Spinach Potato Breakfast Burrito

1.) This burrito doesn’t get too fancy, you just need a couple of basic ingredients.

2.) Start by stabbing your potatoes a few times and microwaving them for about 5 minutes. Next, chop up your bell pepper into small cubes, and chop your potato into medium sized chunks.

3.) Heat up one tablespoon of olive oil in a pan on medium heat. Once the pan is hot, throw in your vegetables and sauté them until the spinach has wilted and the peppers and potatoes start to get golden.

4.) Create a little hole in the middle of your pan, and crack in two eggs. Immediately start whisking them in the pan to scramble them. (You can also whisk them before adding them to the pan.)

5.) Once the eggs start to cook, start mixing in the other ingredients. Add your salt, pepper, nutritional yeast, and any other seasonings.

6.) Lay a warm tortilla out on some tin foil. Pile on your guacamole or avocado, 1/2 of your scramble, and a little bit of salsa. To roll the burrito, push the ingredients closer to one edge, fold in the sides, and start rolling. Wrap in tin foil to secure the burrito. Repeat with the remainder of the scramble.

7.) Enjoy!

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Spinach Potato Breakfast Burrito (Total Time: 15 minutes, Makes: 2 Burritos)

Salads are great and all, but sometimes I really just need a warm and hearty burrito to fill me up. Burritos are easy to make, super customizable, and I really don’t think I’ve ever had a bad one. (With that being said, some are definitely better than others.) While I love a classic burrito stuffed with beans and cheese, sometimes that’s not the best thing to eat when you have to go run later! For this burrito, I stuffed and Ezekiel whole grain tortilla with spinach, bell peppers, avocado, eggs, nutritional yeast, creamy Yukon gold potatoes, and a bit of salsa. No beans, no cheese, just some delicious carbs and protein, perfect to fuel your day. This burrito packs almost 23 grams of protein thanks to the tortilla, egg, and nutritional yeast, so it’s also a perfect way to refuel too! Feel free to add your favorite burrito toppings, or substitute the nutritional yeast for real cheese, either way it’s gonna be tasty! If you want to make this vegan, I would suggest substituting some smashed chickpeas or lentils for the egg.

Ingredients

2 tortillas (I use whole grain Ezekiel tortillas)

2 cups of spinach

2 eggs

2 medium sized Yukon gold potatoes

1 bell pepper

1 avocado or 2 heaping spoonfuls of guacamole

4 tbsp salsa

3 tbsp nutritional yeast

1 tbsp olive oil

salt and pepper to taste

Directions

1: Start by poking your potatoes a few times, then microwaving them for about 5 minutes.

2: Next, chop up your bell pepper into small cubes (1/2-1 inch cubes), as well as your potatoes.

3.) Heat your olive oil in a pan on medium heat until it is hot. Add your spinach, peppers, and potatoes and start sautéing.

4.) Once your veggies start getting golden and your spinach is wilted, create a hole in the middle of your pan. Crack the eggs directly into the pan and immediately whisk them with a fork or whisk. (You can also whisk your eggs in a separate bowl and then add them to the pan.) Once the eggs begin to cook (this only takes about 30 seconds) start mixing them in with the rest of the veggies. Add your nutritional yeast and any other seasonings you want.

5.) Once your scramble is cooked and mixed together, remove the pan from the heat. Place a warm tortilla on a large square of tin foil. Top the tortilla with your guacamole or 1/2 an avocado then add 1/2 your scramble and a couple tablespoons of salsa.

6.) To roll your burrito, push the scramble to one edge of the tortilla, fold in the sides, and begin rolling. Once your burrito is rolled, wrap it securely in tin foil.

7.) You can enjoy your burrito right away, or you can store it in the fridge and reheat it in its tin foil in the oven!