Breakfast Burrito with Avocado and Chili Powder

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  • Total Time: 30 mins
  • Hands-on Time: 30 mins
  • Makes: 4 servings

A filling vegetarian breakfast burrito filled with vegetables, avocado, and cheese. Make ahead, freeze, and cook when ready to eat.


  • 1 tablespoon olive oil

  • 1/2 cup diced onion

  • 1/2 cup diced bell pepper

  • 1/2 cup diced zucchini

  • 1 teaspoon Frontier Co-op Chili Powder

  • 3 large eggs

  • 2 tablespoons milk

  • 1/2 teaspoon + 1/8 teaspoon Frontier Co-op Sea Salt, divided

  • 2 avocados

  • 1 tablespoon lime juice

  • 4 whole wheat tortillas (8-inch)

  • 1/2 cup + 1/4 cup shredded sharp cheddar cheese, divided

  • 1/4 cup salsa (your choice of spice level)


    1. Heat a large skillet over medium heat. Add the olive oil followed by the onions, peppers, zucchini, and chili powder. Cook until all the vegetables are tender, 6 to 8 minutes.

    2. In a bowl, whisk together the eggs, milk, and 1/2 teaspoon salt. Pour into the vegetables and cook until the eggs are set.

    3. While the eggs are cooking, peel and remove the pit from the avocados. Combine the avocados with the lime juice and 1/8 teaspoon salt. Mash until everything is incorporated.

    4. When you’re ready to assemble, divide 1/2 cup of cheese onto the middle of the tortillas, reserving 1/4 cup of cheese. Layer the eggs, avocados, and a bit of salsa on top of the cheese.

    5. Fold the short edges over the eggs and roll/tuck to close the burrito. Add a sprinkle of cheese at the seal.

    6. Heat a large skillet over medium-low heat and place the burritos seam side down on the pan. Cook until the burrito is crispy and browning. Turn over and repeat on the other side.



    For an even more filling burrito, add 1 cup of black beans to the egg mixture if desired.


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