Warm tortillas: Preheat a skillet over medium heat. Warm each tortilla 30 seconds per side until pliable and lightly golden, then wrap in foil to keep warm and soft.

Heat grains: Transfer about 2 cups of cooked brown rice or quinoa to the skillet and sauté 1–2 minutes, stirring continuously, until grains are warmed through and lightly toasted for extra nutty flavor.

Sauté veggies: Heat a drizzle of olive oil in a skillet over medium-high heat. Add diced onions and bell peppers, sauté for 3–4 minutes until tender-crisp and the onions turn translucent.

Wilt greens: Stir in fresh spinach or kale leaves, cooking 1 minute until bright green and glossy. Season with a pinch of salt, cumin, and smoked paprika for a delicious flavor boost.

Scramble eggs: Crack eggs into the skillet and scramble gently over medium heat for 2–3 minutes until just set. Then fold in drained beans or crumbled tofu, warming through.

Layer fillings: Lay a warm tortilla flat, spoon in grains, veggie mix, and protein down the center. Top with zesty pico de gallo, fresh cilantro, and optional shredded cheese for creaminess.

Seal and crisp: Roll burrito tightly, folding ends in. Place seam-side down in the skillet over medium heat for 1 minute per side until golden brown and delightfully crisp.