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Spinach is a powerhouse of nutrients, packed with vitamins A, C, and K, iron, and calcium. However, cooking spinach can lead to some nutrient loss if not done properly. Here are some tips to help you retain its nutritional value while incorporating it into your Loaded Veggie Breakfast Burritos:

Loaded Veggie Breakfast Burritos

Start your day right with Loaded Veggie Breakfast Burritos—delicious, nutritious, and versatile! Packed with fresh vegetables, protein-rich eggs, and spices, these burritos are a hearty option for breakfast, lunch, or dinner. Discover the perfect balance of flavors and a wealth of health benefits, including support for digestion and sustained energy. This recipe is easily adjustable for various dietary preferences, making it a go-to meal for everyone. Get ready to enjoy a nourishing and vibrant dish that everyone's sure to love!
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Ingredients
  

For the Burrito Filling:

1 tablespoon olive oil

1 small onion, diced

1 bell pepper (choose your favorite color), diced

1 small zucchini, diced

1 cup baby spinach, tightly packed

4 large eggs

1/4 cup milk (or your choice of plant-based milk)

Salt and freshly ground black pepper, to taste

1/2 cup black beans, drained and rinsed

1/2 cup corn (fresh, frozen, or canned)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/4 cup shredded cheese (cheddar, Monterey Jack, or a vegan alternative)

For Assembly:

4 large flour tortillas (opt for whole wheat or gluten-free if preferred)

Salsa or pico de gallo, for serving

Slices of avocado or guacamole (for an extra touch)

Fresh cilantro, for garnish

Instructions
 

Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Once hot, add the diced onion and bell pepper. Sauté for approximately 3-4 minutes until softened and fragrant.

    Add Zucchini and Spinach: Stir in the diced zucchini and continue cooking for an additional 2 minutes. Add the baby spinach, cooking until just wilted, around 1 minute. Season the mixture with salt, pepper, cumin, and smoked paprika for a depth of flavor.

      Prepare the Eggs: In a separate bowl, whisk the eggs and milk together until blended smooth. Add a pinch of salt and pepper to season.

        Cook the Eggs: Pour the egg mixture into the skillet with the sautéed vegetables. Gently stir continuously until the eggs are scrambled and cooked through, approximately 3-5 minutes. Once cooked, fold in the black beans and corn, allowing them to heat through for another 1-2 minutes.

          Assemble the Burritos: On a flat surface or plate, lay a tortilla down. Spoon a generous portion of the veggie-egg filling into the center and sprinkle with the shredded cheese.

            Fold the Burrito: To encase the filling, fold in the sides of the tortilla, then roll it up from the bottom tightly, securing the filling inside. Repeat this process with the remaining tortillas and filling.

              Heat the Burritos (Optional): For a delightful crispy texture, place the burritos seam-side down in the skillet over medium heat. Cook for 1-2 minutes on each side until golden brown and crispy.

                Serve: Slice the burritos in half to reveal the vibrant filling and serve warm with a side of salsa, avocado slices, and a sprinkle of fresh cilantro on top.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings

                    Presentation Tips: Arrange the burritos on a serving platter, drizzled with a bit more salsa or guacamole for color. Add a few sprigs of cilantro around for a fresh, inviting touch.