Freezer-Prep Veggie Breakfast Burritos Recipe by Tasty

Instructions

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1. 1 Heat a large skillet over medium heat with a drizzle of olive oil. Add the onion and cook for 3 minutes, or until translucent. Add the bell peppers and mushrooms and season with salt. Sauté for 1-2 minutes, then cover and cook for 5 minutes, until the peppers and mushrooms are softened.
2. 2 Add the kale and cook until wilted. Remove the veggies from the pan and set aside. Wipe out the pan.
3. 3 In a bowl, combine the eggs, milk, salt, and pepper. Whisk to combine. Set aside.
4. 4 Heat another drizzle of olive oil in the clean pan. Add the eggs and cook until scrambled to your liking. Remove from the heat.
5. 5 Lay a tortilla on a clean work surface. Add about ⅛ of the eggs and cooked vegetables, 2 ounces of beans, and ½ tablespoon each of the cheddar and Monterey Jack cheeses to the center. Fold in the sides of the tortilla, then roll into a burrito. Repeat with the remaining ingredients.
6. 6 Heat a clean skillet over medium-high heat. Sear the burritos on both sides, starting with the seam side, until the tortilla is brown and crisp.
7. 7 Wrap the burritos individually in foil or reusable beeswax wraps. They will keep in the freezer for up to 3 weeks.
8. 8 When ready to eat, unwrap a burrito and microwave for 3 minutes. Serve with salsa.
9. 9 Calories: 345 Total fat: 12 grams Total carbs: 41 grams Dietary fiber: 10 grams Sugars: 4 grams Protein: 20 grams
10. 10 Enjoy!