Gluten-Free Breakfast Burritos
Gluten-free burritos will jump-start your morning with bold flavors and lots of protein. Cheesy scrambled eggs, black beans and corn, fresh lime, and slices of avocado are wrapped in a corn tortilla. Because these are made using smaller tortillas, these wraps can easily be eaten in one hand for a breakfast on the go or for kids with smaller hands. It’s a great breakfast for anyone with a hectic morning and an empty stomach!
Ingredients
- 4 medium corn tortillas
- 1 medium avocado
- 1 lime
- 1 ½ tablespoons unsalted butter
- 5-6 sprigs of fresh cilantro
- ½ cup canned black beans
- 3 large eggs
- ¼ cup 2% or whole milk
- 2 oz cheddar cheese sharp
- 1/2 cup fire-roasted corn thawed
- 5-6 fresh chives
- ¼ teaspoon table salt plus more to taste
- ½ teaspoon freshly cracked pepper plus more to taste
Instructions
- Remove the frozen corn (if using) from the freezer and allow it to thaw.
- If using canned, drain the ½ cup corn well and allow the kernels to dry.
- Strain and rinse the beans.
- Rinse and dry several springs of cilantro,
- Put the beans, corn, and cilantro in a bowl and toss with salt and ground pepper to taste.
- Pit one medium avocado and cut it into small pieces.
- Toss it in a little lime juice and set aside.
- Chop 5-6 chives and set aside.
- Grate 2 oz of sharp cheddar cheese and set aside.
- Whisk together 3 large eggs into a bowl, ¼ cup of milk, ¼ teaspoon of table salt, and ½ teaspoon of ground pepper.
- In a medium non-stick frying pan, heat 1 1/2 tablespoons of butter on low heat.
- Once the butter has melted, add the eggs.
- Scramble the eggs, stirring constantly.
- 1-2 minutes into cooking, add the cheese and chives.
- Continue cooking until the eggs are done to your taste.
- Down the center of the burrito, put a strip of chopped avocado.
- Then add a strip of beans and corn.
- Then a strip of scrambled egg.
- Turn the tortilla so the fillings are in a horizontal line in front of you.
- Roll the burrito by folding the right-hand side of the burrito over (creating an end) and rolling the burrito up into a log from the bottom.
- Wrap in aluminum foil to keep warm if not eating right away.
Notes
When you make the burrito, the key is to work with tortillas that have not dried out and that are a little warm. Before you use them, consider putting them in a damp paper towel and microwaving them for just a few seconds.
Also, do not over-fill your burrito. This is easy to do, but an overfilled tortilla will fall apart as you try to roll it, and an unrolled burrito will fall apart all over you!
These burritos can be wrapped in aluminum foil and kept in the fridge for several days or frozen and reheated in a small toaster oven or the microwave, so long as you remove the aluminum foil first.
I recommend using 2% or whole milk for the little extra fat content it adds to the eggs but uses whatever milk you have on hand.
Nutrition
Calories: 443kcalCarbohydrates: 45.35gProtein: 17.91gFat: 23.05gSaturated Fat: 8.86gFiber: 10.6gSugar: 4.83g
Tried this recipe?Let us know how it was!