
Step 3: Scramble the Eggs
Pour the egg mixture into the skillet with the vegetables.
Cook gently, stirring frequently, until the eggs are mostly set but still soft. Avoid overcooking, as the eggs will continue to cook slightly from the residual heat.
Step 4: Add the Black Beans
Stir the black beans into the scrambled egg mixture.
Cook for 1–2 minutes, allowing the beans to warm through. Taste and adjust the seasoning as needed.
Step 5: Warm the Tortillas
Warm the tortillas in a dry skillet for about 15–20 seconds per side, or microwave them briefly between damp paper towels.
Warm tortillas are easier to fold without tearing.
Step 6: Assemble the Burritos
Place one tortilla on a clean work surface.
Add a portion of the egg and vegetable mixture to the center. Sprinkle with shredded cheddar cheese and add a spoonful of salsa if desired.
Do not overfill the tortilla, as this can make it difficult to roll.
Step 7: Fold and Roll
Fold the sides of the tortilla inward, then fold the bottom edge over the filling.
Roll the tortilla tightly forward until the burrito is sealed.
Repeat with the remaining tortillas and filling.
Step 8: Serve
Serve the breakfast burritos immediately with extra salsa, fresh fruit, or a small portion of avocado.
For a lightly crisp exterior, place the burritos seam-side down in a dry skillet and cook for 1–2 minutes per side.
Tips for the Best Breakfast Burritos
- Avoid overfilling: Use a moderate amount of filling so the tortillas roll easily.
- Cook vegetables first: This helps remove excess moisture and improves the texture.
- Use medium heat: Gentle cooking keeps the eggs soft and tender.
- Warm the tortillas: Warm tortillas are less likely to crack.
- Drain the beans well: Excess liquid can make the burrito soggy.
- Add salsa carefully: A small amount inside the burrito adds flavor without making it too wet.
- Prepare ahead: Make several burritos at once for convenient weekday breakfasts.
Easy Variations
Turkey Breakfast Burrito
Add ¼ cup of cooked lean ground turkey or turkey sausage for extra savory flavor.
Vegetarian Breakfast Burrito
The recipe is already vegetarian-friendly. Add mushrooms, zucchini, tomatoes, or extra beans for more variety.
Spicy Breakfast Burrito
Add diced jalapeños, hot salsa, chili flakes, or pepper jack cheese.
High-Protein Breakfast Burrito
Increase the egg whites and add low-fat cottage cheese or lean turkey for additional protein.
Southwest Breakfast Burrito
Add corn, fresh cilantro, cumin, and a little lime juice for a Southwest-inspired flavor.
Dairy-Free Breakfast Burrito
Skip the cheese or use your favorite dairy-free shredded cheese alternative.
Storage and Meal Prep
Refrigerator
Allow the burritos to cool completely before wrapping them individually in foil or airtight containers.
Store in the refrigerator for up to 3–4 days.
Freezer
Wrap each cooled burrito tightly in parchment paper or foil, then place it in a freezer-safe bag.
Freeze for up to 2 months for the best quality.
Reheating
For refrigerated burritos, microwave for 60–90 seconds, turning halfway through.
For frozen burritos, microwave on a lower setting or defrost first, then heat until the center is hot. You can also finish the burrito in a skillet for a crisp exterior.
Always ensure the filling is heated thoroughly before serving.
What to Serve with a Breakfast Burrito
Serve your burrito with:
- Fresh fruit
- Greek yogurt
- Tomato salsa
- Sliced avocado
- Fresh berries
- A small green salad
- Homemade pico de gallo
- Black coffee or tea
Frequently Asked Questions
Can I make these breakfast burritos ahead of time?
Yes. Prepare the burritos in advance, allow them to cool, and store them in the refrigerator for up to 3–4 days or freeze them for longer storage.
How can I keep the burrito from becoming soggy?
Drain the beans well, cook vegetables until excess moisture evaporates, and avoid adding too much salsa before wrapping.
Can I use regular tortillas?
Yes. Whole-wheat tortillas add extra fiber, but regular flour tortillas can also be used.
Can I add meat?
Absolutely. Cooked lean turkey, chicken sausage, or Canadian bacon are suitable additions.
Are these burritos freezer-friendly?
Yes. Wrap each burrito individually and store them in a freezer-safe bag. Thaw and reheat thoroughly before serving.
Can I make this recipe without cheese?
Yes. Simply leave out the cheese or replace it with a dairy-free alternative.
Recipe Card
Recipe Name: Low Calorie Breakfast Burrito
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 burritos
Ingredients
- 4 medium whole-wheat tortillas
- 4 large eggs
- ½ cup liquid egg whites
- ½ cup black beans, drained and rinsed
- ½ cup diced bell pepper
- ¼ cup diced onion
- ½ cup chopped baby spinach
- ¼ cup reduced-fat shredded cheddar cheese
- 1 teaspoon olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- Salt and black pepper, to taste
- ¼ cup salsa
Instructions
- Whisk the eggs and egg whites with garlic powder, smoked paprika, salt, and pepper.
- Heat olive oil in a skillet over medium heat.
- Cook the onion and bell pepper for 3–4 minutes.
- Add spinach and cook until wilted.
- Pour in the egg mixture and scramble gently until nearly set.
- Stir in the black beans and warm through.
- Warm the tortillas.
- Divide the egg mixture between the tortillas.
- Add cheese and salsa.
- Fold and roll each tortilla into a burrito.
- Serve immediately or cool for meal prep.
Recipe Notes: Customize the filling with your preferred vegetables, beans, cheese, or lean protein. For meal prep, cool the burritos completely before wrapping and storing.