This breakfast burrito uses roasted acorn squash flavored with taco seasoning for a sweet-and-spicy flavor, along with creamy avocado and the salty crunch of bacon.
I’ll be honest: it took me most of the way to adulthood to learn about breakfast burritos. I’m not talking about frozen ones or the breakfast burritos you get at the gas station; I’m talking about breakfast burritos from a taco stand.
Part of the reason it took me so long to experience a real breakfast burrito is that there aren’t many taco trucks in South Louisiana. Moving to Colorado was a revelation in Mexican food—especially burritos—because there were simply so many options. There were even little old ladies walking past busy nightclubs at midnight, selling coolers full of foil-wrapped burritos. I, of course, ate every variety of burrito that I could, and it turns out that my favorite burritos are the breakfast ones.
A good breakfast burrito has something spicy like peppers, fluffy eggs, cheese, and a fatty meat protein, like bacon or sausage. When I make them at home, you can bet there will be some healthy stuff inside: creamy avocado, bright cilantro, and all the vegetables I can get away with. This breakfast burrito is one of the healthiest versions I make, but I don’t skip the bacon. Never skip the bacon.
Is This Southwestern Breakfast Burrito With Acorn Squash Healthy?
Why yes, it is! This breakfast burrito has a lot of healthy swaps compared to a taco truck breakfast burrito. The egg whites cut down the fat and cholesterol content significantly versus using whole eggs while retaining the protein. This burrito includes a heavy smear of roasted taco-flavored acorn squash, which adds some fiber, vitamins B and C, magnesium, and calcium. The avocado adds even more fiber, healthy fats, and vitamins C, E, and K.
Bacon is this burrito’s only vice, but one slice of bacon isn’t nearly as much as a taco truck would add, plus you can easily swap the bacon for turkey bacon if you’re watching your saturated fat content. This recipe doesn’t include any cheese or other dairy, and it uses a gluten-free” or light “tortilla” (flatbread or wrap), so it’s suitable for dairy- and gluten-free diets. To make this burrito vegan, swap the bacon for vegan bacon, replace the egg whites with a vegan egg substitute, and make sure your taco seasoning and flatbread are both vegan.
The Many Flavors Of Breakfast Burritos
Living in Denver taught me a lot about breakfast burritos, and the most important thing I learned is that there are several very common ingredients across most of them. But within those standards, there’s a lot of room for customization.
Cheese: The healthy burrito recipe below is aimed at the dairy-free crowd, so there’s no cheese. Cheese is pretty standard for breakfast burritos, so feel free to add your favorite dairy or non-dairy cheese to your burrito. I prefer pepper jack.
Potatoes: Many traditional breakfast burritos (at least where I live) include some type of fried potato inside, which is also omitted in the recipe below. If you’re a fan of potatoes, try adding a quarter cup air-fried tater tots, French fries, or hash browns, chopped into smaller pieces, to each burrito.
Sausage: The usual taco truck menu includes a choice of chorizo as the “meat” on a breakfast burrito. For the unfamiliar, chorizo is a red, spicy pork sausage originally from Spain. It’s heavy on garlic and paprika and is usually cooked loose (not in links or sliced links) when adding it to a breakfast burrito. You can swap chorizo (or your favorite breakfast sausage) in for the bacon in the recipe below.
How Do I Store Leftovers?
Store leftover burritos in the fridge, wrapped in plastic wrap and tucked into an airtight container, for up to 3 days. If you want to freeze these burritos, leave off the avocados; they’ll become mushy and discolored when you thaw them out. The rest of the burrito can be frozen for up to 3 months when wrapped in plastic wrap and placed in freezer-safe containers or bags.
Serving Suggestions
These breakfast burritos are a hearty meal on their own, but you can also serve them with a side of beans for extra protein and fiber. Try these Ranch-Style Beans, or make yourself some Refried Beans. I also love a dollop of tangy sour cream and chopped green onions on top of my burrito.
Keep in mind that there’s no rule barring you from eating breakfast burritos for lunch! Sides for a delicious burrito lunch could include a quick Tossed Salad or Rice Cooker Mexican Rice, along with the beans mentioned above.
Recipe
Ingredients
- 1 medium acorn squash about 1½ pounds
- 2 teaspoons olive oil
- 1 1/2 teaspoons taco seasoning store-bought or homemade
- 4 strips bacon
- 1 cup liquid egg whites (about 8 egg whites)
- 4 gluten-free or light flatbreads
- 6 tablespoons salsa of choice
- 1 large avocado sliced
- Cilantro roughly chopped, to taste
- Pinch of salt
Instructions
- Preheat your oven to 400°F and line a baking sheet with foil.
- Slice the squash in half and scoop out the seeds. Rub it with the olive oil and the taco seasoning. Place squash cut-side down in the prepared pan, and bake in the preheated oven until soft and fork-tender, about 40-45 minutes. Let cool for 10-15 minutes, or until cool enough to handle.
- While the squash cooks, heat a large pan over medium heat and cook the bacon until golden brown and crispy, flipping once. Transfer to a paper-towel lined plate and press out the excess oil. Discard any excess bacon fat from the pan, but leave a tablespoon or 2 (enough to cook the egg whites).
- Keep the pan on medium heat and add in the liquid egg whites. Cook until they look fluffy and set. They firm up a lot as they cook, so don't overcook them. Transfer to a cutting board and roughly chop them.
- Scrape the cooled squash out of the skin into a large bowl, and use a fork to mash it up until smooth.
- Spread ¼ of the mashed squash all over one of the wraps, followed by 1½ tablespoons of salsa. Lay one bacon strip down the edge of the wrap lengthwise, followed by ¼ of the chopped egg whites. Finally, place ¼ of the sliced avocado on top.
- Sprinkle with a little bit of cilantro and a pinch of salt. Tuck the sides in first, and keep them tucked in tight while you roll the wrap up lengthwise. Serve immediately.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Do these need to be eaten immediately because of the avocado or will they stay in the refrigerator wrapped for meal prep?
Hi Kathleen – These wraps are best enjoyed fresh, but you can store them in the refrigerator for a day or two. If you’re meal prepping, I would add the avocado just before eating to keep it fresh. Enjoy!