Chorizo and tons of oozy cheese may be breakfast burrito staples, but they can weigh you down, making you want to fall asleep on your desk before noon. We’ve lightened the filling here by first making a salsa with black beans, tomatoes, corn, and zucchini, then scrambling some eggs with Cotija cheese. Simply roll everything up into flour tortillas and you have a satisfying but not gut-busting start to the day. And if you make the salsa the night before, it takes only a few minutes the next morning to cook the eggs and assemble, making this an easy breakfast to eat on the go.
What to buy: Cotija is a crumbly Mexican cheese that can be found in Latin markets and well-stocked grocery stores.
Game plan: You can make the salsa the day before and refrigerate, tightly covered, until ready to use. You can also double the salsa recipe so you have enough to serve later with tortilla chips.
Any leftover burritos can be wrapped in foil and stored in the refrigerator for up to 2 days. To reheat, put the foil-wrapped burritos in a 350°F oven until warmed through, about 10 to 15 minutes.