By Feature Impact |Guest Contributor

Recipe adapted from The Gracious Pantry

Prep time: 20 minutes

Cook time: 20 minutes

Servings: 4

2          teaspoons extra-virgin olive oil

1          small red onion, diced

1          large red bell pepper, diced

2          cloves garlic, minced

1          cup chopped fresh spinach

1          cup cooked black beans

1/2       teaspoon ground cumin

1/2       teaspoon smoked paprika

4          tablespoons salsa

salt, to taste

pepper, to taste

6          large eggs

2          tablespoons unsweetened almond milk, water or dairy milk

4          large whole-grain tortillas

1/2       cup shredded Mexican cheese blend

In pan over medium heat, heat olive oil. Saute onion, bell pepper and garlic until soft, 4-5 minutes. Add spinach and cook until wilted.

Stir in cooked black beans, cumin, smoked paprika, salsa and salt and pepper, to taste. Remove from heat.

Whisk eggs with milk or water. In nonstick skillet over medium heat, scramble until just set; avoid overcooking. Season lightly with salt and pepper, to taste.

Lay tortillas flat. Divide eggs, veggie-bean mixture and cheese across each. Roll into burritos then toast, seam side down, in dry skillet to seal.

Remove from pan and let cool. Wrap in parchment then foil. Freeze up to 2 months.

To reheat, remove foil and parchment. In microwave or oven, heat until warmed through.

Notes: To prevent tortillas from becoming soggy, let filling cool to room temperature before assembling burritos.

Burritos can be warmed from frozen or, for best results, thawed overnight in refrigerator before reheating.

Find more school-year meal prep inspiration at Culinary.net.

Photo courtesy of Unsplash